Savory Spinach Feta Pastries

Discovering these savory spinach and feta pastries felt like unearthing a little Mediterranean treasure in my own kitchen. The blend of flaky pastry with creamy feta and fresh herbs quickly became a comforting favorite I love to share with friends.

I remember the first time unexpected guests arrived just as I was prepping these pastries; the golden, warm treats disappeared faster than I expected, turning the night into an impromptu celebration.

Ingredients

• Puff Pastry: I always reach for thawed store-bought sheets for convenience, and gently flour the surface when rolling out to prevent sticking without drying out the dough.
• Fresh Spinach: I prefer fresh washed and chopped spinach for its vibrant flavor but frozen works fine if thawed and well drained to avoid sogginess.
• Feta Cheese: Crumbled feta brings the perfect salty creaminess, and I stick to quality blocks over pre-crumbled for better texture.
• Onion and Garlic: Finely chopped for even cooking and a subtle aromatic base that blends smoothly into the filling.
• Olive Oil: Extra virgin adds a fruity note that complements the herbs wonderfully.
• Egg: One mixed into filling for binding and another beaten for brushing to achieve that golden shine.
• Dill: Fresh if possible, chopped finely to keep the bright herbal lift distinct with nutmeg rounding out the flavor.
• Salt and Black Pepper: To taste, seasoning carefully to allow the feta's saltiness and herbs to shine without overpowering.

Instructions

Get Everything Ready:

Preheat your oven to a toasty 200°C (400°F) and line your baking sheet with parchment paper to make cleanup a breeze.

Sauté the Base:

Warm olive oil over medium heat, then add the finely chopped onion. Listen for that gentle sizzle and watch as the onions soften and turn translucent, releasing a sweet aroma. Add the minced garlic and stir for another minute until fragrant.

Cook the Spinach:

Toss in the chopped or thawed spinach. Watch it wilt down and turn a deep green, releasing its water. Cook just until heated through to keep its vibrant flavor, then take it off the heat and let it cool a touch so it doesn’t scramble the eggs later.

Mix the Filling:

In a bowl, combine the cooled spinach mixture with crumbled feta, fresh dill, ground nutmeg, one large egg, plus salt and pepper. Stir until everything is evenly combined, creamy, and aromatic.

Prepare the Pastry:

Lightly flour your workspace and roll out the puff pastry if needed. Cut into 8 equal squares or rectangles—perfect little parcels waiting to be filled.

Fill and Fold:

Spoon a generous amount of filling onto each pastry piece. Fold over to create triangles or rectangles and press edges to seal firmly. Use a fork to crimp edges, making sure nothing leaks out while baking.

Brush and Bake:

Place your filled pastries on the baking sheet and brush the tops with beaten egg for that irresistible golden sheen. Slide them into the oven and bake for 20 to 25 minutes until puffed and golden brown.

Cool and Serve:

Once baked, let them cool slightly so the filling sets just right—then enjoy warm or at room temperature with friends.

Bookmark

This dish became more than just a snack one rainy evening when we all gathered around the table, sharing stories and warm bites—it felt like a small celebration of comfort and friendship.

Keeping It Fresh

To keep these pastries tasting their best when making ahead, store unbaked pastries in the fridge covered with plastic wrap and bake within 24 hours. Freshly baked, they’re best enjoyed the same day but reheat nicely wrapped in foil.

Serving Ideas That Clicked

I love pairing these pastries with a dollop of Greek yogurt or tzatziki for a cool, creamy contrast. A light salad sprinkled with lemon juice also adds a refreshing counterpoint to the flaky, rich filling.

A Time This Recipe Saved the Day

One evening when I had very little time and unexpected guests arrived, these pastries turned dinner into a fuss-free hit. Just pop pre-made fillings into puff pastry, bake, and serve—effortless yet impressive.

• Don't forget to let the filling cool before assembling to avoid soggy dough.
• Try swapping dill for parsley or mint for a fresh twist.
• Invest in good quality feta; it makes a serious flavor difference.

Bookmark

Thanks for spending some kitchen time with me! I hope these pastries bring as much joy to your table as they have to mine—happy baking and sharing.

Recipe FAQs

→ Can frozen spinach be used instead of fresh?

Yes, thaw and drain frozen spinach well before mixing to avoid excess moisture in the filling.

→ How do I achieve a golden, flaky crust?

Brush the tops with a beaten egg before baking to enhance color and crispness.

→ What herbs complement spinach and feta in this dish?

Dill is traditional here, but parsley or mint can add different fresh flavor notes.

→ Can these pastries be prepared ahead of time?

Yes, assemble and refrigerate them briefly before baking to maintain freshness and shape.

→ Is there a vegan alternative for the feta and egg?

Vegan feta and plant-based pastry can be used, with flaxseed mixed with water replacing eggs for binding.

→ What is the best way to reheat leftovers?

Reheat in an oven or toaster oven to preserve the crisp pastry texture; avoid microwaving.