Puff pastry with spinach and feta – super tasty!
Puff pastry with spinach and feta is a delicious idea for a quick snack. With just a handful of ingredients, you can easily make these vegetarian puff pastry pockets yourself.
Prepare the most delicious puff pastry with spinach and feta using these ingredients
I love quick and easy recipes that please my gorumet palate. And these savory puff pastry pockets filled with spinach and feta definitely do the trick. Of course, cooking is my favorite hobby, but every now and then it can be something simple. For me, that means: few ingredients that can be found in any supermarket and the dish is ready in 30-45 minutes!
The filled puff pastry pockets with spinach and feta remind me a little of börek or fatyer, but you need yufka dough for the Turkish pastry sticks, which unfortunately isn’t available in every supermarket. That’s why I chose a simple version with buttery puff pastry.
You will need the following ingredients for the puff pastry with feta and spinach:
- Puff pastry: take the ready-made butter puff pastry from the chiller cabinet.
- Spinach leaves: I used frozen spinach, but fresh spinach works too.
- Feta: there are so many varieties – use traditional sheep’s cheese because it’s nice and tangy and aromatic.
- Onion: a small white onion gives the spinach a spicy, tangy note.
- Olive oil: the best you can find.
- Egg: a medium-sized organic egg is sufficient.
- Spices: Salt, pepper and nutmeg are the classic spices for spinach. The cumin seeds round off the puff pastry recipe.
That sounds doable, doesn’t it? So if you have a well-stocked pantry, then you probably only need to go shopping for puff pastry, spinach leaves and feta. But even if you have to buy everything, your shopping bag will remain half empty and your wallet well filled.
How to fill the buttery puff pastry with spinach and feta – easy, quick and incredibly tasty!
This puff pastry recipe is really easy. All you need is a pan and a baking tray – a stove with an oven is of course also very practical. Then take a few minutes to steam the spinach mixture and fill the puff pastry with spinach and feta. The oven will then do the baking and you can choose a movie to snack on.
Quick instructions for filled puff pastry pockets with spinach:
- Sauté the diced onion and spinach.
- Add the feta and season with the spices.
- Fill the puff pastry with spinach and feta.
- Fold the puff pastry into pockets and bake in a hot oven until crispy.
And that’s all there is to it. Using ready-made puff pastry is really quick, so you can enjoy the savory dumplings straight away. They also taste great cold and are always a good idea if you are invited somewhere and need to bring finger food.
My 3 tips for ultra good puff pastry pockets
- The puff pastry is easier to cut and press together when it is cold.
- Leave the puff pastry pockets to cool if you want to put them in a freshness box for storage – this will keep them crispy.
- Try variations, e.g. lemon zest or nuts in the spinach and sesame seeds instead of black cumin seeds.
Would you like to try more puff pastry recipes? Then try the savory puff pastry cheese sticks or the sweet puff pastry baklava.
If you liked the recipe for Puff pastry with spinach, please give me a rating and let me know in the comments if everything worked out well.
I hope you enjoy preparing the puff pastry pockets with spinach and feta and, of course, bon appétit.
Puff pastry recipe with spinach and feta
Ingredients
- 1 small onion
- 1 Tablespoon Olive oil
- 200 g Spinach leaves, frozen
- 1 Pinch Nutmeg
- Salt, pepper
- 100 g Feta cheese
- 280 g Puff pastry (or 1 roll of puff pastry)
- 1 Egg (S)
- Black cumin seeds to garnish
Zubereitung
- Line the baking tray with baking paper. Preheat the oven to 200° C top and bottom heat.
- Peel and finely dice the onion.
- Heat the frying pan, add the oil and fry the diced onion for approx. 3 minutes until translucent.
- Add the spinach and season with nutmeg, salt and pepper.
- Crumble the feta into small pieces and fold into the spinach.
- Whisk the egg in a small bowl.
- Roll out the puff pastry and cut into eight equal pieces.
- Now place approx. 2 tablespoons on each piece of dough, brush the edges with egg on one side, fold together and press firmly with a fork.
- Brush all the puff pastry pockets with the remaining egg, sprinkle with black cumin and bake in a hot oven for approx. 20 minutes until crispy.
Notes
Nährwerte
This keeps the puff pastry filled with spinach and feta fresh and crispy
In an airtight freshness box, the savory puff pastry pockets will keep for approx. 3 days if you store them in a cool, dry place. However, they lose their crispiness the older they get.
You can also freeze the puff pastry and then defrost it slowly or reheat it briefly before eating it.
You can also follow me on Instagram for even more inspiration about Levante cuisine.
