Spinach Feta Parcels
I forgot to grab a setup shot, so this picks up maybe ten minutes in. They came out doughy, heavy on the feta, and the filling was a touch flat. Notes for the next batch are at the bottom
The filling
Spinach wrung out until it is properly dry, then mixed with feta, garlic, ground nutmeg and pepper. Getting the spinach dry is the whole game: a wet filling steams the pastry from underneath and leaves a raw, grey bottom instead of layers
Onto cold pastry
Puff pastry cut into rectangles, the filling piled onto one half of each. The pastry has to stay cold, thawed but not floppy. If it softens while you work, the tray goes back in the fridge for ten minutes, since cold pastry folds clean where warm pastry tears and smears
Fold and seal
Folded over, the edges pressed down with a fork and the tops brushed with beaten egg
Baked
Into a hot oven for about twenty minutes, until puffed and deep gold
The verdict
Six and a half out of ten from across the table. Too doughy, too much feta, and spinach and feta on their own want more zing. The top half also ballooned into an air bubble, so it did not look as neat as it should. Next time: less cheese, a thinner parcel so it bakes all the way through, and something sharp in the filling to lift it
Recipe
Spinach and feta parcels
| Good Units | Bad Units | Item | Directions |
|---|---|---|---|
| 1 sheet | Puff pastry | Cut into rectangles, keep cold | |
| ~450 g | Spinach | Thaw, squeeze very dry, add to bowl1 | |
| ~150 g | Feta | Cube, add to bowl1 | |
| 2 | Garlic cloves | Mince, add to bowl1 | |
| pinch | Nutmeg | Grate or grind into bowl1 | |
| Black pepper | Add to bowl1 | ||
| bowl1 | Mix, pile onto half of each rectangle | ||
| Pastry | Fold over, crimp the edges with a fork | ||
| 1 | Egg | Beat, brush over the tops | |
| 200 °C | 400 °F | Oven | ~22 min, until deep gold |
Commentary, extra notes
- Dry spinach is everything. A wet filling steams the pastry and leaves a soggy grey base instead of layers. Wring it out in a towel until it stops giving up water
- Keep the pastry cold. Thawed but firm folds cleanly, warm pastry tears. Back to the fridge if it starts to soften
- The cheese here was goat’s-milk feta, tangier and creamier than the sheep’s-milk kind. Go a little lighter on the salt
- Go easier on the cheese than feels right, and add something with punch, chilli, lemon or olives, to the filling. Straight spinach and feta bakes up a bit flat