Save to Pinterest This golden, flaky pastry features a flavorful mix of sautéed onion, garlic, red bell pepper, spinach, and crumbled feta and cheddar cheeses. The filling is seasoned with oregano, salt, and pepper, folded into puff pastry sheets, and brushed with egg wash before baking to a crisp, golden finish. Ready in under an hour, these parcels serve as a delicious vegetarian snack or light meal.
Optional additions include cooked chicken or ham, and the spinach can be substituted with kale or Swiss chard for variety. Serve warm with a fresh salad or tangy chutney for a satisfying bite.
Discovering this savory pastry was like stumbling upon a little golden treasure in the kitchen. I remember the first time I baked it, the whole house filled with the warm scent of melting cheese and roasted vegetables.
I still recall an evening when unexpected friends stopped by and this pastry saved the moment – golden, crisp, and warm right out of the oven, the perfect company to good conversation.
Ingredients
- Ready-rolled puff pastry: I love this store-bought option because it saves time but still bakes wonderfully flaky—just remember to keep it chilled until ready to use.
- Egg, beaten: Brushing this on top gives the pastry a beautiful golden sheen.
- Olive oil: Adds a fruity richness to the sautéed veggies.
- Onion: Finely chopped to melt into the filling and bring sweetness.
- Garlic: Minced for a gentle punch without overpowering.
- Red bell pepper: Diced small to blend in and add vibrant color and sweetness.
- Baby spinach: Chopped and wilted to pack in freshness without sogginess.
- Feta cheese: Crumbled for a salty tang that balances the veggies.
- Cheddar cheese: Grated to melt smoothly and lend creaminess.
- Dried oregano: A little herbal note to tie all flavors together.
- Salt & black pepper: Basic but essential for seasoning balance.
Instructions
- Get Everything Ready:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper so the pastries come off easily.
- Sauté the Veggies:
- Warm olive oil in a skillet over medium heat. Add chopped onion and cook until translucent and fragrant, about 3-4 minutes. Then toss in garlic and red bell pepper, letting them soften and mingle for another 2-3 minutes. Lastly, stir in the chopped spinach until just wilted, its color deepening and texture softening. Let the mixture cool slightly to avoid soggy pastry.
- Mix the Filling:
- In a bowl, combine your cooked veggies with crumbled feta, grated cheddar, oregano, salt, and pepper. Each stir releases a melody of aromas ready to be wrapped inside pastry.
- Prepare the Pastry:
- Roll out the puff pastry gently on a lightly floured surface (if needed) and slice into six equal rectangles. This part is satisfying—the smooth dough awaiting its tasty cargo.
- Fill and Fold:
- Spoon a generous portion of filling onto half of each rectangle, keeping a border for sealing. Fold the pastry over to encase the filling and press edges firmly with a fork to lock in all the deliciousness.
- Bake and Finish:
- Place the parcels on the lined baking sheet and brush their tops with beaten egg, ensuring a shiny, golden finish. Slide them into the oven to bake for 18-22 minutes until puffed and beautifully browned. Let them cool just a bit before serving to enjoy that perfect flaky crunch.
Save to Pinterest The first time this pastry appeared at a family gathering, it wasn't just about food but about bringing everyone together around the table with smiles and happy plates.
Keeping It Fresh
If you're making these ahead of time, you can assemble and freeze the unbaked pastries on a parchment-lined tray, then transfer to a zip-top bag. Bake straight from frozen with a few extra minutes in the oven for a last-minute treat that tastes freshly made.
When You're Missing Something
Don't worry if you don't have cheddar or feta; swapping in goat cheese or mozzarella works wonderfully and brings its own texture and flavor twist to the filling.
Serving Ideas That Clicked
These pastries pair wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or alongside a homemade tomato chutney for a tangy contrast.
- Remember to warn your guests these are best enjoyed fresh out of the oven for peak flakiness
- One more tip: a sprinkle of fresh herbs like parsley or oregano on top brightens the flavor right before serving
- And don't forget a good cup of tea or your favorite glass of wine to complete the experience
Save to Pinterest Thanks for spending time with me in the kitchen—here's to many more golden moments shared over simple, tasty food.
Recipe FAQs
- → How do I prevent the pastry from becoming soggy?
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Make sure to cook the vegetables well to reduce moisture before filling the pastry. Using an egg wash and baking at a high temperature helps achieve a crisp crust.
- → Can I prepare the filling in advance?
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Yes, the vegetable and cheese mixture can be made ahead and refrigerated. Bring it to room temperature before assembling to avoid soggy pastry.
- → What baking temperature is best for puff pastry?
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Bake at 200°C (400°F) to ensure the pastry rises well and turns golden brown without overcooking the filling.
- → What variations can I make to the filling?
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You can add cooked chicken or ham for non-vegetarian options, or swap spinach with kale or Swiss chard for different flavors.
- → How should I store leftover pastry parcels?
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Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in the oven to maintain crispness.
