Spinach & Feta Pasties

Ingredients

• 150 gwilted spinach (boiled until soft, then drained and squeezed dry)
• 100 gDanish feta cheese
• 1 teaspooncoarse black pepper
• 240 ml (1 cup)fresh cream
• 2 tablespoonsbutter
• 1 tablespoonflour
• To taste, if requiredsalt
• Approximately 15ready-cut pastry pieces

Instructions

1. 1

   Heat the butter

   Warm the butter in a non-stick pan.

2. 2

   Cook the flour

   Stir in the flour and cook until it smells fragrant, taking care not to let it brown.

3. 3

   Thicken the cream

   Pour in the fresh cream. Simmer, stirring, until the mixture thickens.

4. 4

   Add the spinach

   Stir in the wilted spinach and continue cooking until the mixture is very thick.

5. 5

   Fold in feta

   Add the feta and mix it in gently.

6. 6

   Cool the filling

   Leave the filling to cool completely.

7. 7

   Fill the pastry

   Spoon the cooled filling into the pastry pieces.

8. 8

   Brush and season

   Brush the pastry with egg wash and sprinkle with dried mixed herbs.

9. 9

   Bake the pasties

   Bake in an oven preheated to 200°C until the pastry just begins to puff. Reduce the oven to 180°C and continue baking until done.

What are spinach and feta pasties?

Pasties are pastry parcels filled with savoury ingredients, traditionally associated with Britain. This version brings together spinach and feta in a creamy filling, enclosed in ready-cut pastry.

The cooked flour and cream create a thick base that helps keep the filling from being too loose. Gentle mixing keeps the feta in pieces rather than blending it completely into the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 11g protein, 50g carbs, 61g fat.

The pastry and flour provide most of the carbohydrates, while the cream, butter, feta and pastry contribute much of the fat. Feta and spinach provide some protein, though the amount per pasty depends greatly on the size and weight of the ready-cut pastry pieces. Serve one alongside a generous portion of salad or vegetables for a more balanced plate.

Get the spinach ready

Dry spinach: after boiling it until soft, drain and squeeze out as much water as possible. Excess moisture can make the filling runny and the pastry soggy.

Wilted spinach: the recipe uses 150 g once the spinach has been cooked and drained, rather than 150 g of raw leaves.

Build a thick filling

Flour first: cook it with the butter until fragrant, but stop before it colours. This gives the cream a base to thicken around.

Reduce gently: simmer the cream with the spinach until very thick, stirring so it does not catch on the pan. Cool the filling fully before using it.

Keep the feta in pieces

Gentle mixing: add the feta after the spinach mixture has thickened and stir lightly. This keeps some distinct salty, tangy pieces in each pasty.

Seasoning: taste before adding salt, as feta can already be quite salty. The black pepper adds a warm, savoury note.

Watch the pastry as it bakes

Two temperatures: start at 200°C and lower the oven to 180°C when the pastry just begins to puff, as directed. The recipe does not give a fixed baking time, so use the pastry's appearance to judge when it is done.

Finish: the pasties should look puffed and baked through. Keep an eye on them after reducing the oven temperature, since ready-cut pastry sizes and thicknesses can vary.

Make them easy to serve

Serve the pasties warm with a crisp green salad or lightly dressed vegetables to balance their rich, creamy filling.

For a more substantial meal, add soup or extra vegetables on the side. Allow the pasties to cool a little before eating, as the filling will be hot.

Recipe notes & tips

• Squeeze the boiled spinach very dry before measuring it for the filling.
• Keep the flour pale while cooking it with the butter.
• Stir the cream mixture regularly as it thickens.
• Cool the filling completely before filling the pastry.
• Taste the filling before adding salt, as the feta may provide enough.
• Use the change in oven temperature and the pastry's appearance as your cues, since no baking time is specified.

Variations

• Add nutmeg: grate a little into the spinach and cream mixture for a gentle warming note.
• Use fresh herbs: stir chopped dill or parsley into the cooled filling.
• Add spring onion: soften finely sliced spring onion in the butter before adding the flour.
• Try another cheese: replace some of the feta with a mild, crumbly cheese.
• Add chilli: mix a pinch of chilli flakes into the filling for a little heat.

Common mistakes to avoid

• Wet spinach: squeeze it thoroughly after boiling so it does not loosen the filling.
• Browned flour: cook only until fragrant, keeping the flour pale.
• Thin filling: continue simmering with the spinach until it is very thick.
• Broken-up feta: fold it in lightly so some pieces remain.
• Warm filling: let it cool completely before putting it into the pastry.
• Guessing the bake time: watch for the pastry to puff, then lower the oven to 180°C and check for doneness.

How to store

Cool the pasties promptly and keep them in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot throughout; the pastry is likely to soften if reheated in a microwave.

Frequently asked questions