Have you ever had one of those days? The kind where guests announce they’re “just dropping by” in an hour, and your snack cabinet is looking depressingly empty.
I had one of those last week. A quick panic-scan of the fridge revealed a lonely block of feta cheese, a bag of spinach, and a box of puff pastry I’d forgotten about. That’s when the magic happened.
What started as a desperate attempt to look like a competent host turned into one of my all-time favorite appetizers. These savory spinach and feta stuffed pastries are ridiculously easy, but they look and taste incredibly impressive.
They are flaky, buttery, and filled with a creamy, savory mix of spinach and feta. Trust me, nobody will ever guess you whipped them up in under an hour.
What You’ll Need
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces frozen chopped spinach, thawed
- 6 ounces feta cheese, crumbled
- 2 ounces cream cheese, softened
- 1 large egg, beaten
- 1/2 teaspoon dried dill (or 1 tablespoon fresh)
- Salt and black pepper to taste
- 1 sheet (about 10×15 inches) frozen puff pastry, thawed
Tools Required
- Large skillet
- Mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Pizza cutter or sharp knife
- Pastry brush
Step-by-Step Instructions
Step 1: Prep the Filling
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until you can smell it.
Step 2: Squeeze the Spinach
This is the most important step! Place your thawed spinach in a clean kitchen towel or cheesecloth and squeeze out as much liquid as you possibly can. Seriously, squeeze it until your hands hurt. Dry spinach is the key to a crispy pastry.
Step 3: Combine Ingredients
In a medium bowl, combine the super-dry spinach, the cooked onion and garlic mixture, crumbled feta, and softened cream cheese. Mix it all together until it’s well combined.
Step 4: Season and Bind
Taste the mixture before adding the egg. Feta can be very salty, so you might not need much extra salt. Add your black pepper and dill. Now, take out about one tablespoon of the beaten egg and set it aside for the egg wash. Mix the rest of the beaten egg into the spinach filling.
Step 5: Assemble the Pastries
Preheat your oven to 400°F (200°C). Gently unfold your thawed puff pastry sheet onto a lightly floured surface. You can roll it slightly to even it out. Cut the sheet into squares or rectangles—I usually get about 9-12 squares from one sheet.
Step 6: Fill and Fold
Spoon about a tablespoon of the filling onto one half of each pastry square, leaving a small border around the edges. Fold the other half of the pastry over the filling to create a triangle or a rectangle. Press the edges firmly with a fork to seal them shut.
Step 7: Brush and Bake
Place the filled pastries on a baking sheet lined with parchment paper. Brush the tops with that small amount of beaten egg you saved earlier. This gives them a beautiful, golden-brown shine. Cut a small slit in the top of each pastry to allow steam to escape.
Step 8: Get Golden
Bake for 15-20 minutes, or until the pastries are puffed up and a deep golden brown. Let them cool for a few minutes before serving, as the filling will be very hot.
Pro Tips
After making these countless times, I’ve learned a few things that make a huge difference.
- Keep Your Pastry Cold: Work quickly with your puff pastry. If it gets warm, the butter layers melt together, and you won’t get that amazing puffy, flaky texture. If it feels sticky or soft, pop it back in the fridge for 10 minutes.
- The Spinach Squeeze: I know I mentioned it before, but it’s worth repeating. Water is the enemy of puff pastry. Any moisture left in the spinach will turn to steam and make the inside of your pastry soggy. Squeeze, and then squeeze again.
- Don’t Overfill: It’s tempting to pack these with as much filling as possible, but resist the urge. Overfilling will cause the pastries to burst open in the oven, leaving you with a bit of a mess. A tablespoon is usually perfect.
- Seal the Deal: Using a fork to crimp the edges isn’t just for looks. It creates a tight seal that keeps all that delicious filling from leaking out during baking.
Substitutions and Variations
This recipe is a great starting point. Feel free to get creative with it!
- Cheese Swap: Not a feta fan? Try crumbled goat cheese, ricotta (make sure it’s well-drained), or even a sharp white cheddar.
- Add Some Crunch: Toasted pine nuts or chopped walnuts add a wonderful texture and nutty flavor to the filling.
- Herb Variations: Fresh mint, parsley, or a pinch of nutmeg can completely change the flavor profile.
- Make it Meaty: For a non-vegetarian version, add some cooked, crumbled bacon or finely chopped prosciutto to the filling mixture.
Make-Ahead Tips
Planning for a party? You can easily prep these ahead of time.
The spinach and feta filling can be made up to 2 days in advance. Just store it in an airtight container in the refrigerator.
You can also assemble the pastries completely, place them on a baking sheet, cover with plastic wrap, and refrigerate for up to 4 hours before you’re ready to bake. Just brush with egg wash right before they go in the oven.
| Meal Pairing Suggestions | Great For |
|---|---|
| A simple green salad with a lemon vinaigrette. | Light Lunch |
| A bowl of creamy tomato soup. | Cozy Dinner |
| Alongside some olives and a glass of white wine. | Party Appetizer |
| Nutrition & Diet Swaps | Details |
|---|---|
| Approx. Nutrition | 150-200 calories per pastry. |
| Gluten-Free | Use your favorite brand of gluten-free puff pastry. |
| Lower Fat | Use reduced-fat feta and cream cheese. |
Leftovers and Storage
If you somehow have leftovers, they store quite well. Let them cool completely, then place them in an airtight container in the refrigerator for up to 3 days.
To reheat, skip the microwave. It will make them soft. The best way is to pop them in a 350°F (175°C) oven or an air fryer for 5-7 minutes until they are heated through and crispy again.
Frequently Asked Questions
Q1. My pastries were soggy on the bottom. Why?
Ans: This is almost always because the spinach had too much water in it. You have to be ruthless when squeezing out the liquid. Another cause could be not using parchment paper, which helps crisp up the bottom.
Q2. Can I use fresh spinach instead of frozen?
Ans: Absolutely. You’ll need a lot more, about 1 pound of fresh spinach to get the same amount. You’ll have to cook it down first, let it cool, and then squeeze it just as you would with frozen spinach.
Q3. Can I freeze these spinach puffs?
Ans: Yes! You can freeze them either baked or unbaked. For unbaked, assemble them on a baking sheet and “flash freeze” them for an hour. Then, transfer them to a freezer bag. You can bake them straight from frozen, just add about 10 minutes to the baking time. For baked, let them cool completely before freezing.
Wrapping Up
And there you have it. A simple, elegant appetizer that works for just about any occasion. It’s my go-to recipe for a reason, and I hope it becomes one of yours too.
Give these a try the next time you need to bring something to a party or just want a delicious snack. They are truly a lifesaver.
If you make them, I’d love to hear how they turned out! Drop a comment below with your experience or any questions you might have.
