With each buttery bite, you’ll savour the perfect balance of rich, creamy feta cheese and sautéed spinach. Encased in a golden, flaky puff pastry shell, this snack is an explosion of flavours that will leave you craving more. This crispy and deliciously flaky spinach puff pastry star is the perfect snack food or pull apart appetisers.
TOTAL TIME: 1 hour 15 minutes+ refrigeration/ SERVES 4-6
INGREDIENTS
- 300 g spinach, roughly chopped
- 1 red onion, finely chopped
- 1 tbsp parsley, finely chopped
- 1 tsp dill, finely chopped
- ¾ cup crumbled feta
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- Zest of half a lemon
- 2 puff pastry sheets, thawed 2
- 1 egg, whisked
TO SERVE
- Sweet chilli sauce
METHOD
WILT the spinach and drain. Transfer to a tea towel and squeeze out any excess moisture and transfer to a bowl.
COMBINE spinach, onion, herbs, feta, garlic, lemon juice and zest. Season and mix to combine.
LINE a baking tray with baking paper. Lightly flour a working surface and roll out the pastry sheets big enough to cut out two large circles, approximately 25cm in diameter. Chill both pastry circles for 10-20 minutes.
PREHEAT the oven to 200ºC.
BRUSH some egg wash all along the outside of one pastry round. Spread spinach mixture over, leaving a 2cm border around the edge. Place the second round of pastry on top and press gently to seal. Using a small cup or cookie cutter, make a light indent in the centre of the pastry. Cut the pastry into quarters, stopping when you reach the centre circle. Cut each quadrant in half, then in half again, so that you have 16 spokes. Twist each spoke twice in alternating directions, pinching the end to a point. Chill in the freezer for 15 minutes.
BRUSH egg wash all over the puff pastry star and bake for 30-35 minutes until golden brown.
SERVE with sweet chilli sauce if desired.
FOOD TEAM TIP: Mix up your flavour combination with cheese and peppadew, cream cheese and spinach or even plain cheese.
Crispy spinach puff pastry star
Ingredients
- 300 g spinach, roughly chopped
- 1 red onion, finely chopped
- 1 tbsp parsley, finely chopped
- 1 tsp dill, finely chopped
- ¾ cup crumbled feta
- 2 garlic clove, minced
- 1 tbsp lemon juice
- Zest of half a lemon
- 2 puff pastry sheets, thawed 2
- 1 egg, whisked
- To Serve
- Sweet chilli sauce
Instructions
Wilt the spinach and drain. Transfer to a tea towel and squeeze out any excess moisture and transfer to a bowl.
Combine spinach, onion, herbs, feta, garlic, lemon juice and zest. Season and mix to combine.
Line a baking tray with baking paper. Lightly flour a working surface and roll out the pastry sheets big enough to cut out two large circles, approximately 25cm in diameter. Chill both pastry circles for 10-20 minutes.
Preheat the oven to 200ºC.
Brush some egg wash all along the outside of one pastry round. Spread spinach mixture over, leaving a 2cm border around the edge. Place the second round of pastry on top and press gently to seal. Using a small cup or cookie cutter, make a light indent in the centre of the pastry. Cut the pastry into quarters, stopping when you reach the centre circle. Cut each quadrant in half, then in half again, so that you have 16 spokes. Twist each spoke twice in alternating directions, pinching the end to a point. Chill in the freezer for 15 minutes.
Brush egg wash all over the puff pastry star and bake for 30-35 minutes until golden brown.
Serve with sweet chilli sauce if desired.
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ALSO SEE: Puff pastry chocolate fig stack
RECIPES & STYLING: Jezza-Rae Larsen
Photography: Callen Jefferson
