Spinach Feta Danish Recipe
Make Spinach Feta Danish Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough & assembly
Filling
Garnish (optional)
Method
Dough & assembly
- 1
Thaw pastry
Thaw puff pastry sheets in the refrigerator for about 1–2 hours or at room temperature for 20–30 minutes until pliable but still cool. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Egg wash
In a small bowl, beat the large egg with 1 teaspoon cold water (or 1 tablespoon milk) until combined. Reserve about 1 tablespoon for brushing the assembled danishes.
- 3
Prepare pastries
On a lightly floured surface or parchment, unfold each puff pastry sheet and gently roll once to smooth seams. Cut each sheet into 4 equal squares (you will have 8 squares total). Using a paring knife, lightly score a 1/2-inch border inside each square, being careful not to cut through — this will help the edge puff. Transfer squares to prepared baking sheet, spaced about 1 inch apart.
Filling
- 4
Wilt spinach
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant. Add the fresh spinach in batches, stirring until wilted (about 2–4 minutes). Remove skillet from heat and transfer spinach mixture to a fine-mesh sieve or colander; press with the back of a spoon to remove excess liquid. Allow to cool slightly, then finely chop if large pieces remain.
- 5
Combine filling
In a mixing bowl, beat the softened cream cheese until smooth. Stir in crumbled feta, grated Parmesan, and the egg yolk. Add the drained, chopped spinach-onion mixture. Season with lemon zest (if using), black pepper, 1/2 teaspoon kosher salt, and red pepper flakes (if using). Taste and adjust seasoning — remember feta is salty, so add additional salt sparingly.
- 6
- 7
Optional garnish
Sprinkle the tops of the filling lightly with extra grated Parmesan and finish the pastry edges with sesame or nigella seeds and/or a pinch of chopped fresh dill or parsley.
Baking & finishing
- 8
Bake
Bake in the preheated 400°F (205°C) oven for 16–20 minutes, rotating the pan once halfway through, until the pastry is puffed and golden brown and the filling is set. If the edges brown too quickly, tent loosely with aluminum foil for the last few minutes.
- 9
Cool and serve
Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, garnished with the remaining chopped herbs if desired.