Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 12–16 triangles
Ingredients
For the Filling:
10 oz (300g) fresh baby spinach (cooked and thoroughly drained) or frozen spinach (thawed and squeezed completely dry)
1 cup (150g) feta cheese, crumbled
1/2 cup (100g) ricottare or cream cheese, softened
2 cloves garlic, minced
1 tbsp fresh dill or parsley, finely chopped
1/4 tsp nutmeg
Salt and freshly cracked black pepper, to taste
For the Assembly & Topping:
2 sheets puff pastry, thawed but cold
1 large egg + 1 tbsp water (for egg wash)
1 tbsp sesame seeds or poppy seeds (for garnish)
Instructions
1. Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Make the Filling: In a mixing bowl, combine the thoroughly drained spinach, crumbled feta, softened ricotta/cream cheese, minced garlic, chopped dill, nutmeg, salt, and black pepper. Stir until well combined.
3. Assemble the Pastry: Lay out one sheet of puff pastry on a flat work surface. Evenly scatter the spinach and feta mixture across the pastry. Carefully roll or layer the pastry, cut into diagonal strips or triangles as shown, and place them on the prepared baking sheet.
4. Brush & Garnish: Whisk the egg and water together to create an egg wash. Brush the tops of each pastry triangle lightly with egg wash for a golden shine, then sprinkle with sesame or poppy seeds.
5. Bake: Bake for 22–25 minutes until the pastry is puffed, crisp, and golden brown on top.
6. Serve: Allow to cool for 5 minutes before serving warm.
Chef’s Pro Tips
Remove All Moisture: Ensure your spinach is squeezed completely dry before adding it to the filling. Excess moisture will make the puff pastry soggy instead of crispy.
Keep Pastry Cold: Work quickly so the puff pastry dough stays cold. Cold butter layers inside the pastry create the maximum expansion and flakiness when hit by the oven’s heat.