This easy Greek Spinach Puff Pastry is a crispy, cheesy delight that’s perfect for a quick snack, appetizer, or light meal. Flaky puff pastry is filled with a creamy blend of feta, mozzarella, and spinach, making every bite rich and satisfying. You can swap in ricotta or cheddar for a different twist. It’s a simple yet impressive dish you’ll love!
Ingredients Needed
- 1 sheet puff pastry (10 x 10 inch / 25 x 25 cm)
- Flour, for dusting
- ⅓ cup (30g) mozzarella cheese, grated
- 100g (3.5 oz) feta cheese, crumbled
- 1 egg
- ¾ cup (110g) frozen spinach, thawed and water squeezed out
How To Make Greek Spinach Puff Pastry
- Preheat the oven: Preheat your oven to 400°F (200°C). Thaw the puff pastry according to the package instructions. Lightly dust your work surface with flour, or place the pastry directly on a baking sheet lined with parchment paper.
- Prepare the pastry: Lay the puff pastry flat. Fold all the edges about ¼ inch (0.5 cm) inward, creating a small border. Use a fork dipped in flour to crimp the edges.
- Egg wash the border: In a small bowl, whisk the egg with a splash of water. Brush the egg wash over the pastry border.
- Make the filling: In a separate bowl, mix the mozzarella, feta, egg, and spinach until well combined.
- Fill the pastry: Spoon the filling into the centre of the pastry and spread it evenly, keeping it within the border.
- Bake: Place in the oven and bake for 20-25 minutes or until golden brown.
- Optional broil: For extra colour, broil for 1 minute, watching carefully to prevent burning.
- Serve: Enjoy warm!
Recipe Tips
- Drain the spinach well: Squeeze out as much water as possible from the thawed spinach to prevent a soggy pastry.
- Keep the puff pastry cold: If it gets too soft, chill it in the fridge for 10 minutes before baking to keep it flaky.
- Crimp the edges properly: Pressing the fork firmly around the edges helps seal the pastry and gives a nice texture.
- Watch the broil carefully: If you choose to broil, stay by the oven! It can burn quickly in seconds.
How To Store And Reheat Leftovers?
- Refrigerate: Let the spinach puff pastry cool to room temperature. Then, place it in an airtight container or wrap it tightly in foil. Store in the fridge for up to 3 days.
- Reheat: Preheat the oven to 350°F (175°C). Place the pastry on a baking sheet and heat for 8-10 minutes until crispy and warmed through.
Nutrition Facts
Serving Size: 1 piece
- Calories: 203
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 31mg
- Sodium: 237mg
- Potassium: 78mg
- Total Carbohydrate: 13g
- Dietary Fiber: 1g
- Sugars: 0.3g
- Protein: 6g
Try More Puff Pastry Appetizers:
Greek Spinach Puff Pastry
Description
This easy Greek Spinach Puff Pastry is a crispy, cheesy delight that’s perfect for a quick snack, appetizer, or light meal. Flaky puff pastry is filled with a creamy blend of feta, mozzarella, and spinach, making every bite rich and satisfying. You can swap in ricotta or cheddar for a different twist. It’s a simple yet impressive dish you’ll love!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Thaw the puff pastry according to the package instructions. Lightly dust your work surface with flour, or place the pastry directly on a baking sheet lined with parchment paper.
- Prepare the pastry: Lay the puff pastry flat. Fold all the edges about ¼ inch (0.5 cm) inward, creating a small border. Use a fork dipped in flour to crimp the edges.
- Egg wash the border: In a small bowl, whisk the egg with a splash of water. Brush the egg wash over the pastry border.
- Make the filling: In a separate bowl, mix the mozzarella, feta, egg, and spinach until well combined.
- Fill the pastry: Spoon the filling into the centre of the pastry and spread it evenly, keeping it within the border.
- Bake: Place in the oven and bake for 20-25 minutes or until golden brown.
- Optional broil: For extra colour, broil for 1 minute, watching carefully to prevent burning.
- Serve: Enjoy warm!
Notes
- Drain the spinach well: Squeeze out as much water as possible from the thawed spinach to prevent a soggy pastry.
- Keep the puff pastry cold: If it gets too soft, chill it in the fridge for 10 minutes before baking to keep it flaky.
- Crimp the edges properly: Pressing the fork firmly around the edges helps seal the pastry and gives a nice texture.
- Watch the broil carefully: If you choose to broil, stay by the oven! It can burn quickly in seconds.
Greek Spinach Puff Pastry