The perfect appetizer or nibble for easy entertaining. These little bites of spinach and feta wrapped in a light and crispy pastry are a great make ahead appetizer that's full of flavour and easy to make.
Just want to take a second to talk about cheese. Because, I love cheese. I am not joking when I say a day probably doesn't pass by when I don't have at least a tiny bite or something cheese related. For that reason alone, I think I would would seriously struggle with being Vegan. Yes, I am aware there are cheese substitutes, but let's face it, they are not the same. Maybe I just haven't tired the right ones.
So going back in time for a second to my early cheese memories or as I like to call it Cheeze Whiz. If you don't know what it is, go on entertain yourself and look it up. I won't spoil the fun by telling you it's not real cheese, but it's not. And yes, I know I just told you that. If you don't know what it is you can't be North American and you definitely didn't grow up in the 70s or 80s. It was a household staple where I grew up and everybody had a jar in the cupboard. It was used in sandwiches, for toast, on crackers and even as a dip. Yes, a dip.
Guess what? We are all still alive to tell about it..ha! Personally, I loved it and it was probably my favourite, ummm cheese.
Years passed, I grew up and learned there was more to my cheese life than Cheeze Whiz. Thankfully!
Not sure when I first had Feta, but I know it was not the 70s or even the 80s. Possibly the 90s because I was a baby adult by then and exploring all the options cheese had to offer and stopped limiting myself to the almighty orange jar. What was I thinking.
I don't know if Feta is my favourite cheese or not, but it's high on the list and there is always a block in the fridge. And the real Feta not the fake stuff. Because that is out there as well and is quite often called "Greek Style Cheese". If you see a label like that, keep walking until you see the name Feta. There really is no substitute.
And for this recipe, feta is what makes it so wonderful. Not sure Cheeze Whiz would do the trick, but if you are up for that there is no judgement or shame..ha!
Let's talk about these little bites and see how to get them just right.
First of all, this recipe is pretty basic and super easy. Makes for a great appetizer and can even be made in advance. You bake them and reheat them just before serving. Or you can even freeze them. If you do freeze them, let them thaw and then reheat in the oven for say about 10 minutes. Perfect every single time. And you know what, they are even great at room temperature. Which, quite honestly, is how I usually serve them anyway.
Right so I used pre made puff pastry for these little morsels of goodness. Yes, traditionally you should use Filo pastry but I didn't have any this time around and wasn't about to leave the house that day for the millionth time to pick some up. So puff it was. If you are a traditionalist, use the Filo because it really is great. Mind you, I think the puff pastry did a great job this time around for these.
Okay so tips for making them.
Always use cold pastry simply because it is much easier to work with than room temperature or even warm pastry.
Let the filling cool completely before filling the pastry. If you use warm filling, they pastry might start to tear and it gets pretty sticky pretty quickly. I speak from experience. So let it cool.
Always brush the inside edges of the pastry because they will close with ease.
Using floured hands helps in avoiding your hands sticking to the pastry when you are folding them and pressing them into place. I would also make sure the surface you are working with is floured as well. This avoids the pastry sticking to that as well.
Follow these easy steps and you are on your way to making the perfect little appetizers.
Make them in advance and enjoy fuss free entertaining in the moment.
Happy cooking friends and don't forget the Cheeze Whiz!
Feta and Spinach Pastries
Makes 12 / Prep time: 20 minutes / Cook time: 25 minutes
1 Sheet puff pastry, cut into 12 squares
1 Bag spinach, roughly chopped
1 Cup/110 grams Feta, crumbled
1 Small white onion
1 Spring onion
Small bunch fresh chopped parsley
2 garlic cloves, crushed
1 Tablespoon olive oil
Pepper to season
In a large skillet set over medium to high heat, add the olive oil and garlic. Stir for a minute and add the white onion. Cook for about 5 minutes, until soft. Add the spring onion and cook for a further 2-3 minutes. Add the spinach and stir until wilted. Just about a minute. Season with pepper and add the fresh parsley. Stir well. Remove from heat and leave to cool for about 5 minutes. Add one whisked egg and the crumbled feta. Stir to combine.
Preheat oven to 375 degrees F.
On a large baking try lined with parchment paper, lay out the pastry squares. Brush all the edges of the pastry with the other whisked egg. Place a spoonful of the mixture in the centre of each pastry square. Fold over into triangles and press down gently to seal. Brush the top of the pastries with the whisked egg.
Bake for about 15 minutes or until puffed and golden.
Serve straight away or at room temperature.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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