Savory Spinach Feta Puff (Print Version)

Flaky golden pastry filled with spinach, feta, and herbs, perfect for a savory appetizer or light bite.

# What You Need:

→ Vegetables

01 - 7 oz fresh spinach (or 5.3 oz frozen, thawed and drained)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 5.3 oz feta cheese, crumbled
05 - 1.8 oz cream cheese, softened
06 - 1 large egg (for filling)
07 - 1 large egg, beaten (for egg wash)

→ Herbs & Seasonings

08 - 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
09 - ½ tsp ground black pepper
10 - ¼ tsp ground nutmeg (optional)
11 - Pinch of salt to taste

→ Pastry

12 - 1 sheet puff pastry (approx. 9 to 9.7 oz), thawed if frozen

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Heat a nonstick skillet over medium heat. Add chopped onion and sauté until soft, about 3 minutes. Add minced garlic and spinach; cook until spinach wilts and excess moisture evaporates. Allow mixture to cool slightly.
03 - Combine the cooled spinach mixture with crumbled feta, softened cream cheese, chopped dill, black pepper, nutmeg if using, and salt in a large bowl. Stir in 1 large egg until fully incorporated.
04 - Roll out puff pastry on a lightly floured surface to smooth seams. Cut into six equal squares.
05 - Place approximately 2 heaping tablespoons of filling in the center of each square. Fold the corners over the filling to create a parcel, pinching edges to seal securely. Arrange parcels seam side down on the prepared baking sheet.
06 - Brush each parcel with beaten egg to achieve a glossy, golden finish.
07 - Bake in preheated oven for 20 to 25 minutes, or until the pastries are golden brown and puffed.
08 - Allow parcels to cool for 5 minutes before serving warm or at room temperature.

# Expert Tips:

01 -
  • They look impressive but require almost no skill—just fold and brush with egg.
  • The filling comes together while your oven preheats, so dinner prep is genuinely quick.
  • Warm, room temperature, or even cold the next day, they never disappoint.
  • Puff pastry does the heavy lifting, leaving you free to focus on the flavors that matter.
02 -
  • Spinach releases moisture as it cooks—if you skip the step of cooking it until the pan is nearly dry, your filling will be soggy and your pastry won't crisp up properly.
  • Thaw your puff pastry in the fridge overnight or on the counter for 30 minutes; it's easier to work with and bakes more evenly than cold pastry.
  • Don't skip the egg wash. It's the difference between pale, dull pastry and the kind that looks like it came from a bakery.
03 -
  • If your puff pastry tears, just pinch it back together—small imperfections disappear when it puffs in the oven.
  • Make sure your filling is cool before assembling, or the pastry will start to soften and become harder to fold.
  • These reheat beautifully in a 180°C oven for about 8 minutes if you want to serve them warm again the next day.

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