Spinach and Feta Pastry Squares
- Large baking sheet
- Mixing bowls
- Medium skillet
- Sharp knife
INGREDIENTS
- 10.6 ounces/300 grams puff pastry, thawed if frozen
- 1 large egg, beaten (for brushing)
- 1 tablespoon sesame seeds
- 1 tablespoon nigella seeds, optional
- Filling:
- 1 cup/200 grams mild feta cheese
- 7 ounces/200 grams spinach
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and ground black pepper, to taste
- 1/4 cup fresh za’atar leaves, or substitute with fresh oregano or thyme
INSTRUCTIONS
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the spinach and sauté until wilted and most of the moisture has evaporated, about 3 to 5 minutes. Set aside to cool.
- In a large mixing bowl, combine the feta, sautéed spinach, egg, garlic powder, za’atar leaves, and a pinch each of salt and black pepper. Mix until well combined.
- Preheat the oven to 355°F (180°C) and line a large baking sheet with parchment paper.
- On a lightly floured surface, gently roll out the puff pastry to even the thickness if needed. Cut into 6 to 8 equal squares. Using a sharp knife, lightly score a 1/2-inch border around each square, without cutting all the way through.
- Transfer the squares to the prepared baking sheet. Brush the borders with the beaten egg and sprinkle with sesame and nigella seeds.
- Spoon about 2 tablespoons of filling into the center of each square, keeping it inside the scored borders.
- Bake for 15 to 20 minutes, or until the pastry is puffed and deeply golden. Let cool slightly before serving. These are best warm or at room temperature.
FAQ
How can I make this spinach and feta pastry dairy-free or vegan?
You can replace the feta cheese with a plant-based alternative such as almond-based or oat-based feta-style cheese. You can also crumble firm tofu and mix it with lemon juice, nutritional yeast, and a bit of olive oil to mimic the tangy, creamy texture of feta. For the egg in the filling, use a flax egg or skip it if the tofu is binding enough. Ensure your puff pastry is made without butter—many store-bought brands are accidentally vegan, but check the label to confirm.
What kind of feta cheese works best?
A mild and creamy feta works best. Avoid extra-aged or very crumbly feta, as it can be too dry or salty. Bulgarian or French feta, typically made from sheep’s or goat’s milk, offers a creamier texture that blends well with the spinach. You can also use a blend of feta and ricotta or cream cheese for a smoother consistency. Always taste the filling before adding salt, as the saltiness of feta can vary significantly between brands and types.
Can I use frozen spinach?
Frozen spinach works well in this pastry. Use 200 grams (about 7 ounces), and make sure to thaw it completely before use. Once thawed, squeeze out as much moisture as possible using a clean kitchen towel or fine-mesh sieve. This step is critical to prevent the pastry from becoming soggy during baking. Frozen spinach is often more compact than fresh, so it integrates easily into the cheese mixture. Just season carefully, since some frozen spinach can have a slightly saltier taste.
What is the best way to keep the pastry from getting soggy?
Make sure your spinach is thoroughly cooked and drained of moisture before mixing it with the cheese. Any excess water will leach into the pastry as it bakes. Use a baking sheet lined with parchment paper to promote even browning. Scoring a border around the dough helps the edges rise and crisp while containing the filling. Bake at a high enough temperature (355°F/180°C) until the pastry is puffed and deeply golden, not just lightly browned.
Can I prepare these spinach and feta pastry squares in advance?
You can fully assemble the pastries and refrigerate them, covered, for up to 24 hours before baking. Alternatively, freeze the unbaked pastries on a tray, then transfer them to a freezer bag once solid. Bake them from frozen at 375°F (190°C) for 5–10 minutes longer than usual. You can also bake the pastries ahead of time and reheat them in a 325°F (165°C) oven for 10 minutes until crisp again. Avoid microwaving, as it softens the pastry.
Can I use phyllo dough instead of puff pastry?
You can substitute phyllo dough for puff pastry in spinach and feta pastry, but the result will be quite different in texture. Phyllo is thinner and crispier, while puff pastry is buttery and flaky. If using phyllo, layer about 4 to 6 sheets, brushing each one lightly with olive oil or melted plant-based butter as you stack them. Fold and shape the pastries carefully, since phyllo tears more easily. The filling remains the same, but you’ll want to bake at 375°F (190°C) for 25 to 30 minutes, or until golden and crisp.
Can I make this spinach and feta pastry gluten-free?
You’ll need to find a gluten-free puff pastry alternative, which is available in most food stores. These pastries are often made with rice flour, almond flour, or other gluten-free blends. Handle gluten-free dough gently, as it tends to be more delicate and less elastic. The filling of the spinach and feta pastry is naturally gluten-free, so no other substitutions are needed. Bake as directed, though some gluten-free doughs may need slightly less or more time depending on thickness.
How do I store leftovers?
In an airtight container in the refrigerator for up to 3 days. To reheat, place the pastries in a 325°F (165°C) oven for about 10 minutes, or until warmed through and the pastry is crisp again. Do not microwave, as it will make the pastry soft and soggy. If you want to freeze leftovers, wrap each pastry individually in foil and store in a freezer-safe bag for up to one month. Reheat directly from frozen at 355°F (180°C) for 15 to 20 minutes.
