Greek Spinach Pastry

Greek Spinach Pastry

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Attention pizza puff lovers! Try this decadent Greek spinach pastry with creamy Parmesan and melted feta cheese.

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Chicago

Time needed

15 min preparation + 55 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 3 tablespoons unsalted butter
  • 2 medium white onions, chopped
  • 3 garlic cloves, chopped
  • 2 (10 ounce) boxes frozen chopped spinach, thawed & squeezed dry
  • 1 cup feta cheese, crumbled
  • 3⁄4 cup Parmesan cheese, shredded
  • 4 eggs, extra large, beaten
  • 1 tablespoon dry plain breadcrumbs
  • 1-teaspoon salt
  • 3⁄4 teaspoon white pepper
  • 1⁄2 teaspoon nutmeg
  • 2 sheets frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tbsp water

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Directions

Preheat oven to 375F. Line a medium sized baking sheet with parchment paper.
Over the stove, begin melting butter and cooking onions in a skillet until they are soft and translucent. Then add garlic and cook for another minute. Set onions aside.
In a medium bowl, begin to beat eggs. Once fully beaten, add in cooked onion, spinach, feta, parmesan, and bread crumbs. For seasoning, add in salt, pepper, & nutmeg and mix well with fork.
In a separate bowl, make a simple egg was by beating one egg with a fork and set aside.
Place one unfolded sheet of puff pastry on the sprayed aluminum foil. Spread a thin layer of the spinach mixture over the pastry, leaving a border of one inch all around the edges.
Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. Press edges together with fingertips or fork, making sure mixture is sealed well inside the pastry. Brush just the top with egg wash, careful not to drip any down the sides. Also, create a few slits in the top with a sharp knife to allow steam to escape from each pastry.
Bake for 30-40 minutes. Let cool and serve.


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