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Mediterranean Addictive Spinach Stuffed Pastry

Mediterranean Addictive Spinach Stuffed Pastry

Mediterranean Addictive Spinach Stuffed Pastry combines vibrant spinach, tangy feta cheese, and fresh herbs wrapped in flaky, buttery pastry. This versatile and flavorful dish can be served as an appetizer, snack, or light meal, delivering a perfect balance of savory, fresh, and crispy textures that appeal to all palates.

  • Total Time: 45 minutes
  • Yield: 8-10 pastries

Ingredients

Filling Ingredients

  • Fresh spinach – 4 cups, finely chopped
  • Feta cheese – 1 cup, crumbled
  • Onion – 1 small, minced
  • Garlic – 2 cloves, minced
  • Fresh herbs (dill or parsley) – 2 tbsp, chopped
  • Lemon zest – 1 tsp (optional)
  • Olive oil – 2 tbsp (for sautéing and brushing)

Pastry Ingredients

  • Phyllo dough sheets or puff pastry – 8 sheets or 1 sheet rolled out
  • Olive oil or melted butter – for brushing the pastry sheets
  • Egg wash (1 egg beaten with 1 tbsp water) – optional for glossy finish

Instructions

  1. Prepare the Filling: Finely chop the fresh spinach and sauté with minced onion and garlic in olive oil over medium heat until wilted and fragrant. Remove from heat and let cool. Once cooled, mix in crumbled feta cheese, chopped fresh herbs, and lemon zest to brighten the flavor.
  2. Prepare the Pastry Sheets: If using phyllo dough, carefully lay out each sheet and brush lightly with olive oil or melted butter to create crisp, flaky layers. For puff pastry, roll out gently to an even thickness and cut into squares or rectangles suitable for filling.
  3. Assemble the Pastry: Place a generous spoonful of the spinach filling in the center of each pastry square or layered phyllo sheet. Fold the edges over neatly to enclose the filling, forming triangles, rectangles, or parcels. Ensure the filling is fully sealed inside to prevent leakage during baking.
  4. Bake to Golden Perfection: Transfer the assembled pastries to a lined baking sheet. Brush the tops with olive oil or egg wash to achieve a shiny, golden crust. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the pastries are golden brown and crisp on the outside.

Notes

  • Drain the spinach thoroughly to prevent soggy pastry; press out excess moisture before mixing with other filling ingredients.
  • Use fresh herbs like parsley and dill for a vibrant, fresh flavor instead of dried herbs.
  • When working with phyllo dough, keep unused sheets covered with a damp cloth to prevent them from drying out and becoming brittle.
  • Do not overfill the pastry as too much filling can cause bursting during baking.
  • Allow the pastries to cool slightly before serving to let the filling set and avoid burns.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 pastry
  • Calories: 200 kcal
  • Sugar: 1 g
  • Sodium: 270 mg
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 25 mg

Keywords: spinach stuffed pastry, Mediterranean appetizer, spinach and feta pastry, savory pastry snack, flaky spinach pastry