When you need an impressive appetizer that you can \u201ccasually 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. Don’t worry if your tarte looks a little wonky going into the oven: Once it emerges, we guarantee that everyone will want to take a picture, even if it means waiting a few more minutes to start tearing off those cheesy, buttery twists. And that mini circle that’s leftover in the middle? Consider that a chef’s treat.<\/p>\n
6\u20138 servings<\/p>\n
1<\/p>\n
2<\/p>\n
2<\/p>\n
2<\/p>\n
2\u00bd<\/p>\n
2<\/p>\n
1<\/p>\n
1<\/p>\n
\u00bc<\/p>\n
1<\/p>\n
Ideally, you\u2019ve defrosted your 1 17.3-oz. package frozen puff pastry<\/strong> for at least 8 hours in the fridge. But if you haven\u2019t, take the 2 rolled-up sheets out of the box and place on a parchment-lined baking sheet. Don\u2019t unfold yet or they\u2019ll crack. Set a timer for 10 minutes, flipping rolled-up sheets halfway through. If, after 10 minutes, they\u2019re pliable enough, unfold, separate with a sheet of parchment, and chill. If not, wait another 5 minutes. Puff pastry goes from stiff to flabby and sticky in a matter of minutes, so you want to be careful.<\/p>\n Cut one slit in 2 10-oz. packages frozen spinach<\/strong>. Place both packages on a large, microwave-safe plate, then microwave until thawed, 8\u201310 minutes. (If you remembered to thaw your spinach in the fridge, you can skip the microwaving step.) Open packages carefully and drain in a fine-mesh sieve. Set aside until cool enough to handle.<\/p>\n While spinach cools, finely chop 2 scallions<\/strong> and transfer to a medium bowl. Finely chop 2 Tbsp. dill<\/strong> and add to bowl. Crumble 2\u00bd oz. Greek feta in brine<\/strong> into small pieces (no bigger than dried chickpeas) and add to bowl. Grate in 2 garlic cloves<\/strong> and zest of 1 lemon<\/strong>. Season with 1 tsp. kosher salt<\/strong> and \u00bc tsp. black pepper<\/strong>.<\/p>\n Transfer spinach to a dish towel and squeeze over the sink\u2014you want to get rid of excess moisture that’ll make your pastry soggy. You\u2019ll be surprised by how little spinach is left, but that\u2019s okay. Chop and add to bowl with scallion mixture.<\/p>\n Stir to combine, making sure to break up any spinach clumps. (You should have 2\u00bd cups spinach mixture, in case you\u2019re measuring.)<\/p>\n Time to assemble! Find a round object that\u2019s 10\u201312″ in diameter (the larger, the better). We used the lid of a large Dutch oven, which is 11″. Place one of the pastry sheets, still on parchment, on a work surface or large cutting board. Dust lightly with flour<\/strong>, both over and under. Roll it out, rotating parchment 90\u00b0 (so you\u2019re rolling in all directions) and dusting with flour if pastry sticks, until it\u2019s at least 1\u20132″ larger than your round object.<\/p>\n Place round object over pastry, press to indent, then use a sharp knife to trace the circle. Set aside the excess pastry (save it for now; if your pastry tears, you can use a scrap to patch it up!). Transfer pastry round, still on parchment, to a baking sheet. Chill while you repeat with the second sheet of pastry.<\/p>\n Crack 1 large egg<\/strong> into a small bowl and beat to combine with a fork. Brush egg wash all along circumference of one pastry round (this will seal the two pieces of pastry together); reserve remaining egg wash for later. Spread spinach mixture over, leaving a \u00bd” border. Place second round of pastry on top (if you\u2019re having trouble moving it, fold it into quarters, then unfold on top of the spinach) and press gently to seal. Using a small cup or shot glass (2″ in diameter), make an indent in the very center. Your pastry might be slightly warm by now. If so, chill 10\u201320 minutes.<\/p>\n Once pastry is cool, transfer the whole set-up, parchment and all, to a work surface. With a chef\u2019s knife, cut pastry into 4 quadrants, stopping when you reach the center circle. Cut each quadrant in half, then in half again, so that you have 16 spokes. Transfer tarte with parchment back to sheet tray. (We\u2019re doing this so that you can make sharp cuts and<\/em> avoid transferring a delicate item.)<\/p>\n Working with one spoke at a time, pull gently away from the center (to extend the length of each piece), then twist to expose the spinach insides. Aim for three or four twists. Nudge them around to distribute evenly. Freeze until cold, 10\u201315 minutes.<\/p>\n Meanwhile, place a rack in middle of oven; preheat to 400\u00b0. Brush tarte all over with reserved egg wash; season with salt and pepper. Bake tarte until risen and well browned all over, 30\u201335 minutes.<\/p>","protected":false},"excerpt":{"rendered":" When you need an impressive appetizer that you can \u201ccasually 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. Don’t worry if your […]<\/p>\n","protected":false},"author":4,"featured_media":7141,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7140","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7140","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=7140"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7140\/revisions"}],"predecessor-version":[{"id":9028,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7140\/revisions\/9028"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/7141"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=7140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=7140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=7140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Step 2<\/h4>\n
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