Imagine sinking your teeth into a crispy, golden puff pastry topped with vibrant spinach, crumbled feta, and juicy cherry tomatoes - a culinary masterpiece that transforms ordinary ingredients into an extraordinary meal. This Spinach Feta Puff Pastry Pizza is not just a recipe; it's a gourmet experience that will transport your taste buds straight to the sun-drenched Mediterranean coastline. Whether you're looking for a quick lunch, an impressive appetizer, or a show-stopping light dinner, this dish promises to deliver maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 sheet puff pastry
- 2 cups fresh spinach
- 1 cup feta cheese, crumbled
- 1/2 cup cherry tomatoes, halved
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Thaw the puff pastry sheet at room temperature for about 10-15 minutes until it becomes pliable but still cool.
- Carefully unfold the puff pastry onto the prepared baking sheet, gently smoothing out any creases.
- Using a fork, lightly score a 1-inch border around the edges of the pastry, creating a raised border that will help contain the toppings.
- Brush the entire pastry surface, including the border, with the beaten egg to ensure a golden, shiny finish.
- Spread the fresh spinach leaves evenly across the pastry, leaving the border uncovered.
- Sprinkle the crumbled feta cheese over the spinach, distributing it evenly.
- Arrange the halved cherry tomatoes cut-side up on top of the spinach and feta.
- Season with salt and freshly ground black pepper to taste.
- Bake in the preheated oven for 18-20 minutes, or until the pastry is puffed and golden brown and the edges are crisp.
- Remove from the oven and let cool for 5 minutes before slicing.
- Cut into squares and serve warm as an appetizer or light meal.
Tips
- Always thaw puff pastry at room temperature, but work quickly to keep it cool and prevent it from becoming too soft.
- Use a fork to create a border and prevent toppings from spilling over during baking.
- Brush the pastry with beaten egg for a professional, glossy golden finish.
- Don't overload the pastry - a light, even distribution of toppings ensures crispy results.
- Let the pastry rest for 5 minutes after baking to allow it to set and make cutting easier.
- For extra flavor, consider adding a drizzle of olive oil or a sprinkle of dried herbs like oregano before serving.
- Serve immediately for the best texture - the pastry is most crisp and delicious when fresh from the oven.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 12g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 65mg
