Spinach and Feta Tarte Soleil

When you need an impressive appetizer that you can “casually whip up" for friends (or bring to your friend's cousin's parents' house on Thanksgiving), buy a box of frozen puff pastry. Roll the sheets into rounds, create a pocket of spanakopita-inspired filling, then put your arts and crafts skillz to work.

Yield:
8 appetizer servings
Category:
Appetizers
Cuisine:
Canadian

INGREDIENTS:

  • 1 13 to 17 ounce package frozen puff pastry (2 sheets)
  • 2 10-oz. packages frozen spinach
  • 2 scallions
  • 2 Tablespoons dill
  • 4 ounces Greek Feta in brine (about 1 1/3 cups crumbled) 2 garlic cloves
  • 1 lemon
  • 1 teaspoon kosher salt, maybe more
  • ¼ teaspoon freshly ground black pepper, plus more
  • 1/3 cup All-purpose flour (for rolling)
  • 1 large egg

DIRECTIONS:

  1. Defrost your package of frozen puff pastry for at least 8 hours in the fridge.
  2. Cut a large slit in each of your packages of frozen spinach. Place both packages on a large, microwave-safe plate, then microwave until thawed, 8–10 minutes. Open packages carefully and drain in a fine-mesh sieve. Set aside until cool enough to handle.
  3. While spinach cools, finely chop 2 scallions and transfer to a medium bowl. Finely chop 2 Tbsp. dill and add to bowl. Crumble the Greek feta into small pieces (no bigger than dried chickpeas) and add to bowl. Grate in 2 garlic cloves and zest of 1 lemon. Season with the kosher salt and black pepper.
  4. Transfer spinach to a dish towel and squeeze over the sink—you want to get rid of excess moisture that'll make your pastry soggy. You’ll be surprised by how little spinach is left, but that’s okay. Chop and add to bowl with scallion mixture. Stir to combine, making sure to break up any spinach clumps. (You should have 2½ cups spi

Print