Save to Pinterest This dish features golden puff pastry parcels filled with a creamy blend of fresh spinach, crumbled feta, sautéed onion, and garlic. The filling is gently seasoned and wrapped in flaky pastry, brushed with egg yolk for a shiny, golden finish. Baked until puffed and crisp, these pastries offer a delightful balance of textures and Mediterranean flavors, great for appetizers or light meals.
Simple to prepare, they combine olive oil-sautéed spinach and aromatic herbs folded into ready-rolled pastry sheets, baked to perfection. Optional sesame seeds add a subtle crunch on top. Serve warm or at room temperature with a crisp white wine to enhance the experience.
The first time I made spinach and feta pastries was actually by accident. I had leftover filling from stuffed shells and a sheet of puff pastry threatening to expire in my freezer. Sometimes the best discoveries happen when you're just trying not to waste food.
I brought a batch to my friend Sarahs book club last winter and watched them disappear in minutes. Someone asked for the recipe and I honestly had to think back through what Id thrown together. Those moments when simple food becomes a gathering point are exactly why I love cooking.
Ingredients
- Ready-rolled puff pastry: Keep it frozen until you need it then thaw in the fridge overnight. Room temperature pastry gets sticky and harder to work with.
- Fresh spinach: The 200g raw amount wilts down dramatically. If you use frozen spinach really squeeze out the liquid or your pastries will get soggy inside.
- Feta cheese: A crumbly Greek feta gives the best texture. Sometimes I mix in a little softer Bulgarian feta for extra creaminess.
- Onion and garlic: Finely chopped is key here. Big pieces of onion wont cook through in the short bake time.
- Egg in the filling: This binds everything together so you dont end up with a loose mess when you bite into the pastry.
- Fresh dill: Optional but worth it. That bright anise flavor cuts through the rich cheese and pastry perfectly.
- Egg yolk wash: This is what gives you that gorgeous golden bakery shine. A little water works too but the color isnt quite as deep.
Instructions
- Preheat and prepare:
- Get your oven to 200°C with a rack in the middle position. Line a baking sheet with parchment paper. I sometimes skip the parchment but it makes cleanup so much easier.
- Cook the aromatics:
- Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion until soft about 3 minutes. Add the minced garlic and cook for just one minute more until fragrant but not browned.
- Wilt the spinach:
- Add fresh spinach to the pan and cook until it collapses into itself. If using frozen spinach just warm it through. Transfer everything to a colander and press out the liquid. This step is worth taking your time with.
- Mix the filling:
- In a bowl combine the drained spinach with the sautéed onion and garlic crumbled feta beaten egg chopped dill and salt and pepper. Mix everything until well combined. Taste and adjust seasoning since feta is already salty.
- Prep the pastry:
- Unroll your puff pastry and cut it into 6 equal rectangles. A pizza wheel works great for this. Keep the pastry cool if it starts to feel limp pop it in the fridge for a few minutes.
- Fill and fold:
- Place a generous spoonful of filling on one half of each rectangle leaving a border around the edges. Fold the pastry over to form parcels and press the edges firmly with a fork to seal. The fork not only seals but makes that pretty patterned edge.
- Add the finishing touch:
- Transfer the pastries to your prepared baking sheet. Brush the tops with beaten egg yolk and sprinkle with sesame seeds if you like that extra crunch and nutty flavor.
- Bake to golden:
- Bake for 20 to 25 minutes until the pastries are puffed and deeply golden. The smell of buttery pastry and savory filling will fill your kitchen. Let them cool for just a few minutes before serving.
Save to Pinterest My daughter now requests these for her birthday dinner every year instead of cake. Some traditions start in the most unexpected ways.
Make Ahead Magic
You can assemble these pastries completely and freeze them unbaked. Just place them on a baking sheet until firm then transfer to a freezer bag. Bake from frozen adding about 5 extra minutes to the cooking time.
Getting Creative
Sometimes I add chopped sun-dried tomatoes to the filling or swap the dill for fresh mint. A pinch of nutmeg in the filling adds this subtle warmth that makes people ask what your secret ingredient is.
Serving Suggestions
These work for brunch with a simple green salad or as appetizers with drinks. The Mediterranean flavors pair perfectly with a crisp Sauvignon Blanc or a light rosé.
- Let pastries cool for at least 5 minutes before serving. The filling holds heat much longer than the pastry shell.
- Room temperature pastries are just as delicious and actually develop more flavor as they sit.
- Reheat leftover pastries in a 180°C oven for 5 minutes to restore the crispness.
Save to Pinterest Theres something deeply satisfying about pulling a tray of golden pastries from the oven. Watch how quickly they disappear and youll understand why this recipe earned a permanent spot in my regular rotation.
Frequently Asked Questions
- → What type of pastry should I use?
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Ready-rolled puff pastry sheets are ideal for this dish, providing a flaky and golden crust.
- → Can I use frozen spinach for the filling?
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Yes, thaw and drain frozen spinach thoroughly to remove excess moisture before mixing with other ingredients.
- → How do I prevent the pastry from getting soggy?
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Ensure the spinach mixture is well drained and slightly cooled before placing it on the pastry to avoid sogginess.
- → Are there flavor variations suggested?
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Try swapping dill for parsley or chives, or add a pinch of nutmeg to bring warmth to the filling.
- → What is the best way to serve these pastries?
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Serve them warm or at room temperature, paired nicely with a crisp white wine like Sauvignon Blanc.
