Mediterranean Spinach Stuffed Pastry
A flaky and savory pastry stuffed with fresh spinach and feta cheese, perfect as a snack, appetizer, or light meal.
Ingredients
Main Ingredients
- 1 package phyllo dough Usually found in the freezer section.
- 2 cups fresh spinach, chopped Can use frozen if well-drained.
- 1 cup feta cheese, crumbled Freshly crumbled works best.
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano Can substitute with Italian seasoning.
- to taste Salt and pepper For seasoning.
For Serving
- to taste Tzatziki or tomato dip For serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté minced garlic for 1 minute until fragrant.
- Add the chopped spinach and cook until wilted.
- In a bowl, mix the spinach with feta, oregano, salt, and pepper to create the filling.
- Lay out phyllo dough and cut it into squares, layering several sheets.
- Place a spoonful of the filling in the center of each square, fold and seal the edges.
- Arrange the filled pastries on a baking sheet and bake for 15-20 minutes or until golden brown.
- Serve warm with tzatziki or a zesty tomato dip.
Notes
For crispy pastries, allow the oven to fully preheat. Cover unused phyllo with a damp towel to prevent drying. Leftovers can be stored in an airtight container for up to 3 days.