Carrés feuilletés aux épinards et à la feta : un apéritif simple, croustillant et apprécié de tous

Ingrédients

• 2 sheets puff pastry, thawed but still cold
• 10 oz frozen chopped spinach, thawed and well-drained (squeeze out excess water)
• 1 cup crumbled feta cheese
• 1/2 cup ricotta or cream cheese (softened)
• 1 large egg (for the filling)
• 1 small garlic clove, minced (or 1/2 teaspoon garlic powder)
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt (taste first—feta can be salty)
• Zest of 1/2 lemon (optional but brightens flavors)
• 1 egg, beaten with 1 teaspoon water (for egg wash)
• 1 tablespoon sesame seeds or everything bagel seasoning (optional, for topping)

Préparation

1. 1

   Prep the pastry: Heat oven to 400°F (200°C). Line 2 baking sheets with parchment. Keep pastry chilled until you’re ready to cut.

2. 2

   Make the filling: In a bowl, mix spinach, feta, ricotta (or cream cheese), 1 egg, garlic, red pepper flakes, black pepper, salt, and lemon zest. Stir until evenly combined.

3. 3

   Cut the pastry: On a lightly floured surface, unfold each pastry sheet. Roll gently to smooth seams. Cut each sheet into 9 equal squares (about 3 inches each) for 18 total squares.

4. 4

   Fill: Spoon about 1 tablespoon of filling into the center of each square. Do not overfill.

5. 5

   Shape options: Open-face squares: Score a small border around the edge and keep filling centered.

6. 6

   Folded triangles: Fold corner to corner and crimp edges with a fork to seal.

7. 7

   Brush and top: Transfer to baking sheets. Brush pastry edges with egg wash. Sprinkle sesame seeds if using.

8. 8

   Bake: Bake 15–20 minutes, until puffed and deep golden. Rotate pans halfway for even browning.

9. 9

   Cool slightly: Let rest 5 minutes. The filling sets and the pastry stays crisp.

10. 10

    Serve: Enjoy warm. Great with a simple salad or as part of a brunch board.