Green Spinach Feta Puff

The buttery aroma that filled my tiny apartment kitchen the first time I made spinach and feta pastry was absolutely intoxicating. My neighbor actually knocked on my door thinking I was at a bakery. We ended up sharing the still-warm pastry right there on the counter with mismatched mugs of tea.

I brought this to a book club meeting last spring when I was running late and had zero time to prep anything fancy. Within five minutes of walking through the door three people had asked for the recipe. The hostess actually saved the last piece for her breakfast the next morning.

Ingredients

• Fresh spinach: The vibrant green leaves wilt down beautifully and hold moisture better than frozen but either works perfectly fine
• Feta cheese: Use a good quality Greek feta for that authentic tangy creaminess that balances the richness
• Puff pastry: Keep it chilled until the moment you are ready to work with it or it becomes frustratingly sticky
• Ricotta or cream cheese: This little secret addition makes the filling silkier and less prone to drying out
• Fresh dill or parsley: The bright herbal notes cut through the richness and make everything taste fresh
• Egg yolk: Brushing the top gives you that gorgeous bakery shine and deep golden color

Instructions

Get your oven ready:

Preheat to 200°C 390°F and line a baking tray with parchment paper so nothing sticks and cleanup is effortless

Build the flavor base:

Sauté the chopped onion in olive oil until it turns translucent then add the garlic for just one minute until fragrant

Wilt the spinach:

Add the spinach to the pan and cook until it collapses and most of the moisture evaporates then season with salt pepper and nutmeg

Cool things down:

Let the spinach mixture rest for about 5 minutes because hot filling will melt your pastry before it even hits the oven

Mix the filling:

Combine the cooled spinach with crumbled feta ricotta or cream cheese fresh herbs and one beaten egg until everything is evenly distributed

Assemble the pastry:

Unroll the puff pastry and spoon the filling down the center leaving a generous border so you can fold everything over neatly

Seal it up:

Fold the sides of the pastry over the filling pinch the edges closed and flip it seam side down for a cleaner appearance

Add the finishing touches:

Brush the top with beaten egg yolk and cut a few small slits to let steam escape during baking

Bake to perfection:

Pop it in the oven for about 25 minutes until the pastry is deeply golden and crisp all over

Rest and serve:

Let it cool for just a few minutes before slicing so the filling has time to set slightly

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My aunt swears she first fell in love with this dish at a tiny seaside cafe in Greece years ago and has been trying to recreate it ever since. When I finally made my version for her she took one bite closed her eyes and said this was it exactly what she had been chasing all those years.

Making It Your Own

Sometimes I throw in a handful of chopped sun dried tomatoes or toasted pine nuts if I want to make it feel more special. A pinch of red pepper flakes never hurt anyone either especially if you enjoy a little warmth.

Serving Suggestions

A crisp green salad with a bright lemon vinaigrette cuts through the richness beautifully. I also love serving tzatziki on the side for that cool creamy contrast.

Storage and Reheating

This pastry keeps remarkably well in the refrigerator for up to three days and reheats in a 180°C oven until crisp and warm again. It is also delicious at room temperature making it perfect for picnics or packed lunches.

• Wrap cooled leftovers tightly in foil to prevent the pastry from drying out
• Avoid the microwave because it will make your beautiful flaky crust soggy and sad
• Freeze unbaked assembled pastries for up to a month and bake straight from frozen adding a few extra minutes

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There is something deeply satisfying about pulling a golden pastry from the oven and watching everyone is face light up. Simple food made with love really is the best kind.

Recipe FAQs

→ How do I prevent the puff pastry from becoming soggy?

Make sure to squeeze out excess moisture from the spinach and let the filling cool before assembling. This helps keep the pastry crisp during baking.

→ Can I use frozen spinach for the filling?

Yes, thaw frozen spinach completely and squeeze out as much liquid as possible to avoid excess moisture in the filling.

→ What herbs complement the spinach and feta filling best?

Fresh dill or parsley add bright, aromatic notes that enhance the flavors beautifully.

→ Is it necessary to brush the pastry with egg yolk?

Brushing with egg yolk gives the pastry a glossy, golden finish, but you can substitute with milk or omit it if preferred.

→ How should I store leftovers?

Store cooled pastry in an airtight container in the refrigerator and reheat gently to maintain flakiness.