Spinach pastries

I have made these fasting pastries with spinach many times when I wanted something quick and filling. I use frozen puff pastry, so I take it out of the freezer first. While it thaws, I prepare the filling. For the filling, I use fresh spinach that I blanch briefly, along with green onions and garlic. When everything is ready, I assemble the pastries directly on the baking tray, brush them with a little oil, and sprinkle sesame seeds on top. They brown quickly in the oven and can be served hot or cold.

Quick Info

Total time: about 1 hour (including thawing the dough)
Preparation time: 30-35 minutes
Baking time: 20-25 minutes (depends on the oven)
Servings: varies based on the size of the pastries, usually 8-10 pieces
Difficulty: easy
Recipe type: fasting, snack, picnic

Ingredients

- 1 package of puff pastry (thawed, enough to cover a medium baking tray)
- 1 large bunch of fresh spinach (or 2 smaller bunches)
- 2 bunches of green onions
- 2 bunches of green garlic
- 2 tablespoons of oil (plus extra for greasing the tray and pastries)
- Salt
- Pepper
- Sesame seeds for sprinkling

Preparation method

1. Take the puff pastry out of the freezer and let it thaw while you prepare the filling.
2. Wash the spinach well, tearing off the thick stems if necessary. Put a pot of water on to boil, add the spinach, and blanch it for 1-2 minutes until it softens. Drain well and let it cool slightly, then chop the spinach coarsely. It doesn't need to be very finely chopped.
3. Chop the green onions and garlic finely.
4. Heat two tablespoons of oil in a pan or shallow pot. Add the onions and garlic, sautéing them on low heat until softened, without browning. Add the chopped spinach, season with salt and pepper to taste. Stir and keep on the heat for just a few minutes until the liquid reduces. Set aside to cool slightly.
5. Once the dough has thawed, cut it into wide strips (about 5-6 cm). On each strip, place a tablespoon of the spinach mixture, leaving space at the edges to seal. Cut slits in the remaining free dough with a knife.
6. Fold the slitted part over the filling and press the edges with a fork to prevent the filling from leaking during baking.
7. Line the tray with greased parchment paper. Arrange the pastries with space between them.
8. Brush the top of each pastry with a little oil using a silicone brush. Sprinkle sesame seeds on top.
9. Place the tray in the preheated oven at 200°C. Bake for 20-25 minutes or until the pastries are lightly browned.
10. Remove them from the oven and let them cool on a rack or directly on the tray. After cooling, they can be cut more easily and arranged on a platter.

Why I make this recipe often

It’s easy to adapt and prepare in advance. The filling has a fresh taste, and the puff pastry significantly shortens the time. They keep well for a day or two and can be served anywhere without reheating.

Tips and variations

Tips

- Squeeze the spinach well after blanching so the filling isn’t too wet.
- If you want to prevent the pastries from sticking, leave space between them on the tray.
- Pressing the edges with a fork really helps to keep the filling inside.

Substitutions

- If you can't find green onions or garlic, you can use regular onions and garlic, but use less for a milder taste.
- Fresh pie dough can also work, not just frozen puff pastry.

Variations

- You can add herbs if you like: dill or parsley.
- For a different texture, you can add some chopped walnuts, if you’re not fasting too strictly.
- If you’re not fasting, you can add a little hard cheese to the spinach mixture.

Serving ideas

- The pastries are great as a snack on the go or in a lunch box.
- They are also suitable on a platter with appetizers for a festive fasting meal.
- They can be served with plant-based yogurt if you want a refreshing option.

Frequently asked questions

1. Can I use frozen spinach?
Yes, but let it thaw and drain well. Do not blanch it, just mix it with the sautéed ingredients.

2. Do I need to grease the tray if I use parchment paper?
Yes, a little oil helps prevent the pastries from sticking and browns them nicely on the bottom.

3. Can the pastries be frozen after baking?
They can be frozen, but the texture of the dough changes slightly after thawing. It’s best to consume them fresh.

4. Can they be made without sesame seeds?
Yes, the seeds are optional. You can omit them or replace them with poppy seeds.

5. How do I know when the pastries are done?
They are done when they are lightly browned on top and the dough looks baked, not wet.

Nutritional values

Approximately, one pastry has about 170-200 kcal, depending on size. Macros per piece: 20-25 g carbohydrates, 7-8 g fats, 3-4 g proteins. Values may vary depending on the dough used. The pastries are quite filling due to the dough but low in protein.

Storage and reheating

They keep well in the fridge for up to 2 days, in a container with a lid or covered with foil. To reheat, place them in the oven for a few minutes (not in the microwave, as they will soften). I do not recommend keeping them for more than 2 days, as the filling will make the dough soggy. If you want to keep them for later, you can freeze them raw, unbaked, and bake them directly from frozen, extending the baking time by a few minutes.

 Ingredients: spinach 2 bunches of green onions 2 bunches of green garlic 2 tablespoons of oil salt pepper pie dough sesame seeds

 Tags:  spinach pastries vegan pastries fasting recipes spinach with garlic