Spinach, feta, and scallion form a trio that can transport us to sunny Greece since they are ingredients found in spanakopita, the typical Greek savory pie made with phyllo dough. Here, however, I have combined them to create delicious spinach puff pastries and replaced the phyllo with puff pastry. Serve them at a rustic dinner or a Sunday brunch and you’ll see how quickly they disappear. Besides, they are also simple to make, which is always a plus.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 12 Spinach Puff Pastries
- 2 sheets puff pastry (rectangular)
- 21 oz spinach, frozen
- 1 fresh scallion
- 5.3 oz feta
- 1 egg (medium)
- milk (for brushing)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan with lid
- 1 Strainer
- 1 Small bowl
- 2 Baking sheets
- Brush
Preparation of Spinach Puff Pastries
In a pan, bring a small amount of salted water to a boil, then add the spinach still frozen and cook them, covered, until they are tender. This will take about 10 minutes.
Drain, squeeze and coarsely chop them.
Remove the roots and outer sheath of the scallion and finely chop it.
In the same pan as the spinach, heat a couple of tablespoons of oil and sauté the scallion.
Let it fry for a moment, then add the spinach, a generous pinch of salt, a generous grind of black pepper and cook over low heat for five minutes, stirring often. Then turn off the heat.
Cut the feta into not too small cubes and add it to the spinach.
Finally, lightly beat an egg with a pinch of salt and pepper and incorporate it into the other ingredients.
Let this filling cool.
Unroll the first package of puff pastry and divide it into 6 rectangles.
Distribute some filling on the long side of each rectangle as shown in the photo. Try to evenly distribute the spinach mixture considering that you need to make 12 puff pastries.
Then make small cuts on the pastry part left free.
Fold the cut part over the filling and seal all the edges well with the tines of a fork.
Place the spinach puff pastries on a baking sheet lined with parchment paper and brush them with milk. Do the same with the second roll of puff pastry.
Bake each sheet in a preheated static oven at 356°F for 20/25 minutes or until golden brown. Remove the spinach puff pastries and let them cool slightly before serving. Enjoy! Paola
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