ADVERTISEMENT
Serve hot with a side of yogurt or a fresh salad.
Store leftovers in an airtight container. Reheat in the oven (not microwave) to keep the pastry crispy.
They can be frozen raw and baked straight from the freezer, just add an extra 5–10 minutes to baking time.
Variations:
Cheesy version: Add shredded mozzarella or crumbled feta to the filling.
Spiced version: Mix a pinch of nutmeg or red pepper flakes into the spinach mixture.
Herb boost: Add fresh dill, parsley, or mint for a burst of herbal freshness.
Mini pastries: Make smaller, bite-sized versions for parties and gatherings.
FAQ:
Q: Can I use frozen spinach for the filling?
A: Yes, just thaw it completely and squeeze out all excess water before cooking to avoid soggy pastry.
Q: Can I make the dough ahead of time?
A: Absolutely. You can prepare the dough a day in advance and keep it refrigerated, covered tightly.
Q: How can I make the pastry even crispier?
A: Brush each layer generously with the melted butter and oil mixture, and ensure your oven is fully preheated before baking.
Q: Is it possible to make this pastry vegan?
A: Yes! Replace the butter with plant-based margarine or olive oil, and skip any cheese.
ADVERTISEMENT
