Spinat-Feta-Taschen (spinach and feta pastries)
Filo pastry pockets filled with wilted spinach and feta, the spinach squeezed thoroughly dry after wilting since even a little residual liquid turns the delicate filo soggy from the inside before it has a chance to crisp in the oven. Brushing each layer of filo with melted butter rather than oil is what gives the pastry its shattering, flaky texture instead of a merely crisp one.
Prep35 min
Cook25 min
Servings4
Christoph's spinach and feta pastries, the spinach squeezed thoroughly dry so it doesn't turn the filo soggy from the inside.
Ingredients
Units
Temperature
Servings
Filling
- 500 g fresh spinach rounded
- 100 g onion, finely chopped rounded
- 20 ml olive oil rounded
- 200 g feta cheese, crumbled rounded
- 1 egg rounded
- 2 g grated nutmeg rounded
- to taste freshly ground black pepper rounded
Pastry
- 12 sheets filo pastry rounded
- 100 g butter, melted rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the olive oil in a large pan over medium heat. Sauté the onion for 4 minutes, then add the spinach in batches, wilting it down. Cook until fully wilted, about 4 minutes.
- Drain the wilted spinach and onion in a sieve, pressing firmly to squeeze out as much liquid as possible. Let cool, then chop roughly.
- Combine the squeezed spinach mixture, feta, egg, nutmeg and pepper.
- Preheat the oven to 190°C (fan). Lay one sheet of filo on a work surface and brush with melted butter. Cut into thirds lengthwise to make long strips.
- Place a spoonful of filling at the base of each strip. Fold the corner over to form a triangle, then continue folding the triangle up the length of the strip, as you would fold a flag.
- Repeat with the remaining filo and filling. Arrange the pastries on a baking sheet and brush the tops with more butter.
- Bake for 20 to 25 minutes, until deeply golden brown and crisp.
Notes
- Squeeze the wilted spinach thoroughly dry. Even a little residual liquid seeps into the delicate filo from the inside as it bakes, turning it soggy before it has a chance to crisp; a thorough squeeze is what keeps the pastry properly flaky.
- Brush every layer of filo with melted butter, not oil. Butter is what gives filo its characteristic shattering, flaky texture; oil crisps it but doesn’t produce the same layered effect.
- Work with filo quickly and keep unused sheets covered. Filo dries out and becomes brittle within minutes of exposure to air, making it difficult to fold cleanly.
- They’re best fresh but reheat well in a hot oven for a few minutes to recrisp.
Ingredient substitutions
- Feta can be a firm sheep’s or goat’s cheese.
- Fresh spinach can be frozen, thawed and squeezed very dry, though fresh gives a better flavour.
- A little chopped fresh dill in the filling is a traditional Greek addition.
From Christoph Mayer