Spinach and Feta Puff Twists (Print-Friendly Format)

Flaky pastry spirals with creamy spinach and feta. Irresistible as appetizers, brunch bites, or party snacks.

# Ingredients You’ll Need:

→ Pastry

01 - 1 sheet puff pastry, store-bought or homemade

→ Vegetables

02 - 1 cup fresh spinach, chopped; or frozen spinach, thawed and thoroughly drained

→ Cheese

03 - 60 grams feta cheese, crumbled
04 - 60 grams cream cheese, softened

→ Aromatics & Oils

05 - 1 tablespoon olive oil
06 - 1 clove garlic, minced
07 - 0.25 teaspoon dried oregano

→ Seasoning

08 - Salt, to taste
09 - Freshly ground black pepper, to taste

→ Finish

10 - 1 egg, beaten, for egg wash

# How to Make It:

01 - Heat olive oil in a medium pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the spinach and cook until wilted and any moisture is evaporated. For frozen spinach, ensure all liquid is cooked off. Remove from heat and allow mixture to cool completely.
02 - In a mixing bowl, combine the cooled spinach, crumbled feta, softened cream cheese, dried oregano, salt, and pepper. Mix thoroughly until evenly blended.
03 - Unroll the puff pastry sheet onto a lightly floured surface. Spread the spinach and cheese mixture evenly over one half of the sheet, leaving a small border at the edge. Fold the other half over the filling to form a rectangle and gently press to seal.
04 - Using a sharp knife or pizza cutter, cut the filled pastry into strips approximately 2.5 cm wide. Hold each end of a strip and gently twist several times. Place each twist onto a parchment-lined baking tray.
05 - Brush each twist with the beaten egg to ensure a golden, glossy finish. Bake in a preheated oven at 190°C for 15–20 minutes, or until puffed and deep golden brown. Allow to cool slightly before serving.

# Extra Tips:

01 - Keep puff pastry refrigerated until ready to use, and chill briefly if it becomes too soft during assembly.
02 - Ensure all excess moisture is removed from the spinach to prevent sogginess and maintain crispness.
03 - Do not overfill the pastry to achieve tidy, well-shaped twists and avoid filling leakage during baking.
04 - For uniform strips and even baking, use a sharp knife or pizza cutter to slice the pastry.
05 - Brushing with egg wash before baking will give your twists a beautiful sheen and crisp finish.

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