I was not expecting to make this week’s dish, but I just happened to have all but one of the ingredients on hand. So, one Sunday morning before a get-together with friends, I whipped together spanakopita-like spinach swirls.
And they’re a real Frankenstein’s monster of my previous sheet pan recipes.
I had left over one sheet of puff pastry from the sausage “sandwich” I made earlier this year. I had bought a gigantic block of feta for the chicken meatballs, because it called for the brine too, and had quite a bit leftover. I had the basic idea of what it’d take to make it work from when I actually did make spanakopita. We even just happened to have dill around for some reason, and everything but spinach is a regular pantry item. So, I sought spinach.
While I made this frantically, because as usual I was running late for said get-together, it was super simple and comes together quick. Mine didn’t look as pretty as a similar-ish recipe on the back of the puff pastry box but still tasty.
My only issue is I took the back-of-the-box advice to brush on an egg wash on the dough before baking, which was fine, but it made the swirls stick to the pan, so I wish I had used parchment paper for easy cleanup. Oh, and I probably should’ve strained the spinach a bit. Other than that, simple and delicious.
Here’s what I did:
- 1 (10 oz.) package frozen chopped spinach, thawed
- 1 sheet puff pastry
- ~1 c. crumbled feta (I’d bet a 4 oz. container of crumbled feta would be a fine amount)
- ½ c. Parmesan, shredded
- 2 eggs, divided
- 2-4 cloves garlic, to taste
- Salt and pepper, to taste
- Dill, to taste
- Flour, for rolling pastry dough
Heat oven to 325 degrees. Line a large rimmed sheet pan with parchment paper.
Squeeze out water from handfuls of spinach and place in a large bowl. Add feta, Parmesan, garlic, 1 egg, salt, pepper, and dill to the spinach, and stir well to combine.
Place a small handful of flour on a clean surface, and unroll the puff pastry sheet. Sprinkle with more flour, and then roll out to about 12 inches by 10 inches or so.
Place the spinach mix along the long side of the puff pastry. Roll up like a jelly roll. Cut into about 12 slices.
Place face up on the lined sheet pan.
Mix together the remaining egg with about 1 T. of water. Stir the egg wash on the edges of the puff pastry to coat.
Bake for 12 to 15 minutes until the puff pastry is golden brown, and enjoy!