Olive oil
1/2 cup chopped onion or shallot
1/2 teaspoon (or more) red pepper flakes
About 1 1/2 cups cooked greens (kale, spinach, arugula, collards, chard, etc.)
Splash of vinegar or lemon juice
3/4 cup crumbled feta cheese
Salt and pepper
1 sheet prepared puff pastry, or 8-ounce can seamless crescent dough sheets
In a large skillet, sauté chopped onion in olive oil until fragrant, about 2 minutes. Add pepper flakes and greens. Cook and stir until the greens are wilted. Add salt and pepper to taste.
Remove the skillet from the heat. Add vinegar or lemon juice. Let cool to room temperature, about 15 minutes. Stir in crumbled feta.
Unroll the dough onto a flat surface and spread filling to within half an inch of each edge.
Roll the dough into a spiral, tucking the filling under as you go. Press seam to seal. Chill in the fridge for 15 minutes.
Slice roll into about 20 pieces, and lay them flat on a baking sheet. Bake at 400°F for 15 minutes (puff pastry) or 350°F for 10 to 12 minutes (crescent dough).
Recipe Notes
- The quantity of fresh greens needed to make 1 1/2 cups wilted depends on the greens. You’ll need less for coarser greens like kale, and more for spinach or arugula.
- Got extra vegetables? I've added all kinds of things to the mix: chopped green beans or asparagus, corn, sautéed mushrooms — whatever I find in the fridge. Just make sure to chop it into small enough pieces so it's easy to incorporate into the mix.
- Most puff pastry recipes recommend rolling the dough out onto a floured surface. When I'm making this kind of quick dish, I don't want to deal with the mess. I roll the dough onto parchment paper, often putting it directly on the sheet pan to save even more time.
- You can brush the pastries with an egg wash (one egg, beaten with one tablespoon water) for a crispier, shinier finish.