Feuilletés aux épinards et à la feta façon spanakopita

Ingrédients

• 1 pound baby spinach leaves
• 3 to 4 tablespoons olive oil
• 3 to 4 scallions, thinly sliced
• 3 garlic cloves, grated
• Salt, to taste
• Freshly cracked black pepper, to taste
• 8 ounces (230 g) cream cheese, softened
• 6 ounces (170 g) feta cheese, crumbled
• 1 teaspoon dried dill (optional)
• 1 sheet puff pastry, thawed (15 x 10 inches)
• Egg wash: 1 egg yolk mixed with 2 to 3 tablespoons milk

Préparation

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Heat a large skillet over medium heat. Add the olive oil, scallions, and a pinch of salt. Cook until the scallions soften, about 2 to 3 minutes.

3. 3

   Add the grated garlic and cook for a few seconds until fragrant.

4. 4

   Increase the heat to medium-high and add the spinach in batches, seasoning lightly with salt and pepper as you go. Let the liquid released by the spinach evaporate before adding the next batch. Cook until all the spinach is wilted and the pan is mostly dry.

5. 5

   Remove the skillet from the heat. While the mixture is still warm, stir in the cream cheese until fully incorporated.

6. 6

   Crumble in the feta cheese and mix well. Add the dried dill if using. Taste and adjust seasoning as needed. Allow the filling to cool to room temperature before assembling.

7. 7

   Unroll the puff pastry on a lightly floured surface and cut using one of the options below.

8. 8

   Spoon the spinach filling onto one half of each pastry piece, leaving a small border around the edges. Brush the edges lightly with egg wash, fold over, and press to seal. Crimp with a fork if desired.

9. 9

   Transfer to the prepared baking sheet and brush the tops with egg wash.

10. 10

    Bake for 20–25 minutes, or until puffed and deeply golden. Let cool slightly before serving.

11. 11

    Cutting Options (Choose One)Square Option (No Waste)Cut the 15 x 10-inch puff pastry sheet into 3 rows by 4 rows, creating 12 equal squares, each about 3.3 x 3.75 inches. This is the most efficient option and eliminates pastry scraps.

12. 12

    Round OptionUse a 3½ to 4-inch round cutter to cut circles from the pastry. Place filling in the center of half the circles, brush edges with egg wash, and top with remaining circles. Press to seal and crimp with a fork. This option creates scraps, which should not be re-rolled.