Spinach and Feta Pastry

Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper. Let the 1 sheet puff pastry thaw until pliable, about 20 minutes.

Step 2

Heat the 1 tbsp olive oil in a large skillet over medium heat and cook the 1 chopped onion with the 0.25 tsp salt until soft and golden, about 6 minutes.

Step 3

Add the 2 minced garlic cloves and cook, stirring, until fragrant, about 1 minute.

Step 4

Add the 10 oz spinach in handfuls, tossing until each batch wilts before adding more, 3 to 4 minutes total until fully collapsed.

Step 5

Tip the spinach into a sieve and, once cool enough to handle, squeeze out as much water as you can — dry spinach is what keeps the pastry crisp.

Step 6

Mix the squeezed spinach with the 6 oz crumbled feta, 1 of the eggs, and the 0.25 tsp black pepper; add lemon zest or chopped dill if you have them.

Step 7

Lay the pastry on the sheet and score a 1 inch border with a paring knife without cutting through, then dock the center all over with a fork.

Step 8

Beat the remaining egg and brush it over the border, then spread the spinach-feta filling evenly inside the scored line.

Step 9

Bake for 25 to 30 minutes until the pastry is puffed and deep golden brown around the edges.

Step 10

Rest for 10 minutes before slicing so the filling sets — it cuts clean when warm, not hot.