In the culinary world, few things capture the imagination quite like puff pastry. This flaky, buttery marvel has transcended borders, becoming a beloved ingredient in kitchens around the globe.
Whether it’s the delicate layers that create an airy texture or its versatility in both sweet and savory dishes, puff pastry has become a culinary sensation.
Today, we’ll explore a unique take on this classic ingredient: Savory Spinach and Feta Puff Pastry Pockets. This dish is not only a feast for the eyes but also a delight for the palate, making it the perfect addition to any gathering or a simple weeknight dinner.
Ingredients :
For the Puff Pastry
- 1 package of frozen puff pastry (two sheets, thawed)
For the Filling
- 2 cups fresh spinach (washed and roughly chopped)
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 egg (beaten, for egg wash)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions :
Step 1: Preparing the Filling
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Add the Spinach: Toss in the chopped spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat and let the mixture cool slightly.
- Mix the Cheeses: In a mixing bowl, combine the sautéed spinach and onion mixture with the crumbled feta, ricotta cheese, oregano, salt, and pepper. Stir until well combined, ensuring the flavors meld beautifully.
Step 2: Assembling the Puff Pastry Pockets
- Prepare the Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out each sheet of puff pastry to about 1/8 inch thick. Cut each sheet into squares or rectangles, about 4×4 inches in size.
- Fill and Fold: Place a generous spoonful of the spinach and cheese filling in the center of each pastry square. Be careful not to overfill. Fold the pastry over to create a triangle or rectangle shape, pressing the edges firmly to seal. For an extra touch, crimp the edges with a fork.
- Egg Wash: Brush the tops of each pastry pocket with the beaten egg to give them a beautiful golden color when baked.
