Spinach and Cheese Pastry (No Yeast)

Ingredients

• 2 cups All‑purpose flour (Sifted)
• 3/4 cup Warm water (Around 40°C (lukewarm))
• 2 tablespoons Olive oil (Divided – half for dough, half for resting mixture)
• 3 tablespoons Unsalted butter (Melted and cooled slightly; mixed with oil for resting)
• 2 cups Fresh spinach (Washed, stems removed, roughly chopped)
• 1 cup Feta cheese (Crumled; can mix with a mild mozzarella for stretch)
• 1/2 cup Onion (Finely diced)
• 2 pieces Garlic cloves (Minced)
• 1/2 teaspoon Salt (Adjust to taste)
• 1/4 teaspoon Black pepper (Freshly ground)

Instructions

1. Make the dough

   In a large bowl combine the sifted flour, warm water, 1 Tbsp olive oil, and a pinch of salt. Mix until a soft, slightly sticky dough forms.

   Time: PT5M

2. Rest the dough in oil‑butter mixture

   In a small cup melt the butter and mix with the remaining 1 Tbsp olive oil. Lightly coat the dough with this mixture, cover with a damp cloth, and let rest for 15 minutes. This prevents tearing when stretching.

   Time: PT15M

3. Prepare the filling

   While the dough rests, heat a pan over medium heat, add a drizzle of oil, then sauté the onion until translucent (≈3 minutes). Add garlic and cook 30 seconds. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat, let cool slightly, then mix in the crumbled feta, salt, and pepper.

   Time: PT5M

   Temperature: Medium heat

4. Divide and roll the dough

   Turn the rested dough onto a lightly floured surface. Divide into 4 equal portions. Using a rolling pin, roll each portion into a thin circle (about 12‑inch diameter). The dough should be almost translucent.

   Time: PT5M

5. Assemble the pastries

   Place a generous spoonful of the spinach‑cheese filling in the center of each rolled sheet. Fold the edges over to create a rustic parcel or fold into a half‑moon shape, sealing the edges by pressing with a fork.

   Time: PT3M

6. Bake

   Transfer the assembled pastries onto a parchment‑lined baking sheet. Bake in a pre‑heated oven at 200°C (392°F) for 20 minutes, or until golden brown and fragrant.

   Time: PT20M

   Temperature: 200°C

7. Cool and serve

   Remove from oven, let cool on a wire rack for 5 minutes. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

9 g

Carbohydrates

28 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of All‑purpose flour: Whole‑wheat flour (will be denser)
• Instead of Warm water: Milk for richer dough
• Instead of Olive oil: Vegetable oil
• Instead of Unsalted butter: Margarine
• Instead of Fresh spinach: Frozen chopped spinach (thawed and drained)
• Instead of Feta cheese: Goat cheese, ricotta
• Instead of Onion: Shallots
• Instead of Garlic cloves: Garlic powder (1/4 tsp)
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper

Equipment Needed

• Large mixing bowl
• Wooden spoon or spatula
• Rolling pin
• Pastry brush
• Baking sheet
• Parchment paper (optional)
• Oven
• Sharp knife or pizza cutter
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Resting the dough in the oil‑butter mixture to prevent tearing
• Stretching the dough to a very thin, almost translucent layer
• Baking until golden for flaky texture

Chef Tips from the Video

• Use cold butter in the resting mixture for extra flakiness.
• For extra flavor, add a pinch of nutmeg to the filling.
• If you prefer a crispier top, brush with an egg wash (1 egg beaten with 1 Tbsp water) before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat before serving.

Room temperature: Not recommended beyond 2 hours due to dairy filling.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept covered in the refrigerator; bring to room temperature before rolling.