Spinach Feta Puff Pastry Twists (Printable Version)

# What You'll Need:

→ Pastry Base

01 - 1 sheet puff pastry, thawed if frozen

→ Spinach and Feta Filling

02 - 150 g fresh spinach, sautéed and wilted, or 150 g frozen spinach, thawed and excess moisture removed
03 - 100 g feta cheese, block, crumbled
04 - 1 tablespoon olive oil
05 - 1 small onion, finely diced
06 - 2 garlic cloves, minced
07 - Pinch of ground nutmeg
08 - 1/2 teaspoon dried oregano
09 - Salt and freshly ground black pepper, to taste
10 - 1/4 teaspoon chilli flakes (optional)
11 - 1 tablespoon chopped fresh herbs such as basil or parsley (optional)

→ Finishing Touch

12 - 1 egg, beaten

# Preparation Steps:

01 - Heat olive oil in a pan over medium heat, add onion and sauté for 2-3 minutes until soft. Add garlic and cook for another 30 seconds. If using fresh spinach, add it to the pan and cook until wilted, then transfer to a bowl. If using frozen spinach, combine thawed, squeezed spinach with onion and garlic mixture in a bowl.
02 - Add crumbled feta, nutmeg, oregano, salt, pepper, optional chilli flakes, and fresh herbs to the spinach mixture. Mix thoroughly.
03 - Preheat oven to 200°C. Line a baking tray with parchment paper. On a lightly floured surface, roll out the puff pastry to a rectangle approximately 30 x 25 cm.
04 - Spread the spinach and feta mixture evenly over one half of the pastry rectangle, leaving a 1 cm border around the edges. Fold the pastry in half to enclose the filling and gently press the edges to seal.
05 - Using a sharp knife or pizza cutter, cut the filled pastry into strips approximately 2.5 cm wide.
06 - Twist each strip individually several times, keeping the filling inside, and place on the prepared baking tray.
07 - Brush each twist with beaten egg. Bake for 15-20 minutes, or until the pastry is golden and puffed.

# Additional Tips:

01 - For best results, use block feta and crumble it yourself for a creamier texture and authentic flavour.
02 - Ensure all excess moisture is squeezed from the spinach to prevent the pastry from becoming soggy.
03 - Serve warm as an appetizer, snack, or light lunch.

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