PUFF PASTRY WITH SPINACH AND FETA RECIPE | ALLRECIPES
The recipe makes 2 baking sheets full. We call it puff pasty pizza in our house and it tastes best at room temperature or cooled. Great for parties or a buffet, cause you can make it the day before. Use salt sparingly as feta cheese is salty.
Provided by Silke
Categories Appetizers and Snacks Pastries
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12 servings
Number Of Ingredients 7
Steps:
- Drain thawed spinach in a sieve and press out as much liquid as possible with your hands. Season with salt, pepper, and nutmeg.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper and place 1 sheet of puffed pastry on each baking sheet.
- Combine cream, feta cheese, and garlic in a blender; blend until smooth.
- Distribute spinach evenly over the 2 puff pastry sheets, leaving a border on all sides. Spread feta cheese mixture on top of the spinach.
- Bake in the preheated oven until puffed up and lightly browned on the edges, about 30 minutes.
Nutrition Facts : Calories 358 calories, CarbohydrateContent 19.8 g, CholesterolContent 50.8 mg, FatContent 28.5 g, FiberContent 0.6 g, ProteinContent 6.2 g, SaturatedFatContent 12.4 g, SodiumContent 333.6 mg, SugarContent 1.1 g
SPINACH AND FETA PUFF PASTRY RECIPE - OLIVEMAGAZINE
Made big or small, served hot or cold, a classic spinach-and-cheese spanakopita never fails to satisfy and is very simple to make. As many find filo pastry a bit daunting, recipe author Sabrina Ghayour has used puff pastry here
Provided by Sabrina Ghayour
Categories Vegetarian
Total Time 45 minutes
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/fan 200C/gas 7, and line your largest baking tray with some baking paper.
- Heat a large frying pan over a medium heat. Once hot, drizzle in the oil and cook the spinach for a few minutes, stirring occasionally, until completely wilted. Tip into a sieve and allow to cool before squeezing out as much liquid as possible. Finely chop the spinach and put into a mixing bowl along with the crumbled feta, garlic granules and a generous amount of black pepper. Mix together well until evenly combined.
- Remove the pastry sheet from the fridge and unroll. Cut the sheet lengthways down the middle to make two long rectangles. Pile the filling onto one piece, leaving a generous border around the edges, but compressing the spinach to make a sausage shape along the length of the pastry. Cut little widthways slashes along the other piece of pastry, stopping just over a centimetre shy of the edges. Brush around the spinach sausage with some of the beaten egg. Gently lift the sheet up and stretch it a little to open up the slashes and then put carefully over the spinach-topped pastry.
- Use a fork to seal all around the pastry edges, crimping as you go. Brush the pastry all over with the beaten egg, avoiding getting any in the exposed areas of spinach, and then bake for 25-30 minutes or until crisp and deep golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 568 calories, FatContent 40 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fibre, ProteinContent 20 grams protein, SodiumContent 2000 milligrams of sodium
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