Mediterranean Spinach & Feta Puff Pastry Bake

🥬 Mediterranean Spinach & Feta Puff Pastry Bake

Serves: 6–8
Prep: 20 minutes
Bake: 30–35 minutes

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🧄 Ingredients

Filling

• 12 oz (350 g) fresh spinach, finely chopped
  (or frozen spinach, thawed & squeezed very dry)

• 1 cup feta cheese, crumbled

• ½ cup ricotta or Greek yogurt

• 2 green onions or 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 egg

• 2 tbsp fresh dill or parsley, chopped

• 1 tbsp olive oil

• ½ tsp dried oregano

• Black pepper to taste
  (salt usually not needed because feta is salty)

Pastry

• 2 sheets puff pastry, thawed

• 1 egg, beaten (for egg wash)

• 1–2 tbsp sesame seeds (as seen in the image)

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🔪 Instructions

1. Preheat oven to 375°F (190°C).
   Line a baking tray with parchment paper.

2. Prepare the filling
   In a bowl, mix spinach, feta, ricotta (or yogurt), onion, garlic, egg, olive oil, herbs, oregano, and pepper until well combined.

3. Assemble the pie

   • Place 1 puff pastry sheet on the prepared tray.

   • Spread spinach filling evenly, leaving a ½-inch border.

   • Place the second pastry sheet on top.

   • Seal edges with a fork (as shown in the photo).

4. Score the top
   Lightly cut into squares (do not cut all the way through).

5. Egg wash & seeds
   Brush with beaten egg and sprinkle generously with sesame seeds.

6. Bake
   Bake 30–35 minutes until puffed and deep golden brown.

7. Cool & slice
   Rest 10 minutes, then cut fully into squares and serve.

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🍽 Serving Suggestions

• Serve warm or at room temperature

• Pair with Greek salad or cucumber yogurt dip

• Perfect for breakfast, lunch, or mezze table

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🥗 Mediterranean Tips

• Dill gives authentic Greek flavor

• Ricotta makes the filling creamy without heaviness

• Puff pastry = faster alternative to phyllo

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🔄 Variations

• Add sun-dried tomatoes

• Use kale or Swiss chard

• Make it triangles or rolls

• Add mozzarella for extra stretch