Description
These Spinach and Feta Puff Pastry Twists are a delicious and elegant appetizer or snack, combining flaky puff pastry with a savory filling of sautéed spinach, creamy feta cheese, and aromatic herbs. Perfect for parties or a light bite, they bake up golden and crisp with a flavorful, cheesy interior.
Ingredients
Scale
For the Filling
- 1 cup fresh spinach or 1/2 cup frozen spinach (thawed and drained)
- 1/2 cup crumbled feta cheese (preferably from block)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion (optional)
- Pinch of nutmeg
- Salt and pepper to taste
- Optional herbs and spices: 1/2 teaspoon oregano, pinch of chili flakes, 1 tablespoon chopped parsley
For the Pastry
- 1 sheet puff pastry (fresh or frozen, thawed)
- 1 egg (beaten, for egg wash)
Instructions
- Prepare the Spinach: Heat olive oil in a skillet over medium heat and sauté fresh spinach until wilted, about 2-3 minutes. If using frozen spinach, thaw completely and squeeze out all excess water to prevent soggy pastry.
- Mix the Filling: In a bowl, combine the cooked spinach with crumbled feta, minced garlic, finely chopped onion (if using), a pinch of nutmeg, salt, pepper, and any optional herbs or chili flakes. Mix thoroughly to blend flavors.
- Preheat the Oven: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Roll Out Puff Pastry: On a lightly floured surface, roll the thawed puff pastry sheet into a rectangle to an even thickness suitable for folding.
- Assemble the Filling: Spread the spinach and feta mixture evenly over half of the puff pastry sheet, leaving a small border along the edges to seal later.
- Fold and Seal: Fold the pastry over the filling so it covers the mixture and press along the edges firmly to seal the filling inside, preventing leaks during baking.
- Cut and Twist: Cut the filled pastry into strips about 1-inch wide. Gently twist each strip into a spiral shape ensuring the filling stays inside.
- Apply Egg Wash: Brush each twist with the beaten egg to give them a shiny, golden finish once baked.
- Bake: Arrange the twists on the prepared baking sheet with some space in between. Bake in the preheated oven for 15–20 minutes or until the pastry is puffed up and golden brown.
Notes
- Make sure to squeeze all excess water from the spinach to keep the pastry from becoming soggy.
- You can customize the filling by adding herbs like dill or swapping feta with ricotta for a milder flavor.
- For a vegan version, substitute feta with a plant-based cheese and egg wash with a plant milk or oil brush.
- Serve these twists warm for the best taste and texture.
- Leftovers can be refrigerated and reheated in the oven to maintain crispiness.
