Spinach and Cheese Toaster Pastries
I created this recipe for a cooking client I had a few years ago who wanted quick and easy breakfasts for her kids. They are a bit of an indulgence, but are so packed with wholesome ingredients like spinach, feta, and whole grains that I think they are well worth it.
- 1/2 Tbsp. extra virgin olive oil
- 1/2 yellow onion chopped about 1/2 cup
- 1 clove garlic minced
- 10 oz. chopped frozen spinach
- 1/4 cup crumbled feta cheese
- 3/4 tsp. salt divided
- 1/4 tsp. black pepper
- 1/8 tsp. nutmeg
- 2 1/4 cups cups whole wheat flour (I like the white whole wheat from King Arthur Flour) (use wheat/gluten-free, if needed)
- 16 Tbsp. unsalted butter 2 sticks
- 1 egg beaten with a little water
- Heat the oil in a small pot over a medium-high heat. When it is hot, but not smoking, add the onion and sauté until it is translucent, about 5 minutes.
- Add the garlic and stir until it is fragrant, about 30 seconds.
- Add the spinach and stir, breaking up any big chunks. When the spinach is cooked, turn off the heat and add the feta, ¼ teaspoon of the salt, the pepper, and the nutmeg. Stir well, breaking up any big chunks of feta. Set aside.
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a food processor or large bowl, combine the flour and remaining ½ teaspoon of salt. Pulse once or twice or gently stir to combine.
- Chop up the cold butter into small chunks and distribute evenly in the food processor. Run the food processor until the mixture looks like a crumbly meal or use your hands or a pastry cutter to combine the flour and butter.
- Then add 1/3 cup of very cold water into the mixture in a steady stream, mixing as you go either by hand or using the food processor. Watch for the dough to come together into a ball (it is ok if it is not all in one ball. If most of it is together and there are some pieces off the side, just combine with your hands). If it needs some more water, add it 2 or so teaspoons at a time.
- When the dough is ready, turn it out onto a lightly floured counter top or cutting board. Sprinkle some flour on top and, using a rolling pin, roll it out into as even a rectangle as you can, until it is at most ¼-inch thick. Trim the rectangle to make it even, using the trimmings as needed to even out the sides.
- Using a small knife to cut a grid, divide the large rectangle into 16 smaller rectangles. Take eight of those rectangles and lay them out on the baking sheet.
- Put 1 ½ tablespoons of the spinach mixture into the center of each of the eight rectangles. Evenly distribute any leftover spinach mixture.
- Lay the other eight pieces of dough on top of the first ones, seal the sides together with a fork, and poke a few holes in top of each one. Brush the egg wash on top of each of them.
- Bake for 20 - 25 minutes, or until golden brown. Serve warm or refrigerate for up to 3 days, or freeze for up to 3 months.
To Freeze the Toaster Pastries
- Let the toaster pastries cool to room temperature and then place them in a resealable freezer bag (you can also wrap each pastry in aluminum foil to further prevent freezer burn, if desired). To defrost, microwave for 30 seconds or place them in the toaster oven and heat until warmed through.
Do Ahead or Delegate: Make the pastry dough, prepare the filling, or fully prepare and refrigerate or freeze the dish. Scramble Flavor Booster: Add paprika to the filling mixture. Tip: Once you've got these down you can fill them with any filling you like. Some great options include jam, apple sauce, sliced stone fruit, or go savory and add scrambled eggs mixed with vegetables. Nutritional Information Per Serving (% based upon daily values): Calories 357, Total Fat: 26g, 41%; Saturated Fat: 16g, 79%; Cholesterol: 85mg, 28%; Sodium: 301mg, 13%; Total Carbohydrate: 27g, 9%; Dietary Fiber: 5g, 18%; Sugar: 1g; Protein: 7g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!