Spinach and Feta Puff Pastry Squares IngredientsThese spinach and feta puff pastry squares combine crisp, buttery pastry with a savory filling of spinach, feta, ricotta, and mozzarella. Sesame seeds add a lightly nutty finish, while the golden pastry forms delicate layers around the creamy center. The recipe uses two sheets of store-bought puff pastry, making it straightforward to recreate the tray-style pastry shown in the picture.The filling is spread over one pastry sheet, covered with another, and scored into nine portions before baking. Once baked, the squares can be served as a light dinner, a lunch with salad, or a savory appetizer. The key to a crisp base is thoroughly drying the spinach, keeping the pastry cold, and baking until the underside is cooked through.For the pastry:2 sheets puff pastry, approximately 17–18 ounces (480–500 g) total: Thaw according to the package instructions, but keep refrigerated until needed. The pastry should unfold without cracking while still feeling cool and firm. 1 large egg: This is used for the egg wash, which gives the pastry its golden color and helps the sesame seeds stick. 1 tablespoon water: Whisk with the egg to make an evenly spreadable wash. 1 tablespoon sesame seeds: Sprinkle over the pastry for a finish similar to the image. All-purpose flour, for rolling: Use just enough to prevent sticking. Too much flour can dry the pastry surface and interfere with sealing.For the spinach and cheese filling:10 ounces (280 g) frozen chopped spinach: Thaw completely and squeeze thoroughly dry. This weight refers to the spinach before squeezing. 1 cup (150 g) crumbled feta cheese: Feta provides the main salty, tangy flavor. Crumble larger pieces so the cheese distributes evenly. ½ cup (125 g) ricotta cheese: Ricotta softens the sharpness of the feta and gives the filling a creamy texture. Drain it first if there is visible liquid. ½ cup (55 g) shredded mozzarella cheese: Use low-moisture mozzarella to add a gentle stretch without introducing excess water. 1 tablespoon olive oil: For softening the green onions and garlic. 3 green onions, finely sliced: Include the white and tender green parts for a mild onion flavor. 2 garlic cloves, minced: Finely minced garlic blends into the filling without leaving large, strong-tasting pieces. 1 large egg: This binds the spinach and cheese mixture as it bakes. 1 tablespoon chopped fresh dill, optional: Dill adds a fresh herbal flavor that pairs well with spinach and feta. ¼ teaspoon black pepper: Adds a little warmth to the filling. A small pinch of ground nutmeg, optional: Use sparingly to complement the spinach. Salt, only if needed: Taste the mixture before adding the raw egg, since feta varies considerably in saltiness. Instructions1. Preheat the oven and prepare the tray.Preheat the oven to 400°F (200°C), or 375°F (190°C) fan. Position a rack in the lower-middle part of the oven so the bottom pastry receives enough heat.Line a large metal baking sheet with parchment paper. Choose a tray that comfortably holds a 10 × 12-inch pastry rectangle with space around its edges. Let the oven preheat fully before baking; puff pastry needs strong initial heat to rise properly and form distinct, flaky layers.2. Squeeze the spinach thoroughly.Place the thawed spinach in a clean kitchen towel or several layers of sturdy cheesecloth. Gather the edges and squeeze firmly over the sink. Reposition the spinach and squeeze again until very little liquid comes out.Transfer it to a bowl and separate the compacted leaves with a fork. If there are long stems or large clumps, chop them finely. This step is especially important for spinach and feta puff pastry squares because trapped moisture can soften the pastry beneath the filling.3. Soften the onions and garlic.Heat the olive oil in a small skillet over medium heat. Add the sliced green onions and cook for 2–3 minutes, stirring occasionally, until softened.Add the minced garlic and stir for approximately 30 seconds, just until fragrant. Avoid browning the garlic, which can give the filling a bitter taste. Remove the skillet from the heat and transfer the mixture to a small plate. Let it cool before combining it with the cheese and egg.4. Combine the filling ingredients.Add the feta, ricotta, and mozzarella to the bowl of spinach. Stir in the cooled onion mixture, dill, black pepper, and nutmeg, if using.Mix thoroughly so each spoonful contains both spinach and cheese. Taste a small amount now and decide whether it needs salt. Once the seasoning is adjusted, add the egg and mix again. The finished filling should be moist and spreadable but should not release liquid into the bottom of the bowl.5. Roll the bottom pastry sheet.Lightly dust your work surface and rolling pin with flour. Unfold one pastry sheet carefully, then roll it into a rectangle approximately 10 × 12 inches (25 × 30 cm).Use gentle, even pressure rather than repeatedly rolling the same section. Brush away excess flour, then transfer the pastry to the lined baking sheet. If it becomes soft or sticky, refrigerate it briefly before continuing. Cold pastry is easier to handle and holds its shape better.6. Spread the spinach filling evenly.Spoon the filling onto the pastry and spread it with the back of a spoon or an offset spatula. Leave a clear ¾-inch (2 cm) border around every edge.Keep the filling at an even thickness so the center and outer portions cook consistently. Break up any remaining spinach clumps as you work. Avoid piling the filling into a mound in the middle, which can make the top pastry difficult to position and the finished squares harder to slice.7. Add the top pastry sheet.Roll the second sheet to the same dimensions as the first. Whisk the egg wash ingredients together, then lightly brush the exposed border of the bottom sheet.Carefully lay the second sheet over the filling, aligning the corners. Gently smooth it over the surface without pressing out the filling. Press the borders together with your fingertips, then crimp them with a fork. A firm seal helps keep the cheese mixture inside while the pastry expands.8. Score the pastry into portions.Use a sharp knife to mark a three-by-three grid, creating nine portions. Cut through the top pastry layer without cutting through the bottom sheet.These lines guide slicing after baking and give the finished tray its square pattern. Add a small steam slit in the middle of each portion. Work with light pressure so you do not drag the pastry or force filling through the cuts. Leave the outer crimped border intact.9. Brush, sprinkle, and chill.Brush the top with a thin, even layer of egg wash. Avoid pouring it into the score lines or letting it collect around the edges. Sprinkle the sesame seeds evenly over the surface.If the assembled pastry feels soft, refrigerate the tray for 15–20 minutes. This helps firm the butter layers before baking. Chilling is particularly useful in a warm kitchen or after spending extra time rolling, filling, and sealing the pastry.10. Bake until deeply golden.Bake for 30–40 minutes, checking near the earlier end of the range. The spinach and feta puff pastry squares should look well risen, with a deep golden top and lightly browned edges.Carefully lift a corner with a spatula to inspect the underside. It should be firm and cooked rather than pale and doughy. If the surface browns before the base is ready, cover the top loosely with foil and continue baking until the bottom has crisped.11. Rest and cut the squares.Remove the baking sheet from the oven and let the pastry rest for 10 minutes. The filling will settle slightly, making the portions easier to lift without falling apart.Follow the scored lines with a sharp knife, cutting through the bottom pastry. Use a flat spatula to transfer each square to a plate. Avoid pressing down heavily while cutting, since this can crush the flaky top and push the warm filling out through the sides.12. Serve while the pastry is crisp.Serve the spinach and feta puff pastry squares warm, when the outside is crisp and the filling remains soft. For lunch or dinner, pair them with cucumber and tomato salad, dressed greens, or roasted vegetables.For an appetizer platter, let the pastry cool slightly longer before cutting each square into smaller pieces. The flavor is also pleasant at room temperature, although the pastry is at its crispest soon after baking. Keep additional portions uncovered briefly so trapped steam does not soften their tops.13. Store and reheat any leftovers.Refrigerate leftovers within two hours in a covered container and use within 3–4 days. Store them in a single layer where possible to protect the delicate pastry.To reheat, place the squares on a baking sheet in a 350°F (175°C) oven for approximately 12–18 minutes, or until hot throughout. Cover loosely if the tops begin to darken. An oven restores more crispness than a microwave, which tends to soften the pastry. Reheat only the portions you intend to serve.

Spinach and Feta Puff Pastry Squares Recipe

Rafay Abbasi October 25, 20261

Table of Contents

Spinach and Feta Puff Pastry Squares

Ingredients for Spinach and Feta Puff Pastry Squares Recipe

Spinach and Feta Puff Pastry Squares Recipe combine crisp, buttery pastry with a savory filling of spinach, feta, ricotta, and mozzarella. Sesame seeds add a lightly nutty finish, while the golden pastry forms delicate layers around the creamy center. The recipe uses two sheets of store-bought puff pastry, making it straightforward to recreate the tray-style pastry shown in the picture.

The filling is spread over one pastry sheet, covered with another, and scored into nine portions before baking. Once baked, the squares can be served as a light dinner, a lunch with salad, or a savory appetizer. The key to a crisp base is thoroughly drying the spinach, keeping the pastry cold, and baking until the underside is cooked through.

For the pastry:

2 sheets puff pastry, approximately 17–18 ounces (480–500 g) total: Thaw according to the package instructions, but keep refrigerated until needed. The pastry should unfold without cracking while still feeling cool and firm.
1 large egg: This is used for the egg wash, which gives the pastry its golden color and helps the sesame seeds stick.
1 tablespoon water: Whisk with the egg to make an evenly spreadable wash.
1 tablespoon sesame seeds: Sprinkle over the pastry for a finish similar to the image.
All-purpose flour, for rolling: Use just enough to prevent sticking. Too much flour can dry the pastry surface and interfere with sealing.

For the spinach and cheese filling:

10 ounces (280 g) frozen chopped spinach: Thaw completely and squeeze thoroughly dry. This weight refers to the spinach before squeezing.
1 cup (150 g) crumbled feta cheese: Feta provides the main salty, tangy flavor. Crumble larger pieces so the cheese distributes evenly.
½ cup (125 g) ricotta cheese: Ricotta softens the sharpness of the feta and gives the filling a creamy texture. Drain it first if there is visible liquid.
½ cup (55 g) shredded mozzarella cheese: Use low-moisture mozzarella to add a gentle stretch without introducing excess water.
1 tablespoon olive oil: For softening the green onions and garlic.
3 green onions, finely sliced: Include the white and tender green parts for a mild onion flavor.
2 garlic cloves, minced: Finely minced garlic blends into the filling without leaving large, strong-tasting pieces.
1 large egg: This binds the spinach and cheese mixture as it bakes.
1 tablespoon chopped fresh dill, optional: Dill adds a fresh herbal flavor that pairs well with spinach and feta.
¼ teaspoon black pepper: Adds a little warmth to the filling.
A small pinch of ground nutmeg, optional: Use sparingly to complement the spinach.
Salt, only if needed: Taste the mixture before adding the raw egg, since feta varies considerably in saltiness.

Instructions for Spinach and Feta Puff Pastry Squares Recipe

1. Preheat the oven and prepare the tray.

Preheat the oven to 400°F (200°C), or 375°F (190°C) fan. Position a rack in the lower-middle part of the oven so the bottom pastry receives enough heat.

Line a large metal baking sheet with parchment paper. Choose a tray that comfortably holds a 10 × 12-inch pastry rectangle with space around its edges. Let the oven preheat fully before baking; puff pastry needs strong initial heat to rise properly and form distinct, flaky layers.

2. Squeeze the spinach thoroughly.

Place the thawed spinach in a clean kitchen towel or several layers of sturdy cheesecloth. Gather the edges and squeeze firmly over the sink. Reposition the spinach and squeeze again until very little liquid comes out.

Transfer it to a bowl and separate the compacted leaves with a fork. If there are long stems or large clumps, chop them finely. This step is especially important for spinach and feta puff pastry squares because trapped moisture can soften the pastry beneath the filling.

3. Soften the onions and garlic.

Heat the olive oil in a small skillet over medium heat. Add the sliced green onions and cook for 2–3 minutes, stirring occasionally, until softened.

Add the minced garlic and stir for approximately 30 seconds, just until fragrant. Avoid browning the garlic, which can give the filling a bitter taste. Remove the skillet from the heat and transfer the mixture to a small plate. Let it cool before combining it with the cheese and egg.

4. Combine the filling ingredients.

Add the feta, ricotta, and mozzarella to the bowl of spinach. Stir in the cooled onion mixture, dill, black pepper, and nutmeg, if using.

Mix thoroughly so each spoonful contains both spinach and cheese. Taste a small amount now and decide whether it needs salt. Once the seasoning is adjusted, add the egg and mix again. The finished filling should be moist and spreadable but should not release liquid into the bottom of the bowl.

5. Roll the bottom pastry sheet.

Lightly dust your work surface and rolling pin with flour. Unfold one pastry sheet carefully, then roll it into a rectangle approximately 10 × 12 inches (25 × 30 cm).

Use gentle, even pressure rather than repeatedly rolling the same section. Brush away excess flour, then transfer the pastry to the lined baking sheet. If it becomes soft or sticky, refrigerate it briefly before continuing. Cold pastry is easier to handle and holds its shape better.

6. Spread the spinach filling evenly.

Spoon the filling onto the pastry and spread it with the back of a spoon or an offset spatula. Leave a clear ¾-inch (2 cm) border around every edge.

Keep the filling at an even thickness so the center and outer portions cook consistently. Break up any remaining spinach clumps as you work. Avoid piling the filling into a mound in the middle, which can make the top pastry difficult to position and the finished squares harder to slice.

7. Add the top pastry sheet.

Roll the second sheet to the same dimensions as the first. Whisk the egg wash ingredients together, then lightly brush the exposed border of the bottom sheet.

Carefully lay the second sheet over the filling, aligning the corners. Gently smooth it over the surface without pressing out the filling. Press the borders together with your fingertips, then crimp them with a fork. A firm seal helps keep the cheese mixture inside while the pastry expands.

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8. Score the pastry into portions.

Use a sharp knife to mark a three-by-three grid, creating nine portions. Cut through the top pastry layer without cutting through the bottom sheet.

These lines guide slicing after baking and give the finished tray its square pattern. Add a small steam slit in the middle of each portion. Work with light pressure so you do not drag the pastry or force filling through the cuts. Leave the outer crimped border intact.

9. Brush, sprinkle, and chill.

Brush the top with a thin, even layer of egg wash. Avoid pouring it into the score lines or letting it collect around the edges. Sprinkle the sesame seeds evenly over the surface.

If the assembled pastry feels soft, refrigerate the tray for 15–20 minutes. This helps firm the butter layers before baking. Chilling is particularly useful in a warm kitchen or after spending extra time rolling, filling, and sealing the pastry.

10. Bake until deeply golden.

Bake for 30–40 minutes, checking near the earlier end of the range. The spinach and feta puff pastry squares should look well risen, with a deep golden top and lightly browned edges.

Carefully lift a corner with a spatula to inspect the underside. It should be firm and cooked rather than pale and doughy. If the surface browns before the base is ready, cover the top loosely with foil and continue baking until the bottom has crisped.

11. Rest and cut the squares.

Remove the baking sheet from the oven and let the pastry rest for 10 minutes. The filling will settle slightly, making the portions easier to lift without falling apart.

Follow the scored lines with a sharp knife, cutting through the bottom pastry. Use a flat spatula to transfer each square to a plate. Avoid pressing down heavily while cutting, since this can crush the flaky top and push the warm filling out through the sides.

12. Serve while the pastry is crisp.

Serve the spinach and feta puff pastry squares warm, when the outside is crisp and the filling remains soft. For lunch or dinner, pair them with cucumber and tomato salad, dressed greens, or roasted vegetables.

For an appetizer platter, let the pastry cool slightly longer before cutting each square into smaller pieces. The flavor is also pleasant at room temperature, although the pastry is at its crispest soon after baking. Keep additional portions uncovered briefly so trapped steam does not soften their tops.

13. Store and reheat any leftovers.

Refrigerate leftovers within two hours in a covered container and use within 3–4 days. Store them in a single layer where possible to protect the delicate pastry.

To reheat, place the squares on a baking sheet in a 350°F (175°C) oven for approximately 12–18 minutes, or until hot throughout. Cover loosely if the tops begin to darken. An oven restores more crispness than a microwave, which tends to soften the pastry. Reheat only the portions you intend to serve.

https://ketosl.com/slow-cooker-honey-garlic-sesame-chicken-recipe/