Spinach Feta Batons
Golden, flaky, and irresistibly savory, these Spinach Feta Batons are the perfect crowd-pleaser for everything from party appetizers to casual snacks. Made with buttery puff pastry, a rich filling of sautéed spinach, creamy feta, soft cream cheese, and a hint of garlic and oregano, these twists are as easy to make as they are delicious. Topped with a light egg wash and optional sesame seed garnish for extra crunch and visual appeal, they bake to perfection in just 20 minutes. Whether served warm or at room temperature, these handheld delights are packed with Mediterranean flavors and make an elegant addition to any gathering.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 150 grams fresh spinach
- 100 grams feta cheese, crumbled
- 50 grams cream cheese, softened
- 1 large egg, lightly beaten
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons salt
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Thaw the puff pastry sheets as per package instructions and set aside.
In a large skillet, heat a small amount of water over medium heat and add the fresh spinach. Cook until wilted, which should take about 2 to 3 minutes. Drain and let it cool slightly, then chop finely and squeeze out excess moisture using a clean kitchen towel.
In a mixing bowl, combine the chopped spinach, crumbled feta cheese, softened cream cheese, minced garlic, dried oregano, black pepper, and salt. Mix well until fully combined.
Unfold one puff pastry sheet on a lightly floured surface. Roll it out slightly to create a smooth, even rectangle.
Spread half of the spinach and feta filling evenly over one half (lengthwise) of the pastry. Fold the other half over the filling and press the edges firmly to seal.
Using a sharp knife or pizza cutter, slice the pastry into 2.5cm (1-inch) wide strips. Twist each strip slightly and place them on the prepared baking sheet, leaving enough space between each baton for expansion during baking.
Repeat the process with the second puff pastry sheet and the remaining filling.
Brush the tops of the batons with the beaten egg and, if desired, sprinkle sesame seeds on top for added texture and flavor.
Bake in the preheated oven for 18 to 20 minutes, or until the batons are golden brown and puffed up.
Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 5.8 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 808 mg | 62% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 353 mg | 8% | |
*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.
