Thanksgiving Spinach Pastry Recipe

For me, making savory dishes is learning how to improvise and adapt, how to create and execute. When I cook, I almost never use a recipe because they are quite limiting. With sweets, sure, you need to follow recipes well enough so that you end up with something edible. But with savory dishes, I feel that there is a lot more freedom to add your own twist and still end up with something pretty delicious. This Thanksgiving, I wanted to see if I could make my very own “spinach pastry” without looking at a recipe, and just thinking about what I would need to achieve desired flavors, textures, etc. I ended up very satisfied with the results, and wanted to share this recipe with everyone to a) demonstrate that making food can be very stimulating and b) so you can try it and let me know what you think!

By Armaan Sharma

Tools/Devices: 

⬜ Pastry brush (optional)

⬜ Large baking trays/sheets

Ingredients (feel free to remove or add spices or herbs—this recipe is very generous):

⬜ 8-12oz of cream cheese

⬜ 2 handfuls of spinach*

⬜ 1 handful of fresh dill weed*

⬜ Pinch of salt

⬜ Black pepper

⬜ Paprika*

⬜ Cayenne powder*

⬜ Parsley*

⬜ Thyme*

⬜ Rosemary*

⬜ Minced garlic or garlic powder*

⬜ 1 packet of phyllo dough (make it from scratch at your own risk)

⬜ 1 egg

⬜ 2 teaspoons of olive oil

⬜ Crumbled feta cheese

* unspecific measurement (to your liking)

Notes:

• If you are using fresh spinach, make sure to let it sit in water and then break it apart before adding it to your cream cheese mixture
• Using a pastry brush to spread your egg wash over the uncooked phyllo is recommended
• Be careful with the phyllo—it is VERY delicate

Steps: 

Making the Filling:

1. Mix your spinach into a medium-sized bowl with your softened cream cheese
2. Add your dill and the rest of the spices
3. Mix together and set aside

Assembling:

1. Mix together the egg and olive oil
2. Take a single sheet of phyllo and thoroughly brush it with the egg wash mixture
3. Sprinkle crumbled feta on top
4. Add another sheet on top of the existing sheet
5. Repeat steps 2-4 at least 5 times
6. Scoop your spinach mixture onto the phyllo in a singular line
7. Roll the sheets, wrapping the spinach mixture in the dough and creating something that looks like a burrito
8. Brush the tops of the roll with egg wash
9. Repeat steps 2-8 until you run out of spinach filling

Baking: 

1. Put the rolls on baking trays lined with parchment paper
2. Bake at 425°F for 5 minutes
3. Reduce the temperature to 350°F and bake for an additional 10-15 minutes, or until the pastry is golden brown and the spinach is almost coming out
4. Broil on high for 1-2 minutes before you serve and enjoy!