Spinach Feta Pastries Recipes

SPINACH & FETA PASTRIES

Steps:

• Preheat the oven to 375.
• Put the mozzarella and cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
• Stir together the ingredients for the filling. Set aside the egg yolk to brush on the pastries.
• Roll the dough out between two pieces of parchment paper into a 6 x 18 inch rectangle. Cut in half lengthwise with a pizza cutter. Put the filling down the center of one piece. Top with the other piece of dough. Use the pizza cutter to cut into 7 or 8 pieces. Put them on a baking sheet lined with parchment.
• Gently press the edges together on two opposing sides of each pastry. Use a kitchen shears or small knife to make a few slits in the top dough. Brush with the egg yolk. Bake for 30 minutes until golden brown.

SPINACH AND FETA PUFF PASTRY BITES

Steps:

• Preheat the oven to 375 degrees F.
• Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.
• Flour a clean, dry countertop or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.
• Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.
• Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.

SPINACH ROLLS WITH PUFF PASTRY

Steps:

• Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
• Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal.
• Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
• Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

KITTENCAL'S GREEK SPINACH AND FETA PUFF PASTRY TRIANGLES

Steps:

• Thaw the puff pastry at room temperature for 40 minutes.
• Set oven to 400 degrees F.
• Lightly grease a baking sheet.
• In a small cup or bowl whisk together 1 egg with water; set aside.
• In another bowl mix together 2 eggs, feta cheese, spinach, onion, parsley and black pepper.
• Unfold the pastry sheets on a lightly floured surface.
• Roll each sheet into a 12-inch square.
• Cut each into 16 (3-inch) squares (I use a pizza cutter for this!).
• Place about 1 tablespoon spinach/cheese mixture in the middle of each square.
• Brush the edges with egg mixture.
• Fold squares over the filling to form triangles.
• Crimp edges to seal.
• Place on a baking sheet, and brush tops with remaining egg mixture.
• Bake for about 20 minutes or until golden.
• Best served warm or at room temperature.

FETA, DATE & SPINACH PASTRIES

Steps:

• Put the spinach in a pan with 2 tbsp water over a low-medium heat and cover. Stir the spinach a couple of times until wilted, about 4 mins, then drain. When cool enough to handle, firmly squeeze the excess water from the spinach with your hands, then roughly chop.
• Heat 10g of the butter and all of the oil in a large frying pan. Add the onion and cook over a medium-low heat until pale and softened. Add the drained spinach and garlic, season and cook for about 5 mins, stirring occasionally. Leave to cool.
• Transfer the spinach mixture to a bowl, then mix in the spring onions, dates, parsley, mint, pine nuts, feta and egg. Season.
• Heat the oven to 190C/170C fan/gas 5. Unroll the filo pastry and cut it into strips 9-10cm wide. Melt the rest of the butter, then brush one strip with some of it before putting another strip on top and brushing that too. Keep the remaining pastry covered with a tea towel as you work. Put two heaped teaspoonfuls of the filling at the end of the strip nearest to you. Fold the bottom corner of the pastry diagonally over the filling, so that what was the bottom edge now meets the right-hand edge of the pastry. Fold over the filled triangle and keep going like this with the whole strip, brushing with butter as you go, until you have a neat triangular filo package. Repeat the process with all the pastry and filling. Brush the top of each one with butter, then put onto baking sheets. Sprinkle with the black sesame seeds and bake for 25-30 mins, or until the pastry is golden brown.

SPINACH AND FETA BOUREKAS

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add spinach, shallots, and garlic; cook and stir until wilted, 2-3 minutes. Remove from the heat; strain off any excess water. Stir in salt and pepper, set aside to cool to room temperature., On a lightly floured surface, unfold puff pastry. Cut each sheet into 4 squares. In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets. Brush remaining egg over pastries; sprinkle with seasoning blend. Bake until golden brown, 25-30 minutes.

SPINACH AND FETA PASTRY

Steps:

• Heat oven to 400ºF.
• Unroll dough onto work surface into 8 rectangles; firmly press perforations together to seal. Cut each rectangle crosswise in half.
• Combine remaining ingredients. Spoon 1-1/2 Tbsp. onto center of each dough piece. Bring 4 corners together to overlap slightly in the center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Transfer bundles to baking sheet.
• Bake 13 to 15 min. or until golden brown.

SPINACH-FETA CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
• Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
• Bake at 425 degrees F (220 degrees C) for 20 minutes.