Gluten-free Spinach Goat Feta Puff Pastry
Thank you, Schär
Having to eat gluten-free (and dairy-free for awhile) usually meant bypassing some of the most delicious treats. And sometimes you just really miss those old comfort food classics.
Lately, we have been trying a bunch of Schär gluten-free products and are just blown away.
We found this puff pastry dough at Central Market. They also have the best table crackers and artisan multigrain bread (also at Sprouts). It’s awesome. Brett loves the entertainment crackers (taste so much like Ritz) and they are perfect for dipping into pimento cheese.
I also love that they are made with non-GMO ingredients and often lactose or dairy-free. Yay!
So I was super excited to try a make a traditional spinach and feta (using goat milk feta) puff pastry with the Schär gluten-free puff pastry dough. And they turned out amazing.
Spinach Goat Feta Puff Pastry
So we started with this recipe for spinach puffs from Bon Appetite. It makes six nice sized puffs. Perfect for Meatless Monday, appetizers, or snacks.
We cleaned it up just a little by using mostly organic or non-GMO ingredients (to avoid trace pesticides or glyphosate). To make it you will need:
- frozen chopped organic spinach, thawed
- crumbled goat feta cheese
- shallots (or onion)
- olive oil
- chopped fresh dill (or dried)
- one sheet of frozen puff pastry, thawed
There are two sheets of puff pastry in the box of gluten-free Schär puff pastry dough. I took out one sheet and thawed it in the fridge overnight. And kept the other frozen until we want to make another recipe like these awesome fried puff pastry beignets.
Make the Spinach Filling
To make the spinach filling, you thaw the spinach and press out all the water. I did this by first squeezing out the water through a fine mesh strainer. And then blotted with a paper towel. Add in the chopped shallots, garlic, feta, dill and olive oil. Season to taste with salt and pepper. Then add in an egg.
We rolled out the thawed puff pastry with a rolling pin. And cut it into 6 squares. I had a little extra puff pastry dough that I baked separately and ate with a little honey drizzled on it. So good.
Okay so then we pressed the puff pastry into a muffin tin and filled each with the spinach mixture. Then fold the pastry edges over onto the spinach. And brush the tops with an egg wash.
Then bake for 25 minutes at 400 degrees F. Let rest for about 10 minutes and they should easily pop out of the muffin tin. Thanks goodness for the Schär puff pastry dough! These gluten-free spinach puffs are such an easy, yummy comfort food favorite!
PS – After storing in the fridge, they were great reheated in the microwave, too.
Want More GF Appetizers or MM Recipes?
- Southwestern Egg Rolls
- Fried Goat Mozzarella Sticks
- Ranch Cream Cheese Cucumber Bites
- Fried Artichoke Hearts
- Healthified Spinach Artichoke Dip
- Shishito Peppers with Chipotle Mayo
- Vegan Cheese Spiced Potato Nachos
- Gluten-Free Pepperoni Pizza Bites
- Mini Quiche Lorraine
Gluten-Free Spinach Goat Feta Puff Pastry
A traditional spinach and feta (using goat milk feta) puff pastry made with Schär gluten-free puff pastry dough.
- 1 10-ounce package frozen chopped organic spinach, thawed
- 1/2 cup crumbled goat milk feta
- 1/4 cup minced shallot (about 3 small shallots)
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/4 tsp dried dill
- salt and freshly ground black pepper
- 2 large eggs
- 1 sheet Schär gluten-free puff pastry dough, thawed
Preheat oven to 400 degrees F.
Rinse the thawed spinach in a fine mesh strainer. Then press with your fists to squeeze out as much water a possible. Use a paper towel to remove any excess water. Add spinach, goat milk feta, shallot, garlic, dill, and olive oil to a medium bowl. Mix well and season to taste with salt and pepper. Then add in one of the eggs and mix well. Set aside.
Roll out the puff pastry dough just a bit with a rolling pin. Cut out 6 large squares as even as possible from the dough. If extra set aside for another use or bake it and eat it.
Carefully place each square in a muffin cup. Press down the bottoms into muffin cup. Fill each with the spinach mixture. And fold the corners of the pastry over the spinach feta mixture. Beat the other egg in a small bowl and brush over the tops of the puff pastries.
Bake until they are golden brown, about 25 minutes. Transfer to a cooling rack and let rest an for about 10 minutes. Run a knife around puff edges to loosen from the pan and remove from the tin to serve.