The Feta Parmesan Spinach Puff Pastry is a delicious treat that does not take long to make. As well as the lattice cutter is used to make the pastries look fancy!
Please use the link below to purchase the Lattice cutter I used for the video:
Hi everyone. Thank you for coming to my channel, Tea Time with Megan. Don’t forget to like and subscribe to this channel if you like what we have going on today. So today we are going to make a spinach feta parmesan puff pastry. It’s really good and it’s it’s delicious. Now, one of the things that you’re going to need, well, actually, you don’t really need this, but you’re going to need this nifty nifty thing if you want to make your pastry fancy. This is a lattice cutter. I remember I saw this online and I was like, whoa, what is this and how do I get it? It’s honestly a really cool, nifty little thing. You just go along the pastry and it makes a lattice topping for your puff pastry. Like I said before, you don’t need this. Um, but if you just like to make things a little fancy, uh, this is the tool that you want to use. If this is something you think you would like to have, I have included the link down below as to where you can get this. I got this from Amazon. So, I will include that for those who wish to purchase a lotus cutter. And with that, we will get started. Okay. So, what you’re going to need for this recipe is puff pastry, feta cheese, a clove of garlic, parmesan cheese, and baby spinach. You also need egg if you want to do an egg wash, but that is optional, so you don’t have to do that, but that is just something to do if you’d like. Now, the tools you’ll need is a scale, half a tablespoon, a grater, a flipper, a cutting board, a lattice cutter, a bowl, a cookie sheet, and you’ll need a little brush if you choose to do the egg wash. Okay. So, to get started, you’re going to need one piece of garlic. So, just cut it open. Okay? And then you’re going to want to just dice your garlic. Now, you don’t have to be like too picky about this cuz this is actually going to go into the food processor. So, just to kind of get it up in just to little chunks. That is good. All right. And now we head over to the stove to cook our spinach. Okay, guys. So, you’re going to want to put your heat to about medium or so. And you’re going to want to take your olive oil. Okay. And you’re going to want to put in about half a tablespoon of oil. And make sure you don’t put too much because it will end up making your spinach greasy. Into the pan here. And then you’re going to take a spoon and you just want to stir it around. All right. As you can see, it’s cooking my garlic. I can smell it cooking, which smells lovely. Uh you’re going to want to cook this for about 2 to 3 minutes. You don’t want to overcook your garlic. Uh you don’t want to burn it, but you definitely want to have some cooked garlic. Okay, that looks good. So now you want to grab your spinach and you just want to put it into the pan here. And you’re going to hear some crackling as you put it in. That’s completely normal. Just finish it with just a little bit um some water on it. So don’t worry about that. And then you’re just going to want to stir it around. Want to cook this until your spinach gets nice and welted. It’s smelling very fragrant as I cook it. So, it’s already starting to smell quite good. Okay, I would say that looks good to me. Okay, so after now we’ve cooked our spinach, we want to use the food processor. So you want to take your leav mixture and you just want to pour it in. Okay. And then you want to put your lid on. Make sure it’s nice and tight. And you want to pulse it between seven to eight times. Okay. It’s not as quite mixed up as I would like. So, I’m just going to do it maybe five or six more times. Again, lid on good. Nice and tight. And do it again. That is a good consistency. That is what you want. Okay. So then after you put your spinach through the food processor, you’re going to want to transfer it into a bowl and you’re going to want to put your cheeses as well. Okay. So this is where the part you want to mix everything together. So you have your spinach here. You want to put this into the bowl. Okay. And now you’re going to want to add your cheeses. This is 13 cup Parmesan cheese. So just put that in. Very good. And then we have 3 oz of feta. And I believe that transfers to cups 0.375 [Music] if that’s what you’re using as measurement as well. Um, and I just used a a measuring machine to help me figure out what 3 oz of feta was. I’ve pre-measured my cheeses, but that’s something you’re going to want to do. So, just dump that in as well. Okay. Okay. And now you’re going to want to stir. Okay. And get that nicely nicely mixed. And this takes a little bit of time just to make sure all the cheeses are mixed together with the spinach. Okay, that seems really nicely mixed. Bit of a close up so you guys can see what it looks like. Okay. So then what you’re going to want to do is put this to the side. And now we’re going to work on the pastry. Okay. So what you’re going to need is you’re going to need your cutting board, your lifter, and your little brush for when we put on the egg uh to on our pastries. Okay. So the first thing I’m going to tell you with pastry is it does come frozen. So, I recommend when you do buy it, whenever you’re going to use it, pull it out beforehand. So, before you go to use it, just make sure you pull it out and let it fully defrost because it will make your life a lot easier and the pastry will be more cooperative. So, when you get your pastry out, you’re going to want to flour it. Um, that way it makes it like easier to work with, especially when it’s concerning the lattice car. Um, so just spread that onto your pastry and careful because this is a very delicate Okay. So then you’re going to want to take some flour some and put it onto your pastry. Be very generous with the flour because it makes it so much easier to actually work with the puff pastry. Okay, so this is where our fancy lattice cutter comes into place. All right. So, this little thing right here, it seemed really easy, but it can be actually really frustrating to use, especially when you don’t know how to use it. After a little trial and error, I did figure it out. Uh, but I want to show this to you guys now so you don’t have to go through the same frustration um and trial and error that I went through. I’m going to show you how to do this. Okay. You’re also going to just want to lightly flour your lattice cutter because it makes it not stick as much. And then what you’re going to want to do, this is a really important step. What you’re going to want to do is you want to go about maybe half a centimeter in into the middle. Hold on to the pastry with your hands and put pressure and just go along the pastry. What you’re going to want to do is you’re going to want to kind of pull it so it makes that lattice separate. If you can see it happening. And you’re going to want to kind of go in with your fingers as well [Music] cuz it does cut it, but it doesn’t fully cut it. Um, so you just have to be very careful and again separate. So you just have to separate it. Um, so it does work. You just have to be kind of patient with it a little bit. This is just another section here I’m going to work on quickly. Okay. So we have that. Okay, so now we have that and now you’re going to grab your other pastry cuz it comes with two sheets usually in a packet. Flour that one as well. Okay, so now you’re going to want to put that spinach mixture and put it like in the middle. And then you can just take your hands and even it out a little bit. All right, flatten it down a little bit, too. We don’t want it to be a big You don’t want it to be like a log. You kind of want it to be flat, but not too flat. So, now what you want to do is you want to take your lattice topping that we made, and you just want to put it over that spinach creation that we made. And you just want to put it over the spinach. Then, all right. And then you want to take your knife and you just want to cut off the edges. And then with the excess lattice, I actually like to just kind of put it on top just to kind of give it an extra little effect there. And then just cut off the edges. The more you make obviously the more pastry you’ll use. So, because this is a smaller amount, I didn’t actually use that much pastry, but if you just double the recipe, you can you can get more. All right. And then, so just cut these. Okay. So, you have four here. Okay. So, you’re going to want to grab your cookie sheet and your little flipper. I know that’s not the proper word for that, but that’s what I use. Okay. And then you’re just going to want to carefully take it off the cutting board and place it onto your cookie sheet. Now, you don’t need any kind of non-stick or anything like that. And then you’re going to want to put this in the oven for 18 minutes. All right. Once you pull them out of the oven, you want to let them cool for at least 5 to 10 minutes before transferring them onto a plate. And there you have it, your spinach feta parmesan puff pastry. They’re pretty easy to make and such a crowd-pleaser. So, if you like today’s episode, don’t forget to like and subscribe to my channel, Tea Time with Megan, because there’s going to be a lot more fun videos coming up. So, until then, bye for now.
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