Deluxe Twists with Kalamata Olive & SunDried Tomato Spread

Store-bought puff pastry plus three strong flavors in the middle equals a party snack that looks way more ambitious than it is. A sheet of pastry gets a layer of mashed feta, chopped parsley, and Mediterranean kalamata olive and sun-dried tomato spread, sandwiches with a second pastry strip, then slices into ribbons you twist into spirals.

The egg wash does double duty here. First, it glues the two pastry layers together so the filling stays put. Second, it brushes the tops for that deep glossy-gold finish when they bake.

Ten minutes at 400°F (200°C) and you have twisty, flaky, briny-salty bites that taste like a trip through a Greek deli. Serve warm or at room temperature. They hold beautifully for a cocktail hour.

Chef Tips

• Thaw the puff pastry in the fridge or at room temp just until pliable, NOT soft. Warm pastry smears instead of rolling cleanly.
• Don’t over-pile the filling. A thin, even layer lets the pastry puff properly. Too much and the twists gape open and leak.
• Press the ends of each twist firmly onto the baking sheet before baking. This anchors them so they don’t unravel in the oven.
• Work on a lightly floured surface, not a wet one. Any moisture on the pastry slows the puff.

Variations

• Swap the Mediterranean spread for pesto, tapenade, or a simple smear of grainy mustard.
• Use crumbled goat cheese in place of feta for a milder, creamier bite.
• Add a pinch of red chile flakes to the filling for a gentle kick.