Spinach and feta turnovers are perfect for serving as an appetizer, bringing on picnics or enjoying as a light snack! They’re like the cousin of spanakopita and couldn’t be easier to make!
If you like spanakopita, you’ll love these spinach and feta pastries! They have all the same savory spinach and feta filling- but are wrapped in flakey puff pastry rather than phyllo dough.
Puff pastry vs phyllo dough: Puff pastry and phyllo are two types of dough that are used in a variety of pastries. They’re both very light and flakey- the main difference is that puff pastry has a certain richness and butter flavor that phyllo lacks.
Ingredients you’ll need for spinach and feta pastries:
- Puff pastry: Store-bought puff pastry is great! It’s a huge time saver and just requires thawing.
- Spinach: Fresh or frozen will both work. If using fresh, you’ll want to sauté it before adding to the filling.
- Mozzarella: Shredded. It’s the perfect mild, melty cheese.
- Feta: I love feta for its briny, salty flavor!
- Salt: Since the cheeses are already salty, you don’t need a lot- just ½ a teaspoon!
- Parsley and oregano: For flavor. Dried or fresh are both great!
- Chili flakes: Optional but recommend for a little spice.
- Egg: You’ll need 2 eggs. One for binding the spinach filling and one to egg wash the pastries.
- Sesame seeds: Optional for topping the pastries.
These spinach and feta turnovers are easy to make, bake and share! The filling doesn’t require any prior cooking and using store-bought puff pastry is a time saving hack!
How to make the best spinach and feta turnovers:
- Prep the puff pastry: Make sure your puff pastry is thawed before starting. This can be done by setting the puff pastry in the fridge overnight or by leaving it to thaw at room temperature about an hour before beginning the recipe.
- Preheat your oven: Preheat your oven to 350 degrees F and line 2 sheet pans with parchment paper. Set aside.
- Make the filling: In a large mixing bowl, combine spinach (If using frozen, thaw and drain it. If using fresh, sauté and drain it), shredded mozzarella, feta, salt, parsley, oregano, and chili flakes. Whisk up 1 egg and add it to the spinach mixture. Mix to combine.
- Cut and fill the pastries: Unroll both sheets of thawed puff pastry and cut into 9 equal squares (18 total). Divide the filling among the pastry squares. You only need a heaped tbsp of filling per pastry.
- Shaping the turnovers: Working one by one, fold the pastry to meet the opposite corner (this will create a triangle shape) and pinch the edges to seal. Place the turnovers on your baking sheets lined with parchment paper.
- Egg wash and bake: In a small bowl, whisk the remaining egg with a splash of water and use a pastry brush to egg wash the surface of each pastry. Sprinkle with sesame seeds and bake for 25-28 minutes.
TOP TIPS:
- Thaw the frozen puff pastry. This can be done by setting the puff pastry in the fridge overnight or by leaving it to thaw at room temperature about an hour before beginning the recipe.
- Squeeze any excess water out of the spinach. You don’t want any of that extra moisture in the filling and potentially risk have soggy pastries!
- Try to not overfill the pastries! You only need a heaping tablespoon of filling for each turnover. If you overfill them, they won’t remain sealed while baking.
- If you’re having trouble making the edges stick together while filling the turnovers, you can add a little water or egg wash to the edges to act as a glue to seal the edges of the puff pastry together.
- Don’t skip the egg wash! This is what makes the sesame seeds stick to the surface of the pastries. It’s also what makes them a golden-brown exterior while baking.
FAQ:
You can use whichever you prefer. If you’re using frozen, be sure to thaw and squeeze off the excess water before adding it to the filling. If you’re using fresh spinach, you’ll want to sauté it until it’s wilted, then drain the excess liquid.
The egg wash is a necessary step because it’s what makes the sesame seeds stick to the surface of the pastries. It’s also what makes them a golden-brown exterior while baking.
These turnovers are best enjoyed day of- but I recommend storing any leftovers in an airtight container in the fridge.
Looking for other appetizer ideas? Try these out!
- https://dangthatssweet.com/whipped-ricotta-crostini/
- https://dangthatssweet.com/buffalo-chicken-wonton-cups/
- https://dangthatssweet.com/white-queso-dip-mexican-cheese-dip/
- https://dangthatssweet.com/air-fryer-pork-wontons/
- https://dangthatssweet.com/sausage-and-pepper-pastry-cups/
- https://dangthatssweet.com/cheesy-cauliflower-bites/
Spinach And Feta Turnovers
Ingredients
- 1 pound frozen puff pastry sheets thawed
- 2 cups spinach fresh or frozen
- 1/2 cup shredded mozzarella
- 1/2 cup crumbled feta
- 1/2 tsp salt
- 1/2 tsp parsley fresh or dried
- 1/2 tsp oregano fresh or dried
- dash of chili flakes optional
- 2 eggs divided
Instructions
- *Make sure your puff pastry is thawed before starting. This can be done by setting the puff pastry in the fridge overnight or by leaving it to thaw at room temperature about an hour before beginning the recipe.
- Preheat your oven to 350 degrees F and line 2 sheet pans with parchment paper. Set aside.
- Make the filling: In a large mixing bowl, combine spinach (If using frozen, thaw and drain it. If using fresh, sauté and drain it), shredded mozzarella, feta, salt, parsley, oregano, and chili flakes. Whisk up 1 egg and add it to the spinach mixture. Mix to combine.
- Unroll both sheets of thawed puff pastry and cut into 9equal squares (18 total). Divide the filling among the pastry squares. You only need a heaped tbsp of filling per pastry.
- Working one by one, fold the pastry to meet the opposite corner(this will create a triangle shape) and pinch the edges to seal. Place the turnovers on your baking sheets lined with parchment paper.
- In a small bowl, whisk the remaining egg with a splash of water and use a pastry brush to egg wash the surface of each pastry. Sprinkle with sesame seeds and bake for 25-28 minutes.
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