Green Spinach Feta Puff (Printable View)

Golden puff pastry filled with spinach, feta, ricotta, and herbs for a light savory dish.

# Ingredient List:

→ 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 (optional)
11 - Salt, to taste

→ For Brushing

12 - 1 egg yolk, beaten (for egg wash)

# How to Make It:

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.
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 well.
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.
08 - With a sharp knife, make a few small slits on top for steam to escape.
09 - Bake for 25 minutes or until golden brown and crisp.
10 - Let cool slightly before slicing and serving.

# Expert Suggestions:

01 -
  • The combination of warm, melty feta and fresh herbs creates this incredibly comforting flavor that feels like a hug from someone who actually knows how to cook
  • It comes together in under an hour but looks impressive enough that people assume you spent all afternoon in the kitchen
  • The filling stays incredibly moist while the pastry turns impossibly golden and crisp, which is basically magic
02 -
  • Water is the enemy of crisp pastry, so really squeeze that spinach dry if you're using frozen
  • Work quickly once you unfold the pastry because it starts to get soft and stubborn in warm kitchens
  • The nutmeg is optional but it adds this subtle warmth that makes people wonder what your secret ingredient is
03 -
  • Use a sharp knife and gentle sawing motion to cut slices without squishing the pastry
  • If your pastry starts getting too soft while working, pop the whole thing in the fridge for 10 minutes

Go Back