Flaky, golden puff pastry filled with a savory spinach–feta mixture—perfect for appetizers, snacks, or a light meal.
⏱ Time
Prep: 15 minutes
Bake: 20–25 minutes
Total: ~40 minutes
🍽 Servings
6–8 pastries
🧾 Ingredients
1 sheet puff pastry (thawed)
2 cups fresh spinach (or 1 cup frozen, thawed & squeezed dry)
¾ cup feta cheese, crumbled
1 small onion, finely chopped
1 clove garlic, minced
1 tbsp olive oil
1 egg (for egg wash)
½ tsp black pepper
¼ tsp salt (adjust—feta is salty)
½ tsp dried oregano or dill
Optional: 2 tbsp cream cheese or ricotta (for extra creaminess)
Optional topping: sesame seeds or black seeds
👩🍳 Instructions
Prepare the filling
Heat olive oil in a pan over medium heat. Sauté onion until soft. Add garlic and cook for 30 seconds.
Add spinach and cook until wilted and moisture evaporates. Remove from heat.
Mix
Let spinach cool slightly, then mix with feta, pepper, salt, oregano, and cream cheese (if using).
Assemble
Preheat oven to 200°C / 400°F.
Roll out puff pastry and cut into squares or rectangles.
Spoon filling into the center, fold, and seal edges with a fork.
Brush & bake
Place pastries on a lined baking tray. Brush with beaten egg and sprinkle seeds if desired.
Bake for 20–25 minutes, until puffed and golden.
Serve
Cool slightly and serve warm with yogurt dip or a fresh salad.
🥗 Nutrition (Approx. per piece)
Calories: ~180
Protein: 6g
Carbs: 14g
Fat: 11g
💡 Pro Tips
Always squeeze spinach dry to avoid soggy pastry
Chill filled pastries for 10 minutes before baking for extra flakiness
Air-fryer option: Bake at 180°C for 12–15 minutes
❓ Q&A
Can I freeze them?
Yes! Freeze unbaked pastries and bake straight from frozen—add 5 extra minutes.
Can I make them vegan?
Use vegan puff pastry and dairy-free feta.
