Easy Spanakopita Puffs


1 small Jersey Fresh onion, chopped
12 oz Jersey Fresh baby spinach (you can use regular but chop it roughly first)
1/4 tsp pepper
1/2 tsp salt
6-9 oz of Feta cheese (based on your cheesiness preference), try and crumble it as best as you can before adding to the spinach and onion mixture
1/2 cup Jersey Fresh parsley, chopped
1 box of puff pastry, (2) 9×9 sheets
1 egg (for egg wash)
1 TB milk, or water (for egg wash)
3 TB butter, melted


20m prep time / 25m cook time

1. Preheat the oven to 400 and line 2 baking sheets with parchment paper. Set aside.
2. Heat 2 TB olive oil in pan over medium heat. Add onion and saute until translucent. Then add the spinach andcook for 5-6 minutes until wilted.
3. If the spinach mixture is watery, use a strainer and remove access moisture.
4. Transfer spinach to a bowl.
5. Add chopped parsley, pepper and salt.
6. Add feta and mix until combined.
7. Place puff pastry on floured surface and cut each sheet into 4 squares.
8. Brush each square with melted butter. Then add 1/5-2 TB of filling into the middle of the square. Fold into a triangle and press edges. Use fork tines to seal the edges.
9. Transfer triangles to a baking sheet. Brush with egg wash (1 beaten egg + 1 TB milk - you can use water). Cut a slit into each puff.
10. Bake for 25-30 minutes on middle rack until golden brown.
11. Cool for 10-15 minutes before serving.

Jersey Fresh Product(s) Used: Herbs Onions Spinach

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