Feta, Chard and Sun-dried Tomato Pastries

These savory bites are simple to make, but have the presence of something fancy (and slaved over in a hot kitchen). The rounds are flakey and buttery, dotted with flecks of garlicky chard, salty cheese and the occasional punctuating-pop of sun-dried tomato. The hardest part is remembering to defrost the puff pastry at room temperature, for at least an hour before baking. Sometimes I defrost the pastry in the fridge — it will keep that way for up to one week — so it’s ready at a moment’s notice for dinner-party-worthy appetizer elegance on any ordinary weeknight. Pair with a bowl of soup or a hearty dinner salad.

(Makes approximately 20 pastries)
Ingredients:

  • One package frozen puff pastry (one approximately 18-by-10 inch rectangle — or two smaller)
  • 2 tablespoons pine nuts
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 packed cups finely chopped greens (such as spinach or chard)
  • 2 tablespoons sun-dried tomatoes, finely chopped
  • 1 tablespoon kalamata olives, finely chopped
  • 1/4 cup feta cheese, crumbled

Method:

  1. Defrost puff pastry according to package directions.
  2. Toast pine nuts in a small, dry skillet over medium-low heat until golden-brown.  Shake the pan frequently to prevent the nuts from burning.  Remove from heat and cool.
  3. Heat oil in a skillet over medium heat. Cook onion and garlic until soft and beginning to brown. Add greens and cook until wilted and tender. Remove from heat and stir in  tomatoes, olives and pine nuts.  Cool briefly, then fold in crumbled feta.
  4. Line two baking sheets with parchment paper. Preheat oven to 400 degrees. Unwrap pastry sheets and lay out on a counter dusted with flour. Roll out slightly with a rolling pin to create an even, smooth surface . Spread greens mixture evenly over pastry. Roll up carefully — like a rug — from the longest side. If you’ve made caramel rolls (or other swirled rolls) the technique is similar. You’ll end up with a long, log-shaped roll the same length as the longest side of the rectangle. If the dough has become gooey, wrap in plastic wrap or waxed paper and refrigerate for 15 minutes to half an hour.
  5. Cut the dough into rounds about 1/2 inch thick. Place each cut-side down on the parchment, allowing enough space between rounds for the pastry to expand as it puffs up. Press down gently on each round to flatten slightly and tidy up any loose ends. Bake until golden, about 20 minutes. Cool slightly before serving.
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