Description
Crisp puff pastry wrapped around a tangy, herb-scented filling of spinach and feta, perfect for weeknight dinners or party platters.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 10 oz (280 g) fresh spinach
- 8 oz (225 g) crumbled feta
- 1 beaten egg (reserve a little for egg wash)
- 1 tbsp chopped fresh dill or parsley
- Zest of 1 lemon
- Black pepper, to taste
- Puff pastry sheets (enough to make 8 rectangles; rolled to 12 x 9 inches)
- 1 tbsp water (for egg wash)
Instructions
- Heat olive oil in a skillet. Sauté diced onion and minced garlic until soft.
- Add fresh spinach and cook until wilted. Remove from heat and cool slightly.
- Press the spinach mixture in a fine-mesh sieve or wrapped in a towel to extract excess liquid.
- Mix the squeezed spinach with crumbled feta, beaten egg, chopped herbs, lemon zest, and black pepper.
- Roll thawed puff pastry sheets and cut into 8 rectangles.
- Place 2-3 tbsp of filling on each rectangle, fold to form parcels, and seal edges with a fork.
- Brush with egg wash, dock lightly, and chill for 10 minutes.
- Bake at 400°F (200°C) on a parchment-lined tray for 18-22 minutes until golden and puffed.
- Let rest for 5 minutes before serving.
Notes
Pressing out moisture from the spinach is essential to prevent soggy pastry. Chilling assembled parcels helps ensure puffiness.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 parcel
- Calories: 250
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg