Here’s a delicious recipe for Mediterranean Spinach Stuffed Pastries—flaky, savory, and perfect as an appetizer, snack, or light meal:
Ingredients (makes 8–10 pastries)
- 1 package (about 8 sheets) phyllo dough or puff pastry
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 5 oz (150 g) fresh spinach, roughly chopped
- ½ cup feta cheese, crumbled
- 2 tbsp cream cheese or ricotta (optional, for extra creaminess)
- 1 tsp dried oregano
- ½ tsp black pepper
- Pinch of salt (feta is already salty)
- 1 egg, beaten (for egg wash)
- Sesame seeds or nigella seeds (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook the filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onion until translucent, about 3–4 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Add spinach and cook until wilted, about 2–3 minutes.
- Remove from heat and let cool slightly.
- Stir in feta, cream cheese (if using), oregano, salt, and pepper.
- Prepare the pastries:
- If using phyllo, layer 2–3 sheets at a time, brushing each sheet lightly with olive oil or melted butter.
- Cut into rectangles or squares (about 4×4 inches).
- Fill & fold:
- Spoon 1–2 tablespoons of spinach filling onto one side of each rectangle.
- Fold over to form triangles or roll into a log.
- Brush with beaten egg and sprinkle with sesame or nigella seeds if desired.
- Bake:
- Bake 18–22 minutes, or until golden brown and crisp.
- Serve:
- Best warm, served with tzatziki, yogurt, or a simple salad.
💡 Tips:
- You can swap spinach with chard, kale, or a mix of greens.
- For a richer flavor, add pine nuts or sun-dried tomatoes to the filling.
- These pastries freeze well—just bake from frozen for 5–7 extra minutes.
If you want, I can also give a quick shortcut version using store-bought puff pastry that takes only 20 minutes from start to finish.
Do you want me to share that faster version?
