Spinach & Feta Cheese Recipe

Thaw puff pastry

Remove 2 sheets of frozen puff pastry from the freezer and place them in the refrigerator for 1 hour or on the counter for 20–30 minutes until pliable but still cold. Lightly flour your work surface with 1 tablespoon all-purpose flour before unfolding.

Prepare spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 finely chopped shallot and sauté until translucent, about 2–3 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 6 cups fresh spinach in batches, stirring and wilting each batch until all are wilted, about 3–5 minutes total. Remove skillet from heat and let the spinach cool slightly.

Drain and chop spinach

Place the wilted spinach in a fine-mesh sieve or clean kitchen towel and press firmly to remove excess liquid. You can also squeeze handfuls in the towel until mostly dry. Chop the drained spinach coarsely; you should end up with about 1 to 1 1/2 cups packed chopped spinach.

Make filling

In a mixing bowl combine the chopped drained spinach, 1 cup crumbled feta, 1 cup ricotta, 1 beaten egg (reserve the second egg for wash), 1 tablespoon chopped fresh dill, 1 teaspoon lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning if needed. The mixture should be moist but not runny; if too wet, squeeze more liquid out of spinach or add 1–2 tablespoons of extra ricotta.

Preheat oven and prepare baking sheet

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cut and fill pastry

On the lightly floured surface, unfold the first puff pastry sheet and roll gently to even thickness. Cut into 12 equal squares (about 3x3 inches). Repeat with the second sheet for a total of 24 squares. Spoon about 1 tablespoon of the spinach-feta filling into the center of 12 squares, leaving a 1/4-inch border. Brush the border lightly with water. Top each filled square with a second square and press edges to seal, using a fork to crimp if desired. Alternatively, fold corners to make triangles or use a cutter to create shapes. Place filled pastries on the prepared baking sheet about 1 inch apart.

Egg wash and vent

Beat the reserved egg with 1 teaspoon cold water to make an egg wash. Brush the tops of each pastry lightly to give them a golden finish. Use a small knife to make a tiny vent slit on top of each pastry to allow steam to escape.

Bake

Bake in the preheated 400°F (200°C) oven for 15–18 minutes, rotating the sheet halfway through, until the pastries are puffed and deep golden brown.

Cool and serve

Remove from oven and let the puff pastry bites cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. These are best eaten within a few hours but can be reheated in a 350°F (175°C) oven for 5–7 minutes to refresh the crispness.