Green Spinach Feta Puff (Printable)

Flaky pastry with spinach, feta, herbs creates a savory, golden-filled delight perfect for any meal.

# What You'll Need:

→ Vegetables & Greens

01 - 10.5 oz fresh spinach (or 9 oz frozen spinach, thawed and squeezed dry)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 7 oz feta cheese, crumbled
05 - 1.75 oz ricotta or cream cheese
06 - 1 large egg

→ Pastry

07 - 1 sheet (approx. 9 oz) ready-rolled puff pastry, thawed if frozen

→ Herbs & Seasoning

08 - 2 tbsp fresh dill or parsley, chopped
09 - 1/2 tsp ground black pepper
10 - 1/4 tsp ground nutmeg
11 - Salt, to taste

→ For Brushing

12 - 1 egg yolk, beaten

# Directions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - In a large skillet over medium heat, sauté the onion in a splash of olive oil until translucent, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Add the spinach and cook until wilted and most moisture has evaporated. Season lightly with salt, pepper, and nutmeg. Let cool for 5 minutes.
04 - In a bowl, combine the cooked spinach mixture with crumbled feta, ricotta or cream cheese, herbs, and 1 beaten egg. Mix until well incorporated.
05 - Unroll the puff pastry onto the prepared tray. Spoon the filling down the center lengthwise, leaving a 1.5 inch border along the edges.
06 - Fold the sides of the pastry over the filling to enclose, pinching or tucking to seal. Flip seam-side down.
07 - Brush the top with beaten egg yolk for a golden finish.
08 - With a sharp knife, make a few small slits on top to allow steam to escape during baking.
09 - Bake for 25 minutes or until golden brown and crisp.
10 - Let cool slightly before slicing and serving. Enjoy warm or at room temperature.

# Cooking Tips:

01 -
  • The filling comes together in minutes while the oven warms up
  • Perfect for brunch, lunch, or those nights when cooking a full meal feels like too much
  • Leftovers reheat beautifully and actually taste better the next day
02 -
  • Do not skip squeezing excess moisture from the spinach if using frozen, or your pastry will turn soggy
  • Cold puff pastry handles better and produces flakier layers than warm dough
  • The egg wash is not just for looks, it helps the pastry brown evenly
03 -
  • Work quickly with the pastry once it is out of the fridge to prevent it from becoming sticky
  • If the edges start to brown too fast, tent loosely with foil for the last 5 minutes

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