Description
This Savory Spinach and Feta Stuffed Puff Pastry recipe combines flaky, buttery puff pastry filled with a flavorful mixture of sautéed spinach, red onion, creamy ricotta, and tangy feta cheeses. Perfect as a savory appetizer or light meal, these golden-baked pastries offer a delightful blend of textures and Mediterranean-inspired flavors in about 40 minutes.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- Flour for rolling
Filling
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup ricotta cheese
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature for the puff pastry.
- Sauté Onions: Heat olive oil in a skillet over medium heat. Add finely chopped red onion and sauté for 2-3 minutes until softened and fragrant.
- Cook Spinach: Add chopped spinach to the skillet and cook for an additional 2-3 minutes, stirring frequently, until the spinach wilts. Remove from heat and allow the mixture to cool slightly.
- Prepare Filling: In a medium bowl, combine the sautéed spinach and onion mixture with crumbled feta cheese, ricotta cheese, garlic powder, salt, and pepper. Mix well to evenly incorporate all ingredients.
- Roll and Cut Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet and cut it into 4 equal squares for individual pastries.
- Fill Pastry: Spoon a generous amount of the spinach and feta filling into the center of each pastry square, keeping the filling away from the edges.
- Seal Pastry: Fold each square over to form triangles or rectangles and pinch edges firmly to seal the filling inside.
- Apply Egg Wash: Beat the egg well and brush the tops of each pastry with the egg wash to encourage a golden, shiny crust during baking.
- Bake: Arrange the pastries on a parchment-lined baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry turns golden brown and puffed up.
- Cool and Serve: Remove pastries from the oven and allow them to cool slightly before serving to enjoy warm, flaky, and flavorful stuffed puff pastries.
Notes
- Ensure the spinach mixture is cooled before filling to prevent puff pastry from becoming soggy.
- Use freshly chopped spinach for best texture and brightness in the filling.
- The egg wash is essential for a beautiful golden finish but can be omitted to keep the recipe vegetarian.
- These pastries can be prepared ahead of time and baked just before serving for convenience.
- For a variation, add chopped fresh herbs like dill or parsley to the filling for extra aroma and flavor.
