| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | about 32 puffs |
Ingredients
- One 10-ounce package frozen spinach
- 1/4 pound firm feta cheese, coarsely crumbled
- 2 cloves garlic, pressed
- About 20 grinds black pepper
- Small dash nutmeg
- Flour, for dusting
- One 10-by-9.5-inch piece of packaged puff pastry
Instructions
- 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.
Reviews
Easy to prepare and very tasty. Will make again.
Yum! I used 2 ounces feta and 2 ounces cream cheese, plus a little more pepper. The little pieces of pastry dough were tedious and finicky to work with, so after the first batch was done (which were divine) I went ahead and poured the rest of the spinach mixture onto the remaining dough. I formed the outside into a sort of ‘bowl’ and baked it that way. Spinach & Feta Bowls! Great lunch/dinner idea. Soooo tasty. Just bake until the bowl is golden brown and the spinach is ‘wilted’ and browning on the top, about 30-35 minutes. This recipe would make 4 lunch sized bowls, or 2 dinner sized bowls.
Added carrot, onion, portabellas, and ground chicken. Dipped in marinara sauce. Will make again!
Fabulous dish.
I made these for a party and used wonton wrappers instead and added 1/4 cup of light cream cheese for creaminess. They are delicous!
I have always made the traditional Spanokopita, which is delicious but very time consuming. This recipe was a huge hit at a office pot luck lunch. I have altered the filling to include 3 ounces of cream cheese and 1 egg and 3 ounces of diced roasted crimini mushrooms. I had never thought about using puff pastry for spanokopita, Great idea Dave! thanks!!!
I had a lot of these ingredients in my fridge, so I decided to make them. They turned out SOOO good!! I did make some adjustments though, I left out the nutmeg because i didn’t have any. And I added tomatoes and bacon into the filling. Then I topped the pastry with some cracked black pepper and parmesan cheese. My boyfriend and I had this for lunch and loved it! And the leftover filling makes a great addition to pasta. I’ll be keeping this recipe for sure. THANKS!
These were so easy and yet such a big hit! People who normally didn’t like spinach couldn’t stop eating them!
Dave does it again!
Really nice!