Gluten-Free Spinach and Feta Puff Pastry

Delight your taste buds with this Gluten-Free Spinach and Feta Puff Pastry, a flaky and golden creation filled with a savory mix of sautéed spinach, creamy ricotta, and tangy feta cheese. Perfect for appetizers, brunch, or a light meal, this recipe offers the classic flavors of spinach and feta encased in a delicate gluten-free puff pastry, making it ideal for gluten-sensitive eaters and pastry lovers alike. With aromatic hints of garlic and a touch of nutmeg, each bite is bursting with flavor and texture. Simple to prepare with store-bought or homemade gluten-free puff pastry, these individual hand pies come together in under an hour and bake to perfection. Serve them warm for a crowd-pleasing treat or as part of your next elegant gathering.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 sheet (store-bought or homemade) Gluten-free puff pastry
• 4 cups (packed) Fresh spinach
• 1 cup (crumbled) Feta cheese
• 0.5 cup Ricotta cheese
• 2 cloves (minced) Garlic
• 1 tablespoon Olive oil
• 1 (beaten, for egg wash) Egg
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.125 teaspoon (optional) Nutmeg
• 1 tablespoon (for rolling pastry) Gluten-free flour

Directions

Step 1

If the gluten-free puff pastry is frozen, thaw it in the refrigerator as per the package instructions.

Step 2

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 3

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 4

Add the fresh spinach to the skillet and sauté for 3-4 minutes until wilted. Remove from heat and let it cool slightly.

Step 5

Once cooled, squeeze out any excess moisture from the spinach using your hands or a clean kitchen towel.

Step 6

In a mixing bowl, combine the sautéed spinach, crumbled feta cheese, ricotta cheese, salt, pepper, and nutmeg (if using). Mix well to create the filling.

Step 7

Lightly dust a clean surface and rolling pin with gluten-free flour. Roll out the thawed gluten-free puff pastry sheet slightly to ensure it's even.

Step 8

Cut the puff pastry into 6 equal rectangles.

Step 9

Place a generous spoonful of the spinach and feta mixture onto one half of each rectangle, leaving a small border around the edges.

Step 10

Brush the edges of the puff pastry with the beaten egg to help seal. Fold the other half of the rectangle over the filling, forming a pocket. Press the edges firmly with a fork to seal.

Step 11

Transfer the filled pastries to the prepared baking sheet. Brush the tops of each pastry with the remaining beaten egg for a golden finish.

Step 12

Using a sharp knife, make a small slit or two on the top of each pastry to allow steam to escape during baking.

Step 13

Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and flaky.

Step 14

Remove from the oven and let cool for a few minutes before serving.

Nutrition Facts

Serving size	(524.4g)

Amount per serving	% Daily Value*
Calories	1057.8

Total Fat 78.8g	0%
Saturated Fat 37.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 404.9mg	0%
Sodium 3354.7mg	0%
Total Carbohydrate 46.1g	0%
Dietary Fiber 4.6g	0%
Total Sugars 1.5g
Protein 47.3g	0%

Vitamin D 72IU	0%
Calcium 1405.7mg	0%
Iron 6.9mg	0%
Potassium 344.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 17.5%

Carbs: 17.0%