Flaky, fragrant, and wonderfully juicy at the center, these spinach and feta puff pastries are the kind of quick bake that feels right at home for breakfast, lunch, or an afternoon bite. Ready-made puff pastry, a savory spinach-and-cheese filling, and a simple folding method give you a reliably golden result with a crisp shell and a tender, flavorful interior.
Ingredients
- Puff pastry, yeasted or unyeasted — 500 g (1.1 lb)
- Fresh spinach — 300 g (10.5 oz) (or 200 g (7 oz) thawed and well squeezed)
- Feta cheese — 150 g (5.3 oz)
- Hard cheese (for example, mozzarella, gouda, or sulguni) — 100 g (3.5 oz)
- Garlic — 2 cloves
- Olive oil — 1 tbsp
- Egg — 1 (for brushing)
- Salt — 1/2 tsp (adjust for the saltiness of the feta)
- Black pepper — 1/4 tsp
- Nutmeg — 1/4 tsp (optional)
- Sesame seeds — 1 tbsp (for sprinkling, optional)
Step-by-Step Recipe
- Preheat the oven to 200°C (400°F), using the top-and-bottom heat setting. Line a baking sheet with parchment paper.
- Wash the spinach and pat it dry. Roughly chop large leaves. If using frozen spinach, thaw it completely and squeeze out the excess moisture very thoroughly.
- Heat the olive oil in a skillet over medium heat, add the minced garlic, and cook for 20–30 seconds until fragrant. Add the spinach and cook for 2–3 minutes, just until wilted. Transfer to a sieve or plate and let cool, then squeeze lightly once more.
- In a bowl, combine the cooled spinach, crumbled feta, and grated hard cheese. Season with salt, pepper, and nutmeg, then mix until evenly combined.
- Roll out the pastry on a lightly floured surface to a thickness of 2–3 mm (about 1/8 in). Cut into squares, about 10 x 10 cm (4 x 4 in).
- Place 1 to 1 1/2 tbsp of filling in the center of each square. Fold the square diagonally into a triangle and press the edges firmly with a fork to seal. Make a small slit on top to let steam escape.
- Transfer the pastries to the baking sheet. Beat the egg with a fork and brush the tops. Sprinkle with sesame seeds, if using.
- Bake for 18–22 minutes, until deeply golden and crisp. Transfer to a rack and let cool for 5 minutes — the filling will settle, and the bottom will stay flaky.
Nutritional Value (per 1 pastry out of 8)
| Item | Amount |
|---|---|
| Calories | 270 kcal |
| Protein | 8 g |
| Fat | 18 g |
| Carbohydrates | 20 g |
| Fiber | 2 g |
| Sugars | 1 g |
| Sodium | 520 mg |
Serving and Storage
- Serve warm with yogurt dip, garlic sour cream, or tomato salsa.
- Leftovers keep in the refrigerator for up to 2 days. Reheat for 5–7 minutes in a 180°C (356°F) oven to bring back the crunch.
- Freezing: shape the unbaked pastries, freeze them on a tray, then transfer to a bag. Bake from frozen, adding 5–7 minutes to the bake time.
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Tips and Variations
- Keep the filling dry: spinach must be squeezed well, so the base stays crisp and layered.
- Cheeses: feta can be swapped for bryndza, while the hard cheese can be replaced with sulguni or mozzarella for a more stretchy filling.
- Herbs and spices: add parsley, dill, scallions, a pinch of chili, lemon zest, or cumin for a more aromatic finish.
- Shape: instead of triangles, make parcels or pinwheels — the flavor stays the same, but the look changes.
- Egg-free option: brush with milk or cream for a similarly golden finish.
FAQ
- Can I use frozen spinach? Yes. Use 200 g (7 oz), thaw it completely, and squeeze it very thoroughly — that is the key to a crisp bottom.
- What can I use instead of feta? Bryndza, soft goat cheese, or a mixture of 5–9% cottage cheese with a pinch of salt and lemon juice.
- How do I prevent the filling from leaking out? Don’t overfill the pastries and seal the edges well with a fork; make a small slit on top for steam.
- Can I make these in an air fryer? Yes. Bake at 180–185°C (356–365°F) for 12–16 minutes until golden, depending on your model’s power.
- Can I prepare them ahead? Yes. Shape and chill the pastries for up to 12 hours, or freeze them. Bake straight from cold, adding 3–7 minutes to the baking time.