Spinach and Feta Pastry
Prep time: 30 minutes
Total time: 65 minutes
Makes 6-8 Servings
Ingredients
- 1 package (17.3-oz) frozen puff pastry, thawed
- 2 packages frozen chopped spinach
- 2 scallions, chopped
- 2 tbsp dill, chopped
- ½ cup Greek feta, crumbled
- 2 tbsp cream cheese
- 2 garlic cloves, finely minced
- Zest of 1 organic lemon
- Salt and pepper to taste
- Salt and pepper to taste
- 1 egg
Instructions
- Preheat the oven to 400º F.
- Allow the frozen spinach to thaw in the fridge overnight or microwave it for 8–10 minutes. Drain and set aside to cool. To remove excess moisture, wrap the spinach in a dish towel and gently squeeze.
- In a medium-sized bowl, add the chopped scallions, dill, crumbled feta, cream cheese, minced garlic cloves, and lemon zest. Season the mixture with salt and pepper.
- Add the spinach to the scallion mixture, stirring to combine and separate clumps.
- Lay an adequately sized sheet of parchment paper over a baking sheet and place the pastry on top.
- Dust flour over both sides of the pastry and roll it out in all directions. Add more flour as needed if the pastry remains sticky.
- Working with each pastry sheet individually, place a round object at least 10-12” in diameter onto the pastry and press to indent (a mixing bowl or plate works well). Using a knife, cut the pastry into a round shape, following the indentation. Repeat with the second sheet. Chill the pastry.
- Beat the egg in a small bowl, adding about a tablespoon of water. Brush the egg mixture along the edge of one pastry round.
- Top the pastry with the spinach mixture, spreading it evenly and leaving a ½” edge on all sides.
- Top the spinach mixture with the second round of pastry. Press the edges together to seal. Make a 2” round indentation in the very center using a glass, cup, or jar lid. Chill the pastry if necessary to avoid stickiness.
- Once the pastry cools, transfer your spinach-and-pastry creation (including parchment paper) to a work surface. Without cutting through the center indention, use a sharp knife to cut the pastry round into 16 slices. The center indentation should still be intact. Transfer your creation back to the sheet tray.
- It’s time to get creative. Gently pull each slice and twist it 3-4 times, like you’re making bread sticks. Do this to each of the 16 slices. Freeze until cold, about 10–15 minutes.
- Brush your creation with the reserved egg wash. Season it with salt and pepper and place it in the oven on the center rack. Bake until the pastry is puffed and golden brown, about 30–35 minutes.
- Serve and savor.
