Description
Knuspriger Blätterteig umhüllt eine saftige Füllung aus würzigem Spinat, cremigem Feta und feinem Knoblauch. Goldbraun gebacken, duftet der Snack aromatisch und überzeugt mit zartschmelzender, herzhafter Textur.
Ingredients
Scale
- 1 sheet ready-to-bake puff pastry (Blätterteig, blechfertig)
- 220 g spinach (e.g., creamed spinach or thawed frozen spinach)
- Black pepper
- 1 small garlic clove
- 70 g feta cheese
- Salt
Instructions
- Begin by thawing the spinach according to the instructions on its packaging. If you are using frozen spinach, place it in a microwave-safe bowl and heat it in the microwave until completely thawed. Once thawed, if there is excess liquid, carefully drain it off by pressing the spinach through a fine sieve or with the back of a spoon. This step ensures that your puff pastry snacks do not become soggy.
- Peel the small garlic clove and press it using a garlic press or finely mince it with a knife. Add the garlic to the thawed and drained spinach. Stir well to combine. Season the spinach mixture generously with salt and freshly ground black pepper, tasting to ensure the seasoning is to your liking.
- Take the feta cheese and crumble it into small pieces using your fingers or a fork. Set the crumbled feta aside for later use.
- Unroll the sheet of puff pastry and place it on a baking tray lined with parchment paper. Using a sharp knife or a pizza cutter, cut the pastry in half to create two equal rectangles. Fold both sides of each rectangle towards the center. Then, cut the pastry lengthwise two more times to create a total of six equal rectangles or squares. These will form the basis for your spinach-feta pockets.
- Preheat your oven to 200°C (392°F) while you prepare the pastry pockets.
- Spoon equal portions of the spinach-garlic mixture onto the center of each pastry square. Top each mound of spinach with a portion of the crumbled feta cheese, distributing it evenly among the pastries.
- Fold each pastry square over the filling to form a closed pocket or triangle, depending on the shape you prefer. Press the edges of each pocket firmly together using your fingers to seal them well. You can also use the tines of a fork to crimp the edges for extra security and a decorative touch. This will help prevent the filling from leaking out during baking.
- Arrange the filled and sealed puff pastry snacks evenly on the prepared baking tray. Make sure there is some space between each pocket to allow for even baking.
- Place the baking tray in the preheated oven and bake the spinach-feta snacks for 15 to 20 minutes, or until they are puffed up and golden brown. Keep an eye on them in the last few minutes to avoid over-baking.
- Once baked, remove the tray from the oven and allow the snacks to cool for a few minutes before serving. Enjoy them warm, either as a snack, appetizer, or light meal.
Notes
If your spinach mixture seems watery after thawing, be sure to drain it thoroughly before adding it to the pastry. Excess liquid can cause the puff pastry to become soggy. You can brush the tops of the pastry pockets with a little beaten egg for a shiny, golden finish if desired. These snacks are best served warm, but they can also be enjoyed at room temperature.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
