Low Sodium Spinach and Feta Puff Pastry
Delight in the irresistible flakiness of Low Sodium Spinach and Feta Puff Pastry — a lighter spin on the classic savory pastry that’s packed with flavor yet gentle on your salt intake. This recipe features golden, buttery puff pastry squares filled with a mouthwatering mixture of sautéed fresh spinach, creamy low sodium feta cheese, aromatic garlic, and a hint of fresh dill for added vibrancy. With minimal prep time and just a few simple steps, these handheld pastries bake to perfection in under half an hour, making them an excellent choice for party appetizers, brunch spreads, or a snack you’ll savor any time of day. Serve warm or at room temperature for a crowd-pleasing treat that’s both sophisticated and health-conscious.
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 6 cups Fresh spinach leaves
- 1 cup Low sodium feta cheese
- 1 tablespoon Unsalted butter
- 2 Garlic cloves, minced
- 0.5 cup Red onion, finely chopped
- 1 Egg
- 1 tablespoon Milk
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Fresh dill, chopped
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Thaw the frozen puff pastry sheets according to the package instructions and keep them refrigerated until ready to use.
In a large skillet, melt the unsalted butter over medium heat. Add the chopped red onion and sauté for 2-3 minutes until softened.
Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Toss in the fresh spinach leaves and sauté until wilted, about 2-3 minutes. Remove from heat and allow the mixture to cool slightly.
In a mixing bowl, combine the sautéed spinach mixture, low sodium feta cheese, ground black pepper, and fresh dill. Stir until evenly mixed.
Lightly flour a clean surface and roll out each puff pastry sheet to smooth any creases. Cut each sheet into 4 equal squares, resulting in 8 total pieces.
Spoon 2-3 tablespoons of the spinach and feta mixture into the center of each puff pastry square.
Fold each square into a triangle, sealing the edges by pressing them together with a fork. Ensure the edges are fully sealed to prevent filling from escaping.
Transfer the filled triangles onto the prepared baking sheet, leaving space between each piece.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the tops of the puff pastries with the egg wash to give them a golden, glossy finish.
Bake in the preheated oven for 20-25 minutes, or until the pastries are puffed and golden brown.
Remove from the oven and allow to cool slightly before serving. Enjoy your low sodium spinach and feta puff pastries warm or at room temperature!
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 1846 mg | 80% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 15.2 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1415 mg | 109% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
