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Spinach Puff Pastry

Vegetarian

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Savory puff pastry is terribly underrated, but this is about to change. And if you already enjoy a nice and savory pastry, then you're in for a treat. Crunchy, salty, and cheesy, this spinach and feta puff pastry makes an ideal breakfast, lunch, or afternoon snack. Try making it at home, and you and your entire family will become a fan of savory pastry.

Prep Time 35 minutes

Serves: 6

Difficulty Level: Low

Spinach Puff Pastry

Ingredients for Spinach Puff Pastry:

Puff pastry - 1 pack (thawed but still cold)

Frozen spinach - 10 oz. (thawed)

Feta cheese - 1/2 cup (crumbled)

Onion - 1/4 cup (finely chopped)

Olive oil - 1 tbsp.

Dill - 1 tsp. (chopped)

Garlic - 1 tsp. (minced)

Eggs - 2 large

Walnuts - 6

Sesame seeds - a handful (to garnish)

Method of preparing the Spinach Puff Pastry:

Squeeze out the spinach until it's barely damp. You will be left with 2/3 cup spinach.
In a large bowl, mix the spinach with feta, onions, olive oil, dill, and minced garlic. Season the filling with salt and pepper to taste.
Beat 1 egg in a small bowl and fold it into the spinach mixture.
Roll out the puff pastry sheet into a 12-inch square. Divide the puff pastry into 3 strips. Set aside 1 strip.
Cut each of the two remaining strips into 3 squares. You will be left with 6 squares.
Grease a muffin tin and then press a square firmly in each cup, leaving the corners so that they look up.
Scoop the filling into the cups, then fold the corners of the pastry over the filling so that they meet in the center. Pinch together the corners of the pastry, and place a walnut in the middle of each pastry.
Preheat the oven to 400°F (200°C).
Whisk together the remaining 1 egg and brush each pastry with the egg wash. Sprinkle sesame seeds on top.
Bake for 25 minutes, or until the top of the pastry is golden and puffed up.
Remove the pastry from the oven and let it rest for 10 minutes in the muffin tin. Then transfer the pastry to cool on a wire rack.
Serve warm and fresh.

Chef's Tip:

You can make this pastry up to 3 hours ahead of time. If you decide to do so, do the egg wash right before baking.

Source: Bonappetit.com

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