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Spinach and feta puff pastry twists are the type of snack that disappear in no time at our house. You get crispy, flaky pastry with that creamy tang of feta and vibrant spinach in every bite. They look impressive but are incredibly easy to put together using basic ingredients. These twists work beautifully as a party appetizer, a quick lunch with salad, or just something delicious with your afternoon tea.
These always make people ask for the recipe. I started making these twists for family gatherings and now it is the most requested dish at every get-together.
Ingredients
- Puff pastry sheets: fresh or frozen, this makes the base for your flaky twists, make sure to fully thaw frozen pastry for the best puff
- Spinach: fresh or frozen, both work fine, fresh needs wilting first and frozen should be squeezed very dry to avoid a soggy pastry
- Feta cheese: buy a quality block and crumble it yourself for the creamiest texture and most authentic flavor
- Olive oil: a drizzle in the filling adds richness and helps meld the flavors together
- Garlic: use fresh minced garlic for fragrant depth in the filling
- Onion: sautéed until soft, this pairs beautifully with spinach and cheese for a classic Greek-style filling
- Nutmeg: just a pinch brightens up the spinach and makes the flavor pop
- Salt and black pepper: brings all the flavors together
- Dried oregano or favorite herbs: for extra Mediterranean taste, look for vibrant green dried herbs without dull color
- Egg: for egg wash, this gives the finished twists a glossy golden look
Step-by-Step Instructions
- Prepare the Filling:
- Cook the spinach. If using fresh spinach, sauté in olive oil until it is fully wilted and dark green. If using frozen, make sure it is thawed and squeeze out all excess liquid with your hands or in a towel. Wet spinach will make the pastry soggy. Place in a large bowl. Combine spinach with crumbled feta, minced garlic, salt, pepper, nutmeg, and finely chopped sautéed onion. Stir until thoroughly mixed. The filling should be evenly combined but not too wet. Add dried oregano or other chopped herbs if using.
- Roll Out and Assemble the Pastry:
- Preheat oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Line one or two baking sheets with parchment paper. Lay thawed puff pastry on a lightly floured surface. Use a rolling pin to create a large even rectangle about one eighth to one quarter inch thick. Spoon and spread the spinach and feta mixture in an even layer over half the rectangle. Leave a clean border around the edge to help seal.
- Shape the Twists:
- Fold the unused half of pastry over the filling and gently press the edges to seal. Use a sharp knife or pizza cutter to slice the stuffed pastry into strips about one inch wide and as long as you wish. Pick up each strip and carefully twist from each end to form even spirals. Try to trap the filling inside as you twist.
- Bake to Perfection:
- Arrange the twists across your lined sheet with space between them. Brush the tops thoroughly with beaten egg for classic shine and color. Bake for fifteen to twenty minutes or until the pastry twists puff up and become a deep golden brown. The base should be crisp and sound hollow when tapped.
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My favorite part of this recipe is crumbling the block feta right into the warm sautéed spinach. The smell always takes me back to big Sunday lunches with my Greek grandmother and the kitchen full of laughter
Storage Tips
Keep any leftover twists in an airtight container at room temperature for up to one day. For longer storage, refrigerate for three days and reheat in a low oven before serving. You can also freeze unbaked twists in a single layer, then transfer to a bag and bake straight from frozen.
Ingredient Substitutions
If you do not have feta, try using soft goat cheese or ricotta blended with a sprinkle of parmesan. For spinach, you can use kale or chard with the same instructions. For an egg free wash, use a little extra olive oil brushed on just before baking.
Serving Suggestions
Pile twists into a basket for your next brunch spread. They go nicely alongside Greek salads with tomato, cucumber, and red onion. Kids love them in lunchboxes and I have served them as a midnight snack with a chilled glass of white wine.
Cultural Context
Spinach and feta in pastry is a beloved combination in the Mediterranean, especially in Greece where spanakopita is a staple. These twists draw on those classic flavors, and the convenience of ready-made puff pastry makes them accessible for quick weekday cooking.
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With just a handful of ingredients, you can bake up a delicious treat everyone will love. These twists disappear fast, so make extra if you can.
Common Questions
- → Can I use frozen spinach for this dish?
Yes, both fresh and frozen spinach work well. Just make sure to squeeze out excess moisture from frozen spinach to prevent a soggy filling.
- → How do I prevent the twists from getting soggy?
Ensure the spinach is thoroughly drained and cool before mixing with feta. Avoid overfilling, and always bake until golden and crisp.
- → Is fresh puff pastry better than frozen?
Fresh puff pastry offers a delicate texture, but frozen is convenient and still delivers light, flaky results when properly thawed.
- → What herbs or spices pair well with this filling?
Nutmeg, oregano, basil, and parsley all add flavor depth. A little chili flake can bring heat if desired.
- → Should feta be pre-crumbled or in a block?
Block feta tends to be creamier and less salty. Crumble it manually for the best texture and flavor in the filling.
- → How can I get an evenly golden color?
Brush each twist with a beaten egg wash before baking to achieve a shiny, golden-brown finish.