Spinach Feta Danish Recipe

Name: TOUS les JOURS Bakery Café - Troys Spinach Feta Danish Recipe
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: Bakery
Ingredients: 2 sheets store-bought puff pastry sheets (thawed if frozen); 2 tbs all-purpose flour (for dusting); 8 oz fresh spinach (stems removed, roughly chopped) or frozen spinach (thawed & drained); 1 cup feta cheese, crumbled; 4 oz cream cheese, softened; 1 tbs ricotta cheese (optional — for creaminess); 1 large egg; 1 each shallot, finely minced (or small yellow onion); 1 tsp garlic, minced; 1 tbs olive oil; 1 tsp lemon zest; 1 tsp salt; 1 tsp black pepper; 1 dash nutmeg, freshly grated (optional); 1 egg (for egg wash); 1 tsp milk or water (for egg wash); 1 tsp sesame seeds or nigella seeds (optional topping)

Inspired by TOUS les JOURS Bakery Café - Troy

Time1h

Serves12

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

2 sheets store-bought puff pastry sheets (thawed if frozen)

2 tbs all-purpose flour (for dusting)

Filling

8 oz fresh spinach (stems removed, roughly chopped) or frozen spinach (thawed & drained)

1 cup Feta cheese, crumbled

4 oz cream cheese, softened

1 tbs ricotta cheese (optional — for creaminess)

1 large egg

1 each shallot, finely minced (or small yellow onion)

1 tsp Garlic, minced

1 tbs olive oil

1 tsp Lemon zest

1 tsp Celtic sea salt

1 tsp black pepper

1 dash nutmeg, freshly grated (optional)

Assembly & Finish

1 egg (for egg wash)

1 tsp milk or water (for egg wash)

1 tsp sesame seeds or nigella seeds (optional topping)

Method

Dough

Preheat & prepare

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a clean work surface with the 2 tbs flour.

Unfold the puff pastry sheets on the floured surface. If using frozen, ensure they are fully thawed but still cool. Using a rolling pin, gently roll each sheet once to even thickness and smooth seams (do not overwork).

Filling

Cook the spinach

If using fresh spinach: heat 1 tbs olive oil in a skillet over medium heat. Add the minced shallot and cook 1–2 minutes until soft. Add the minced garlic and cook 30 seconds. Add the chopped spinach in batches and cook until wilted, about 2–4 minutes. Remove from heat and transfer to a fine-mesh sieve or bowl lined with cheesecloth. Press or squeeze to remove as much liquid as possible. If using frozen spinach: squeeze out all excess water well before sautéing with shallot/garlic for 1–2 minutes to warm through.

Combine filling

In a medium bowl, beat 1 egg lightly. Add the softened cream cheese, ricotta (if using), and crumbled feta. Stir until smooth. Add the drained spinach, lemon zest, salt, pepper, and a dash of nutmeg. Taste and adjust seasoning. The mixture should be moist but not watery; squeeze more liquid from spinach if needed.

Assembly & Finish

Cut and fill pastry

Working with one pastry sheet at a time, cut each sheet into 6 equal rectangles (12 total danishes). On each rectangle, place about 2–3 tablespoons of the spinach-feta filling slightly off-center (or in the middle depending on desired shape), leaving a 1/2-inch border around edges.

Shape danishes

For a classic Danish shape: brush the 1/2-inch border with a little beaten egg wash (reserve egg wash for top). Fold the four corners toward the center or fold in long edges to create a framed border, pressing edges lightly to seal. Alternatively, leave open-faced with edges folded in to create a rim.

Egg wash & topping

Whisk the remaining egg with 1 tsp milk or water to make egg wash. Brush the exposed pastry edges and folds with egg wash. Spoon any remaining filling onto the centers if needed. Sprinkle sesame or nigella seeds on the pastry edges or lightly over the filling if using.

Bake

Transfer danishes to the prepared baking sheet, leaving space for puffing. Bake in the preheated oven for 15–20 minutes, rotating the pan halfway through, until pastry is golden brown and filling is set and slightly puffed. If edges brown too quickly, tent with foil for the last 3–5 minutes.

Cool & serve

Remove from oven and let cool on the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes to refresh pastry.