Spinach and Feta Puff Pastry
Delight in the flaky, golden perfection of Spinach and Feta Puff Pastry—an irresistibly savory pastry that's as elegant as it is easy to make. This recipe combines the creamy tang of crumbled feta and ricotta cheeses with the vibrant earthiness of sautéed spinach, enhanced by aromatic onions, garlic, and a hint of nutmeg. Encased in buttery puff pastry and baked to a crisp, golden brown, these triangles offer the perfect balance of texture and flavor. Ideal for entertaining as an appetizer, a brunch centerpiece, or a light vegetarian meal, these pastries are a versatile crowd-pleaser. Ready in under an hour, this simple yet gourmet dish is perfect for elevating everyday meals or making any gathering feel special. Serve warm and watch them disappear!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 200 grams Fresh spinach
- 150 grams Feta cheese
- 100 grams Ricotta cheese
- 1 medium Onion
- 2 cloves Garlic cloves
- 1 tablespoon Olive oil
- 1 Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg
- 1 Egg (for egg wash)
- 1 tablespoon Water
Instructions
Preheat your oven to 200°C (400°F).
Thaw the puff pastry sheets according to the package instructions.
Wash the spinach thoroughly and drain. Chop the spinach roughly.
Finely chop the onion and garlic cloves.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion becomes translucent.
Add the chopped spinach to the pan, and cook until wilted. Season with salt, black pepper, and nutmeg.
Remove the spinach mixture from the heat and let it cool slightly.
In a mixing bowl, crumble the feta cheese and combine with the ricotta cheese.
Add the cooled spinach mixture and one beaten egg to the cheese mixture and stir until well combined.
Roll out the puff pastry sheets on a floured surface. Cut each sheet into 4 equal squares.
Place a spoonful of the spinach and feta filling in the center of each pastry square.
Fold each square into a triangle, pressing the edges with a fork to seal.
In a small bowl, whisk together one egg with 1 tablespoon of water to make the egg wash.
Brush the tops of the pastries with the egg wash to enhance browning.
Place the pastries on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes or until the pastries are puffed and golden brown.
Remove from the oven and allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 3750 mg | 163% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 9.7 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1451 mg | 112% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 704 mg | 15% | |
*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.
