Can I make Spanakopita Puff Pastry Twists ahead of time?

Yes! You can prepare the twists up to the point of baking and store them in the refrigerator for up to 24 hours. Simply brush them with egg wash before baking and cook as usual. If you’re making them in bulk, they can also be frozen before baking and then baked directly from the freezer when needed.

Can I use fresh spinach instead of frozen?

Absolutely! Fresh spinach can be used in place of frozen spinach. Just make sure to sauté it first to remove any excess moisture before adding it to the filling. This will help prevent soggy pastry.

How do I ensure the puff pastry is crispy?

To achieve the best crispy texture, make sure your puff pastry is cold when you handle it. Cold pastry puffs better and creates a flaky texture. Additionally, brushing the twists with a beaten egg before baking will give them a golden, crispy finish.

Can I make Spanakopita Puff Pastry Twists gluten-free?

Yes, you can make gluten-free Spanakopita Puff Pastry Twists by using gluten-free puff pastry. Many stores offer gluten-free versions of puff pastry, which work well in this recipe. Just be sure to check the packaging to confirm it’s suitable for your needs.

Spanakopita Puff Pastry Twists – Easy & Delicious Recipe

Name: Spanakopita Puff Pastry Twists
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 ready-rolled puff pastry sheets, 320g each; 1 egg, beaten; 450g frozen spinach, thawed; 2 spring onions, finely chopped; 1 tsp Bart garlic paste; 2 tsp Bart dill; 1 tbsp Bart parsley; 200g crumbled feta; 1 lemon, zested; Generous pinch salt and pepper

Description

Spanakopita Puff Pastry Twists are a delicious Greek-inspired snack with flaky, buttery pastry wrapped around a creamy spinach and feta filling. These twists are perfect for appetizers, snacks, or light meals, providing a blend of textures and savory flavors that everyone will love.

Ingredients

Scale

2 ready-rolled puff pastry sheets, 320g each
1 egg, beaten
450g frozen spinach, thawed
2 spring onions, finely chopped
1 tsp Bart garlic paste
2 tsp Bart dill
1 tbsp Bart parsley
200g crumbled feta
1 lemon, zested
Generous pinch salt and pepper

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Instructions

Place the spinach in a clean tea towel and ring dry to remove all the liquid. Roughly chop.
In a large bowl, combine spinach, spring onions, garlic paste, dill, parsley, feta, lemon zest, salt, and pepper. Mix well.
Roll out the pastry sheets and slice them in half widthways. Spread the spinach and feta mixture over two of them and top with the remaining two sheets.
Slice each sheet into six strips. Twist each strip twice and arrange them on a lined baking tray, leaving at least 1 inch between each twist.
Brush each twist with egg wash and bake for 25 minutes at 200°C (400°F), or until golden and crispy.

Notes

Ensure the spinach is thoroughly dried before mixing with the other ingredients to avoid soggy pastry.
You can prepare the twists in advance and refrigerate them for up to 24 hours before baking.
If using fresh spinach, sauté it first to remove excess moisture.
Store leftover twists in an airtight container for up to two days and reheat in the oven for best results.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack, Appetizer
Method: Baking
Cuisine: Greek

Nutrition

Serving Size: 1 twist
Calories: 250
Sugar: 2g
Sodium: 400mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 7g
Cholesterol: 35mg