Table of Contents
- 1) Key Takeaways
- 2) Easy Herzhafter Blätterteig mit Spinat und Feta Recipe
- 3) Ingredients for Herzhafter Blätterteig mit Spinat und Feta
- 4) How to Make Herzhafter Blätterteig mit Spinat und Feta
- 5) Tips for Making Herzhafter Blätterteig mit Spinat und Feta
- 6) Making Herzhafter Blätterteig mit Spinat und Feta Ahead of Time
- 7) Storing Leftover Herzhafter Blätterteig mit Spinat und Feta
- 8) Try these Snacks next!
- 9) Herzhafter Blätterteig mit Spinat und Feta
- 10) Nutrition
1) Key Takeaways
- This recipe uses store-bought puff pastry to keep things easy.
- The spinach and feta filling brings bold, fresh flavor.
- It’s a crowd-pleaser that works warm or cold, perfect for lunch or brunch.
- You can prep it ahead and freeze it for future you.
2) Easy Herzhafter Blätterteig mit Spinat und Feta Recipe
Some recipes feel like little secrets you stumble on by accident. This is one of them. A sheet of puff pastry, a pile of spinach, a crumble of feta—suddenly, you’ve made something that people think took hours. The best part? It didn’t. It’s quick, simple, and endlessly flexible. Want a vegetarian option that still feels hearty? This is your answer.
I first made this blätterteig rezepte herzhaft vegetarisch version during a weeknight dinner rush. I had spinach that needed using and a pastry sheet waiting in the fridge. I tossed in some garlic and onion, sautéed it all down, and stuffed the pastry. What came out of the oven was golden, flaky comfort with a creamy, savory center that smelled like it had been cooked in a little countryside café.
From that first bite, I was hooked. And because it hits the notes of both convenience and flavor, it became a go-to in my kitchen. It plays nice with whatever herbs or bits of leftover cheese you have. Whether you’re cooking for yourself, your partner, or a full table, this is one of those blätterteig rezepte herzhaft that feels just right every single time.
3) Ingredients for Herzhafter Blätterteig mit Spinat und Feta
1 sheet puff pastry: Use fresh or thawed frozen puff pastry for best flakiness and ease. It makes the process quick and gives a lovely golden crust without the work of making your own dough.
200 g fresh spinach: You’ll want to wash and chop the spinach before cooking. It wilts quickly and gives the filling that earthy green note that works so well with salty feta.
150 g feta cheese: Crumble it with your fingers. Its briny sharpness cuts through the richness of the pastry and balances the mild spinach.
1 small onion: Finely diced and sautéed until soft, it adds sweetness and depth. Skip it if you like, but I wouldn’t.
1 clove garlic: Just one. It boosts the flavor without overpowering. Mince it and add it right at the end of the onion sauté so it doesn’t burn.
1 tablespoon olive oil: For sautéing. A little goes a long way here—just enough to get things going in the pan.
1 egg: This is for brushing the top. It gives that beautiful golden finish. Skip it if you’re out, but your pastry might not look as shiny.
Salt and pepper: You’ll add this to taste. Be mindful since feta brings a lot of saltiness on its own.
Pinch of nutmeg: Optional, but just a tiny bit adds warmth and rounds out the spinach. Totally up to you though.
4) How to Make Herzhafter Blätterteig mit Spinat und Feta
Step 1: Preheat your oven to 200°C. That’s about 392°F for us folks using Fahrenheit. Line a baking sheet with parchment paper and set it aside.
Step 2: Heat your olive oil in a pan. Sauté the diced onion until it’s soft and translucent. Toss in the garlic and cook it briefly until fragrant, maybe 30 seconds or so.
Step 3: Add the chopped spinach to the pan. It’ll look like a lot, but trust the process. Cook it down until wilted, which only takes a few minutes. Add a pinch of nutmeg if you’re using it. Season with salt and pepper.
Step 4: Let the spinach mixture cool for about 5 minutes. Stir in the crumbled feta once it’s not piping hot anymore. You don’t want melted feta—just a soft, creamy texture throughout.
Step 5: Roll out the puff pastry on a lightly floured surface. Spoon the spinach and feta mix onto one half, leaving a little space at the edges. Fold the other half over and press down the edges with a fork to seal.
Step 6: Transfer it to your baking sheet. Beat the egg and brush it over the top of the pastry for that glossy finish we all love.
Step 7: Bake in the oven for 20 to 25 minutes. You’re looking for puffed, golden layers. It should smell buttery and toasty.
Step 8: Let it rest for 5 minutes before slicing. It’s easier to cut when it’s had a moment to settle. Then dig in.
5) Tips for Making Herzhafter Blätterteig mit Spinat und Feta
If you’ve ever had puff pastry get soggy, here’s the trick: don’t overfill. It’s tempting, but too much moisture in the filling can make the bottom go limp. That flake? We want to keep it crisp.
Make sure your spinach mix isn’t steaming hot when you put it on the dough. If it’s too warm, it can start to melt the layers before it even hits the oven. A cool filling means better structure and texture.
And lastly, this blätterteig rezepte herzhaft vegetarisch really shines when it’s baked all the way through. If it’s looking golden on top but feels soft underneath, give it a few more minutes on the bottom rack to crisp things up.
6) Making Herzhafter Blätterteig mit Spinat und Feta Ahead of Time
I’ve made this a few hours before guests arrive and popped it in the oven right before serving. It holds up great. You can even assemble the whole thing, wrap it, and keep it chilled for a day in the fridge.
If you’re really ahead of the game, it freezes well too. Assemble, wrap it tightly in cling film and foil, and freeze. When you need it, bake straight from frozen—just add a few extra minutes to the cook time.
This makes it perfect for holiday prep, meal trains, or those days you know your future self won’t want to cook. Having a blätterteig rezepte herzhaft ready to go is a gift you give yourself.
7) Storing Leftover Herzhafter Blätterteig mit Spinat und Feta
Leftovers are a gift. Let the pastry cool, then store slices in an airtight container in the fridge. They’ll keep for up to three days, maybe four if you’re lucky.
Reheat in the oven—not the microwave. The microwave turns that flaky puff into rubber. A few minutes in a 180°C oven brings the crisp back and warms the filling through nicely.
Great for packed lunches, next-day brunch, or stealing a bite straight from the fridge. No judgment. We’ve all done it. And if you’re into blätterteig schnecken vegetarisch, this one’s in the same family—simple, make-ahead friendly, and satisfying cold or warm.
8) Try these Snacks next!
9) Herzhafter Blätterteig mit Spinat und Feta
Blätterteig Rezepte Herzhaft Vegetarisch mit Spinat und Feta
Zutaten
- 1 sheet puff pastry (fresh or thawed)
- 200 g fresh spinach, washed and chopped
- 150 g feta cheese, crumbled
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 egg (for brushing)
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Anleitung
- Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.
- In a pan, heat the olive oil and sauté the onion until translucent. Add the garlic and cook briefly.
- Toss in the spinach and cook until wilted. Season with salt, pepper, and a little nutmeg.
- Let the spinach mixture cool slightly, then stir in the crumbled feta.
- Roll out the puff pastry and spread the filling evenly across one half. Fold the other half over and press the edges together.
- Brush the top with beaten egg for that beautiful golden shine.
- Bake for about 20–25 minutes until puffed and golden brown.
- Let it cool for a few minutes before slicing. Try not to eat it all at once!
10) Nutrition
Serving Size: 1 piece, Calories: 290, Sugar: 2 g, Sodium: 370 mg, Fat: 18 g, Saturated Fat: 7 g, Carbohydrates: 22 g, Fiber: 1.5 g, Protein: 9 g, Cholesterol: 45 mg
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