Description
Delicious and easy-to-make spinach and feta puff pastry twists, perfect as a savory appetizer or party snack. These golden, flaky twists combine sautéed spinach, creamy feta, and Parmesan cheese, all wrapped in buttery puff pastry and baked to perfection.
Ingredients
Scale
Pastry
- 1 sheet frozen puff pastry, thawed
Filling
- 1 cup fresh spinach, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the twists.
- Sauté Spinach: In a skillet over medium heat, warm the olive oil and sauté the finely chopped spinach for 2–3 minutes until wilted. Remove from heat and let cool slightly to avoid wilting the pastry.
- Prepare Filling: In a mixing bowl, combine the sautéed spinach, crumbled feta cheese, grated Parmesan cheese, garlic powder, and black pepper, mixing thoroughly for even flavor distribution.
- Roll Out Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet to smooth it and ensure an even layer for the filling.
- Assemble Pastry: Spread the spinach and cheese mixture evenly over half of the pastry sheet. Fold the other half over the filling to cover it completely. Gently press down and use a rolling pin to lightly seal the edges to prevent filling leakage during baking.
- Cut and Twist: Slice the folded pastry into approximately 1-inch-wide strips. Twist each strip several times to create the signature puff pastry twists, then place them neatly on the prepared baking sheet.
- Apply Egg Wash: Brush each twist generously with the beaten egg to give them a beautiful golden color and shiny finish once baked.
- Bake: Bake the twists in the preheated oven for 15–18 minutes or until they are golden brown and puffed up, indicating they are fully cooked.
- Cool and Serve: Allow the twists to cool slightly on the baking sheet before serving to enjoy their perfect flaky texture and warm filling.
Notes
- You can substitute frozen spinach (thawed and squeezed dry) for fresh spinach if desired.
- For a bit of heat, add a pinch of red pepper flakes to the filling mixture.
- Ensure the spinach is well-drained to prevent the pastry from becoming soggy.
