Are you looking for an impressive but simple to make brunch or lunch idea? Our Ham and Feta Pastry is just a few ingredients and takes less than 15 minutes to prepare. Just be sure to have your puff pastry ready and thawed!
I have used puff pastry (top image) and phyllo pastry (second image) for this recipe, and either are a great option. I might slightly prefer the comfort puff pastry gives – but use what you can find! The most important thing is to use is Grass Fed Heritage Feta, of course 😉
This is delicious, served on its own or with tomato soup!
Ingredients
Puff pastry, thawed and cold or 4 sheets Phyllo Pastry
Donia Farms Grass Fed Feta, crumbled
Dijion mustard
Black forest ham
Frozen chopped spinach, thawed and excess water squeezed out
Pepper, too taste
Garlic powder, too taste
Egg, beaten if using Puff Pastry
Unsalted Butter, if using Phyllo Pastry
Instructions
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Preheat oven to 400 (or as instructed on puff pastry box). If using Phyllo Pastry set oven to 350.
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Using paper towel or a tea towel, squish the liquid from the spinach and set aside.
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If using Phyllo Pastry: Use 4 sheets of pastry. Brush each sheet with butter before layering. Then proceed to the next steps but add the ingredients to the middle rather than one side as instructed below. This is because you will fold the pastry like a letter before baking.
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Roll out the thawed puff pastry. To one half of the puff pastry, spread the Dijon mustard. Next, evenly cover mustard with spinach.
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Top with the slices of black forest ham and sprinkle with the Feta. Season with pepper and garlic powder as desired.
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Fold the puff pastry and use a fork to crimp the edges together. With a sharp knife, cut a few lines across the top to allow venting. Brush pastry with egg and cook for 40 – 45 minutes, or as directed on puff pastry box. Pastry will be a deep golden brown. (Image 2)
If using Phyllo Pastry, fold the shorter sides first to seal in the ends. Then, fold each of the short sides over the filling to create a rectangle. Flip the pasty over and with a knife cut a few lines across the top to allow venting. Brush the pastry with butter and cook for about 20 minutes until it is golden. (Image 1)
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Allow the pastry to cool a few minutes before cutting and serving. Enjoy!
