Spinach And Feta Puff Twists (Print View)
Flaky puff twists stuffed with spinach, feta, and nutmeg—quick to bake and ideal for snacks or entertaining.
# What You Need:
→ For the Filling
01 - 7 ounces fresh spinach or 5.3 ounces frozen spinach, thawed and drained
02 - 5.3 ounces feta cheese, crumbled
03 - 1 small onion, finely chopped
04 - 1 garlic clove, minced
05 - 2 tablespoons olive oil
06 - 1/4 teaspoon ground nutmeg
07 - Salt and freshly ground black pepper, to taste
→ For the Pastry
08 - 1 sheet (8.8 ounces) ready-rolled puff pastry, preferably all-butter
09 - 1 large egg, beaten
10 - 1 tablespoon sesame seeds or nigella seeds (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
03 - Add spinach to the skillet; if using fresh, cook until wilted. For thawed spinach, heat until warmed through. Remove excess moisture by pressing the mixture with a spoon or draining in a sieve. Allow to cool slightly.
04 - Combine the cooled spinach mixture with crumbled feta, ground nutmeg, salt, and pepper. Mix thoroughly to incorporate.
05 - Unroll puff pastry onto a lightly floured surface. Spread the spinach-feta filling evenly over half the pastry, leaving a narrow border. Fold the pastry in half to cover the filling, pressing gently to seal.
06 - Slice the filled pastry into 12 strips, each approximately 3/4 inch wide. Twist each strip gently and arrange on the prepared baking tray.
07 - Brush each twist with beaten egg. Sprinkle with sesame or nigella seeds if desired. Bake for 18 to 20 minutes, or until puffed, golden, and crisp. Let cool slightly before serving.
# Expert Hints:
01 -
- If you love impressive snacks with minimal work, these twists are your secret weapon for foolproof entertaining.
- The savory, cheesy filling wrapped in golden pastry wins over even picky eaters (and there are never leftovers).
02 -
- If you skip draining the spinach thoroughly, you’ll end up with soggy twists no matter how long you bake.
- I used to bake these directly on a baking sheet—lining with parchment makes sure nothing sticks and minimises post-party scrubbing.
03 -
- Using all-butter puff pastry brings unbeatable flavor and flakiness that’s worth seeking out.
- Always cool the filling before spreading—it keeps the pastry crisp and easy to handle.