Ingredients
Equipment
Method
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent. Add the minced garlic and cook for 30 seconds. Add the spinach and cook until wilted. Remove from heat and let the mixture cool. If there is excess moisture, squeeze it out.
- In a bowl, combine the cooled spinach mixture, crumbled feta, cream cheese (if using), chopped herbs, and half of the beaten egg. Season with pepper and taste before adding salt, as the feta is already salty.
- Roll one sheet of puff pastry onto the prepared baking sheet into a rectangle. Spread the spinach and feta filling along the center of the pastry, leaving a 1 cm border around the edges. Brush the borders with the remaining beaten egg.
- Place the second sheet of puff pastry on top. Press the edges firmly to seal, then gently roll the edges with a rolling pin to create a tight seal.
- Optional: Use a sharp knife to lightly score a grid pattern on top of the pastry, being careful not to cut all the way through. Brush the entire top with egg wash and sprinkle with sesame seeds.
- Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Let it rest for 5-10 minutes before cutting into squares and serving.
Notes
Moisture is the enemy: Ensure the spinach mixture is as dry as possible after cooking and cooling to prevent a soggy pastry.
Thawing Pastry: Thaw puff pastry in the refrigerator overnight for best results; it becomes too soft and difficult to work with if thawed at room temperature.
Serving: Best served warm. Can be reheated in a 350°F (175°C) oven for 5-10 minutes to regain crispness.