Spinach & Feta Fatayer Puffs
I once used to be that person who bought puff pastry at the grocery store until I made my own, and that was the beginning of my puff pastry obsession. However, if you still like to buy it by all means do so! it's still good.
The filling for this Spinach fatayer puff was inspired by my cousin. (she tried it with regular pizza dough) And ever since I started making spinach fatayer puffs, it has taken a sweet spot in every member of the family's heart!
Ingredients:
2 puff pastry sheets or 1 puff pastry recipe (below)
5 cups baby spinach
1 cup yellow onion, diced
1 tsp sumac
1 tbsp lemon juice
1/4 tsp black pepper
1 cup feta
1/2 cup mozzarella cheese
1 tbsp cooking oil
Egg wash: 1 egg, 1 tbsp milk, pinch salt
Topping: Black seed and sesame seed (optional)
Directions:
1. In a large pot of or pan, saute onions with cooking oil for a few minutes until softened (not browned)
2. Place spinach on top and saute until it dwells or becomes soft. Spinach changes shape quickly, so if all 5 cups don't fit, you can make it it batches. Just keep mixing the spinach and adding on top.
3. Don't over cook the spinach, just until all the spinach is tender.
4. Remove from heat, add sumac, lemon juice, black pepper and mix well.
5. When the mixture is cooled, add feta cheese and mix well.
PREHEAT OVEN: 400 F
6. Roll out your puff pastry and cut into 4 in x 4 in squares with a pizza cutter and ruler.
7. Place puff pastry into muffin tins, put a little bit of mozzarella cheese on the bottom and top with 1 tbsp of the spinach and feta mixture.
8. Fold the tips of the square of the puff pastry in the muffin tin onto the spinach. It will not cover completely and that's ok.
9. Mix your egg wash together and brush the top of the puff pastry with the egg wash. Top with sesame seed and black seed (optional)
10. Bake for 20 min or until edges are golden brown. Then broil on low for 3 min to brown the top.
11. Allow until to sit in the muffin tin for 10 min. Serve warm.
Sahteen!
The puff pastry recipe I'm sharing is from another blog "An Italian in my kitchen, 10 Minute Puff Pastry". But you can use store bought puff pastry sheets.
PUFF PASTRY:
1 1/4 cup very cold salted butter (262 grams), cut into cubes (get a good quality butter)
1/2 cup very cold water (118 grams)
2 cups all-purpose flour (260 grams)
1/4 tsp salt
1. Add flour and salt to food processor and pulse a few times.
2. Add 3/4 amount of butter cut into cubes and pulse a few times (about 10) until the butter is cut into small chunks.
3. Add the rest of the butter and water into the mixture and pulse a few time (about 10 or until it comes and sticks together in the food processor.
Note: don't over pulse
4. Place puff pastry dough on to a floured clean surface and with your hands form it together into a ball. And knead 3 times.
5. With a rolling pin, roll the dough into a rectangle (about 12 x 18 inch) and fold it like an envelope. 1/3 of the left fold to the middle then 1/3 part of the right fold on top.
6. Place it in a plastic bag and into the fridge for 2 hours or overnight.
7. When ready to use, place it onto a floured surface.
8. Unwrap folds and give it a light roll with a rolling pin.
Note: Do not thaw, use directly from the fridge. When the dough starts to stick, place it again in the fridge or freezer for a few minutes.
