Spinach and Feta Puff Pastry
This spinach and feta puff pastry is super easy to make! It bakes up deliciously golden with a savory mix of spinach and feta cheese topped with an oven-fried egg.
Servings: 8 servings
Ingredients
- 1 sheet puff pastry thawed
- ½ tablespoon olive oil
- 8 ounces baby spinach
- 2 garlic cloves minced
- salt and freshly ground black pepper to taste
- ½ cup crumbled feta cheese
- 2 eggs
- plain yogurt for serving (optional)
Instructions
- Prep. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- Par-bake the puff pastry. Using a rolling pin, lightly roll out the puff pastry to approximately 11x11. Cut in half. Then, transfer both halves to the previously lined baking sheet. Bake for 8 minutes.
- In the meantime, prepare the filling. Heat olive oil in a large nonstick skillet; add spinach and garlic, season with salt and pepper, and cook for 2 minutes or until the spinach is wilted. Stir frequently.
- Add feta cheese. Stir in the crumbled feta and continue to cook for 30 seconds. Remove from heat and set aside.
- Assemble. Take the puff pastry out of the oven. Using a fork or a spoon, deflate the center of the puff pastry, leaving a 1 ½-inch puffed-up border on all sides. Divide up the filling and add it to the center of both pastries.
- Add an egg. Make a well in the center of the filling and crack an egg inside of the well.
- Bake. Bake for 10 to 12 minutes, or until the puff pastry is a nice golden brown. Remove from the oven and let the pastry rest for about 3 minutes.
- Slice and serve. Garnish with a bit of crumbled feta. Cut each pastry into 4 wedges, and optionally serve it with a side of plain yogurt, sour cream, etc.
Nutrition
Calories: 225kcal | Carbohydrates: 16g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 49mg | Sodium: 221mg | Potassium: 201mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2758IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 2mg
