Happy Monday! I’m coming at you with another puff pastry recipe. I made these spinach & feta puffs two weekends ago and I’ve been craving them since! They are super duper easy, take very little time to make, and look (and taste) divine.
Spinach & Feta Puffs
- 1 sheet frozen puff pastry, thawed
- 1 tsp olive oil
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 2 cups packed fresh spinach
- 1/3 cup crumbled feta cheese
- Salt and pepper, to taste
- 1 egg, beaten
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a baking mat.
- Unroll the thawed puff pastry sheet on a work surface and gently flatten the edges with your hands. If it’s too tacky to work with, lightly dust the puff pastry with flour. Divide your puff pastry evenly into 4’s both ways, making 16 squares.
- In a medium pan, heat oil over medium-low heat. Cook garlic and onion until fragrant, about 1 minute. Add fresh spinach and cook until wilted. Season with salt and pepper. Remove from heat.
- Using a small spoon, scoop about 2 tsp of cooked spinach towards the center of the puff pastry. Crimp and pinch the sides to create a well that hold the spinach mixture inside. Top with a sprinkle of feta cheese. Place on baking mat and repeat for the remainder of the puff pastry.
- Brush with egg wash and bake in preheated oven for 15-20 minutes, or until golden brown.
- To measure spinach, I simply pack down 2 cups full. It doesn’t have to be super accurate, cook more if you are unsure!
- To make pinwheels – take one puff pastry square and make a diagonal slit at each corner, about 1 inch towards the center (leave at least 1.5 inch of uncut space in the middle for all directions). Fill as normal. When pinching, take alternating corners and place it towards the middle. Pinch the corners in the center to ensure a proper seal.