Description
These Spinach and Feta Puff Pastry Twists are a delicious and elegant appetizer or snack featuring a flaky puff pastry filled with a flavorful mixture of sautéed spinach, creamy feta cheese, and aromatic herbs. Perfect for parties or a tasty bite anytime, they are easy to prepare and bake until golden and crispy.
Ingredients
Scale
Pastry
- 1 sheet puff pastry (fresh or frozen, thawed)
Filling
- 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 1 cup crumbled feta cheese (preferably from a block)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- Pinch of nutmeg
- Salt and pepper to taste
- Optional: 1/2 teaspoon dried oregano
- Optional: pinch of chili flakes
- Optional: 1 tablespoon chopped fresh parsley
- 1 egg (for egg wash)
Instructions
- Sauté Spinach: Heat olive oil in a skillet over medium heat. Add fresh spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, make sure it is thawed and squeeze out excess water. Optionally, add chopped onion and sauté until softened before adding spinach.
- Prepare Filling: In a mixing bowl, combine the sautéed spinach, crumbled feta cheese, minced garlic, salt, pepper, and a pinch of nutmeg. Add optional herbs such as oregano, chili flakes, and parsley if desired. Mix well to create an even filling.
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Roll out Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet into a rectangle shape to your desired thickness, ensuring even thickness for consistent baking.
- Spread Filling: Spread the spinach and feta mixture evenly over half of the rolled-out pastry, leaving about a 1/2-inch border around the edges to help seal the pastry.
- Fold Pastry: Fold the unfilled half of the pastry over the filling to cover it completely. Press the edges firmly to seal the mixture inside, preventing leeks during baking.
- Cut and Twist: Using a sharp knife or pizza cutter, cut the folded pastry into 1-inch wide strips. Take each strip and gently twist it multiple times to create a spiral shape.
- Egg Wash: Beat the egg in a small bowl and brush the twists with the egg wash to give them a shiny, golden finish once baked.
- Bake: Arrange the twists on the prepared baking sheet, leaving space between each. Bake in the preheated oven for 15 to 20 minutes, or until the puff pastry is puffed up and golden brown.
Notes
- For a stronger garlic flavor, you can lightly sauté the garlic before mixing it with the spinach and feta.
- Ensure the spinach mixture is not too wet to prevent soggy pastry; drain excess liquid thoroughly.
- Use a sharp knife or pastry cutter to get clean edges for twisting.
- Twists can be made ahead and stored raw in the fridge for up to 6 hours before baking.
- Leftover twists can be refrigerated and warmed up in the oven to regain crispiness.
