Spinach puffs
6 servings
50 minutes
Spinach pastries are an exquisite example of European cuisine that combines airy dough with a delicate, aromatic filling. Spinach, known for its nutritional properties, paired with feta, dill, and garlic creates a rich, slightly salty flavor with light herbal notes. Historically popular in the Mediterranean, especially in Greek and Italian cuisine where spinach is often used in pies. Pastries are perfect for a light dinner, picnic or as an appetizer on a festive table. The crispy dough, rich filling flavor and appetizing golden color make them a delightful treat, especially when warm when the aromas are most pronounced.
1
Thaw the spinach and squeeze it out as much as possible, so the filling won't be too wet. Crumble the feta, finely chop the onion, dill, and garlic, carefully season with salt and pepper, mix, add oil, and mix again. In a separate bowl, beat the egg and incorporate it into the spinach-cheese filling.
- Frozen spinach: 280 g
- Feta cheese: 100 g
- Onion: 50 g
- Dill: 3 stems
- Garlic: 0.5 clove
- Coarse sea salt: to taste
- Freshly ground black pepper: to taste
- Olive oil: 1 tablespoon
- Chicken egg (large): 2 pieces
2
Roll out the puff pastry into a rectangle of 30×20 cm, cut it in half lengthwise, and then cut each strip into three squares. A non-stick muffin pan is needed for baking; if unavailable, the pastries can be folded in any way.
- Yeast puff pastry: 160 g
3
Place a square of dough in each cavity of the mold, pressing it to the bottom and sides, leaving the corners outside. Fill the dough baskets with a mixture of spinach and cheese, cover with the corners of the dough, and secure the edges.
- Frozen spinach: 280 g
- Feta cheese: 100 g
4
Beat the remaining egg, brush it on the pastries, bake in the oven at 180 degrees for twenty-five minutes — until golden brown. Let the pastries cool slightly in the pan. Serve warm.
- Chicken egg (large): 2 pieces