Spinach Feta Danish Recipe
Make Spinach Feta Danish Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough & Assembly
Filling
Tools (not consumed)
Method
Dough & Assembly
Thaw and prepare puff pastry
Remove puff pastry sheets from the freezer and thaw in the refrigerator for 30–45 minutes until pliable but still cold. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll and portion
On a lightly floured surface, unfold each pastry sheet. If the sheets are large (about 12x12 in), gently roll once with a rolling pin to even thickness. Cut each sheet into 4 equal rectangles (you should have 8 rectangles total). Transfer rectangles to the prepared baking sheet, spaced about 1 inch apart.
Score borders
Using a sharp knife, lightly score a 1/2-inch border around the edge of each rectangle without cutting all the way through. This helps form a raised edge for the Danish.
Egg wash
Beat 1 egg with 1 tsp cold water to make an egg wash. Reserve about 1 tablespoon for brushing the exposed pastry edges later. Keep the remainder for the filling. Just before baking, brush the exposed pastry border with the egg wash and sprinkle a tiny pinch of coarse sea salt on the edges if desired.
Filling
Cook spinach and aromatics
Heat 1 tbsp olive oil in a 10-inch skillet over medium heat. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the fresh spinach in batches, stirring until wilted and reduced. Continue until all spinach is wilted. This will yield about 1 to 1 1/2 cups cooked spinach. Remove from heat and transfer to a fine-mesh sieve or bowl lined with paper towels to cool and drain; press gently to remove excess liquid. Chop the cooled spinach roughly and squeeze out additional moisture so filling isn’t watery.
Combine filling ingredients
In a mixing bowl, combine the drained chopped spinach, 6 oz crumbled feta, 2 oz softened cream cheese, 2 tbsp grated Parmesan, 1 beaten egg (reserve about 1 tbsp for pastry if you didn't already), 1 tbsp chopped fresh dill (or 1 tsp dried dill), 1 tsp lemon zest (optional), 1/2 tsp freshly ground black pepper, and 1/4 tsp salt. Mix until homogeneous. Taste and adjust seasoning, keeping in mind feta is salty.
Portion filling onto pastry
Divide the filling evenly among the 8 pastry rectangles (about 2½–3 tbsp per rectangle). Mound the filling slightly in the center inside the scored border, leaving the raised edge clear so the pastry puffs around it. If filling seems too wet, spoon off any excess moisture before filling pastries.
Bake
Place the baking sheet on the center oven rack. Bake at 400°F (200°C) until the pastry is golden brown and puffed, and the filling is set, 18–22 minutes. Rotate the sheet halfway through baking for even browning. If the edges brown too quickly, tent loosely with foil for the last few minutes.
Rest and serve
Remove the danishes from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. Garnish with a small sprinkle of chopped fresh dill or a pinch of lemon zest if desired.