Savory Spinach Feta Puff

I discovered these pastries by accident one Tuesday when I had a handful of spinach wilting in my crisper and a block of feta that needed rescuing. What started as an improvised lunch became something I made constantly—golden, flaky squares that somehow felt elegant enough for guests but simple enough for a quiet afternoon snack. My kitchen filled with the smell of butter and herbs as they baked, and I realized this was the kind of recipe that made cooking feel less like a chore and more like a small luxury.

I made these for a potluck once and watched them disappear before anything else on the table touched. Someone asked for the recipe with their mouth half full, and I loved that moment—when food stops being just sustenance and becomes something people actually want to talk about. That's when I knew this wasn't just a way to use up wilting greens; it was something worth making intentionally.

Ingredients

• Fresh spinach (200 g) or frozen (150 g): Fresh gives you better texture, but frozen is honestly more forgiving—just squeeze out the moisture or your filling gets watery.
• Feta cheese (150 g), crumbled: The salty anchor of everything. Buy a good block and crumble it yourself; pre-crumbled dries out faster.
• Cream cheese (50 g), softened: This binds everything and adds richness without making the filling heavy.
• Onion (1 small) and garlic (2 cloves): Cook them until soft and golden; they sweeten slightly and lose any harsh bite.
• Eggs (2 large total): One goes into the filling to hold it together; one gets beaten for that glossy, golden wash on top.
• Fresh dill (2 tbsp) or dried (1 tbsp): Fresh is brighter, but dried works perfectly well if that's what you have.
• Black pepper, nutmeg, salt: The nutmeg is optional but transforms the filling—just a pinch adds warmth and depth.
• Puff pastry (1 sheet, 250–275 g): Thawed puff pastry is your shortcut to looking like you spent hours on this.

Instructions

Get your oven and pan ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper. This takes two minutes and saves you from sticking disasters.

Cook the vegetables until they smell sweet:

Heat a skillet over medium heat, add your chopped onion, and let it soften for about 3 minutes until the edges turn golden. Add garlic and cook for another 30 seconds until fragrant, then add spinach and stir constantly until all the moisture disappears—this usually takes 3-5 minutes. You'll know it's ready when the pan is nearly dry and the spinach stops looking wet.

Make the filling:

Let the spinach mixture cool for a minute or two, then transfer to a bowl and fold in the crumbled feta, softened cream cheese, dill, pepper, nutmeg, and salt. Crack in one egg and stir until everything is evenly combined and no streaks of cream cheese remain.

Cut and fill the pastry:

Roll out your puff pastry sheet on a lightly floured surface—you're not trying to make it thinner, just smoothing out any seams. Cut into 6 equal squares using a sharp knife or pastry wheel.

Shape the parcels:

Spoon about 2 heaping tablespoons of filling into the center of each square, then fold all four corners up and over the filling, pinching them together at the top to seal. Place them seam-side down on your prepared baking sheet.

The glossy finish:

Brush each parcel generously with beaten egg using a pastry brush. This is what gives you that beautiful golden color.

Bake until golden:

Bake for 20-25 minutes until the pastry is puffed and deeply golden brown. The top should look crispy and the edges should be caramelized.

Cool slightly before serving:

Give them 5 minutes out of the oven so they set slightly and stop steaming. They're perfect warm but also good at room temperature.

Save Pin

I made these for my partner on a lazy Sunday morning, and we ate them straight from the cooling rack, burning our fingers a little. There was something perfect about that moment—hot pastry, cool feta, the dill making everything taste fresh and bright. That's when I understood why people keep coming back to simple, well-made food.

How to Make These Ahead

Assemble the parcels, brush with egg wash, then cover the baking sheet tightly with plastic wrap and refrigerate for up to 12 hours before baking. You can also freeze them unbaked for up to a month—just add a few extra minutes to the baking time. This is the secret to making them for a crowd without stress; most of the work happens the day before.

Simple Variations to Try

Swap the dill for fresh mint or parsley if that's what you have. A handful of chopped sun-dried tomatoes stirred into the filling adds sweetness and depth. Some people add crumbled cooked bacon or pine nuts for texture. The base recipe is forgiving enough that you can play around without losing what makes these special.

• Try adding a pinch of sumac or lemon zest to the filling for brightness.
• Replace half the feta with ricotta if you want something less salty.
• A small spoon of pesto mixed into the filling adds complexity.

What to Serve Them With

These work as a standalone snack, but they're also perfect alongside a simple green salad dressed with lemon and olive oil. A crisp Sauvignon Blanc or light Pinot Noir pairs beautifully if you're making these for company. Warm or room temperature, they're equally good—I've grabbed cold ones straight from the fridge for lunch more times than I can count.

Save Pin

This recipe became a favorite because it asks so little and gives so much—a few simple ingredients, minimal time, and something that feels both comforting and a little bit special. I hope your kitchen fills with that same buttery, herb-scented warmth.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thawed and thoroughly drained frozen spinach works well, providing similar texture and flavor as fresh spinach in the filling.

→ What type of pastry should I use?

Puff pastry sheets are ideal for a crisp, flaky texture that complements the rich spinach and cheese filling.

→ How can I add more herbs to enhance flavor?

Fresh dill provides a distinctive taste, but you can substitute parsley or mint for a different herbal note.

→ Is there a way to make the parcels more glossy?

Brushing the parcels with beaten egg before baking gives them a shiny, appealing finish.

→ How long should I bake the pastry parcels?

Bake at 200°C (400°F) for 20 to 25 minutes until the pastry is puffed and golden brown.