This recipe is from me; looks fancy, is super easy, and tastes good. I’m sure that you can find eight zillion variations online.
Ingredients
- ½ package frozen puff pastry (1 sheet)
- 2 10-oz. packages frozen spinach
- 1 bunch chopped scallions
- 2 Tbsp. dill plus more for pretty
- 1 package feta, crumbled
- 3 garlic cloves, minced
- Zest of 1 lemon
- 1 tsp. kosher salt plus more
- ¼ tsp. freshly ground black pepper
- All-purpose flour (for rolling)
- 1 large egg
Directions
Preheat the oven to 375 F. Defrost and roll the pastry sheet on a lightly floured surface to about 1/3 larger than the default size.
Cook the spinach and drain/sop up liquid with paper towels until it is quite dry. Mix the spinach with all the rest of the ingredients (except the egg).
Layer the mix on the pastry sheet and roll it up like a jelly roll, pinching the ends closed. Cut slices on the top to vent and act as serving guides. Brush the entire thing with a beaten egg. Add the dill fronds for pretty and brush them with the egg to seal them on the dough.
Bake for 30 minutes, give or take, you know your oven. This makes a nice side, appetizer, or main course.
This is awesome.
I make a variation of these – so yummy!
That looks great. I’d like to try a filo version but our local store doesn’t sell it and there is no way I’d try to make it.
I’ve never used puff pastry. I’ve always been intimidated. My experiences with phyllo have not gone well and I sort of thought puff pastry would be similar. But I trust you and if you say it’s easy I’ll give it a try. Because this looks delicious.
@Hannibal I have fear of phyllo, but even an untrained cook like me can work easily with puff pastry.
The main thing with puff pastry is not overhandling it. I have some in the freezer that I keep forgetting to use, but the store bought frozen stuff will stay good for long time.
I was thinking about making it with filo as well. I used to make puff pastry from scratch and that is a huge pain in the ass. I think both options would be good—they would just have very different characters.
This looks delicious! Would you recommend using fresh spinach?
@hammerzeitgeist, I am sure that cooked fresh spinach would taste even better. The key is cooked, so there is no crunch to the smooshy filling.
Yeah, I’ll have some of that.