I remember staring into my fridge one afternoon, with friends due to arrive in an hour. Panic was starting to set in. I had nothing impressive, nothing that looked like I’d made an effort.
Then, my eyes landed on a box of puff pastry. A lightbulb went off. Puff pastry is basically a superhero in a box, ready to save any last-minute hosting situation.
That day, these Spinach and Feta Puff Pastry Twists were born. They look fancy, taste incredible, and are surprisingly simple to throw together. They’ve been my go-to appetizer ever since.
These twists are flaky, savory, and dangerously addictive. They disappear from the plate almost as fast as you can make them. Let’s get baking.
What You’ll Need
The ingredient list is short and sweet, which is always a bonus. Most of these items are probably already hanging out in your kitchen.
- 1 (17.3-ounce) package of frozen puff pastry, thawed
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- 6 ounces feta cheese, crumbled
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 large egg, beaten with 1 tablespoon of water (for the egg wash)
- Optional: Sesame seeds or everything bagel seasoning for topping
Tools Required For This Recipe
No special gadgets are needed here. Just your standard baking equipment will do the trick.
- Baking sheets
- Parchment paper
- Large mixing bowl
- Rolling pin
- Pizza cutter or sharp knife
- Pastry brush
Pro Tips for Perfect Pastry Twists
I’ve made these dozens of times, and I’ve learned a few things along the way. These tips will help you get them right on the first try.
- Keep It Cold: The secret to flaky puff pastry is keeping it cold. If it gets warm and sticky while you’re working, pop it back in the fridge for 15 minutes to firm up. Cold butter layers create steam in the oven, which makes the pastry puff up.
- Squeeze That Spinach: I can’t stress this enough. Squeeze every last drop of water out of the thawed spinach. Use your hands, a cheesecloth, or a fine-mesh sieve. Water is the enemy of crispy pastry and will make your twists soggy.
- Don’t Overfill: It’s tempting to load up the filling, but less is more here. A thin, even layer ensures the twists cook through and the filling doesn’t ooze out everywhere during baking.
- Seal the Edges: Gently press the edges of the two pastry sheets together before you cut the strips. This helps keep everything contained and makes the twisting process much cleaner.
Substitutions and Variations
Feel free to get creative with the filling! This recipe is very forgiving and easy to adapt.
| Original Ingredient | Substitution Idea | Notes |
|---|---|---|
| Feta Cheese | Goat Cheese or Ricotta | Goat cheese adds tang; ricotta makes it creamier. |
| Spinach | Finely Chopped Kale | Ensure kale is very finely chopped. |
| Garlic Powder | 1-2 Cloves Fresh Garlic, Minced | Adds a more potent garlic flavor. |
You can also add other ingredients to the filling, like chopped sun-dried tomatoes, artichoke hearts, or a pinch of red pepper flakes for some heat.
Make-Ahead Tips
You can assemble the twists ahead of time, which is a lifesaver for party planning.
Prepare the twists right up to the baking step. Place them on the parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, just brush with egg wash and bake as directed, adding a minute or two to the cooking time.
How to Make Spinach and Feta Puff Pastry Twists
Follow these simple steps for a flawless batch of savory twists.
Step 1: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Step 2: In a large bowl, combine the super-dry spinach, crumbled feta, softened cream cheese, garlic powder, onion powder, and black pepper. Mix until everything is well combined.
Step 3: Unfold one sheet of puff pastry onto a lightly floured surface. Gently roll it out just a bit to smooth any creases.
Step 4: Spread the spinach and feta mixture evenly over the pastry sheet, leaving a small 1/4-inch border around the edges.
Step 5: Unfold the second sheet of puff pastry and place it directly on top of the filling. Gently press down to seal the two sheets together.
Step 6: Using a pizza cutter or a sharp knife, cut the layered pastry into 1-inch wide strips. You should get about 10-12 strips.
Step 7: Carefully pick up one strip and twist it from both ends, about 4-5 times. Place the twisted strip onto the prepared baking sheet. Repeat with the remaining strips, placing them about 2 inches apart.
Step 8: In a small bowl, whisk the egg with 1 tablespoon of water. Brush this egg wash lightly over the top of each twist. This gives them a beautiful golden-brown shine.
Step 9: If you’re using them, sprinkle the twists with sesame seeds or everything bagel seasoning.
Step 10: Bake for 15-20 minutes, or until the twists are puffed up and golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving, Swaps, and Nutrition
These twists are fantastic on their own, but pairing them with a dip takes them to the next level.
Meal Pairing and Serving Suggestions
- Dips: Serve with a side of warm marinara sauce, tzatziki, or a simple yogurt-dill dip.
- Appetizer Spread: Add them to a board with olives, cured meats, and other cheeses for a full appetizer experience.
- Soup Companion: They are a wonderful, flaky alternative to crackers alongside a creamy tomato soup.
Dietary Swaps
With a few simple changes, you can adjust this recipe for different dietary needs.
| Diet | Recommended Swap |
|---|---|
| Gluten-Free | Use a certified gluten-free puff pastry brand. |
| Vegan | Use vegan puff pastry, vegan feta, and vegan cream cheese. Brush with olive oil or plant-based milk instead of egg wash. |
Nutritional Information
This is an approximation. Actual values will vary based on specific ingredients used.
Per twist (assuming 12 twists per batch):
- Calories: ~250 kcal
- Fat: ~18g
- Carbohydrates: ~15g
- Protein: ~7g
Tips for Leftovers and Storage
If you happen to have any leftovers (which is rare!), here’s how to store them.
Store the cooled twists in an airtight container in the refrigerator for up to 3 days. They will lose their crispness, but you can bring them back to life.
To reheat, place them on a baking sheet in a 350°F (175°C) oven or in an air fryer for 3-5 minutes until they are warm and crispy again. Avoid the microwave, as it will make them soft and chewy.
Frequently Asked Questions
Q1. Can I use fresh spinach instead of frozen?
Ans: Yes, you can. You’ll need about 1 pound of fresh spinach. Sauté it until it’s fully wilted, let it cool, and then squeeze out all the excess moisture just like you would with frozen spinach.
Q2. My puff pastry didn’t puff up. What went wrong?
Ans: This usually happens for two reasons. Either the pastry got too warm before baking, or your oven wasn’t hot enough. Make sure to work with cold dough and a fully preheated oven.
Q3. Can I freeze the baked twists?
Ans: Yes. Let the baked twists cool completely, then place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 2 months. Reheat directly from frozen in a 375°F oven for 8-10 minutes.
Wrapping Up
There you have it a simple, elegant appetizer that will make you look like a culinary genius. These Spinach and Feta Puff Pastry Twists are proof that you don’t need complicated recipes to create something truly delicious.
They are perfect for parties, holiday gatherings, or just a Tuesday night when you’re craving something special. The combination of flaky pastry and savory, cheesy filling is just impossible to resist.
I hope you give this recipe a try. If you do, please drop a comment below and let me know how they turned out. I love hearing about your kitchen creations!
