This Spinach Feta Puff Pastry appetizer is flaky, buttery, and packed with flavor. The combination of tender spinach, creamy feta, and crispy golden pastry creates a savory treat that feels fancy but is so easy to make. Perfect as an appetizer, snack, or light meal!
Mediterranean inspired Spinach Feta Puff Pastry is effortlessly delicious and always a crowd-pleaser. The flakiness of the pastry combined with the savory filling makes for such a satisfying bite—crispy on the outside, rich and flavorful inside. They’re so easy to make yet feel gourmet, which makes them one of my go-to snacks for serving at parties, holidays, or any gathering.
Every time I bring these out at a gathering, they’re the first to disappear! They also make a great anytime snack and fit right in on a brunch spread. If you’re looking to serve an assortment of appetizers, try them with my classic cheeseball and crispy air fryer chicken wings.
What you’ll need
- Puff pastry: Buttery, flaky layers that create the perfect crisp shell for the filling.
- Spinach: Adds a fresh, slightly earthy flavor and a pop of vibrant green.
- Cheese: A combination of feta, cream cheese, and mozzarella or parmesan is used to make the ultimate cheesy pastry that is creamy, cheesy, and tangy!
- Onion + Garlic: Brings a warm, aromatic depth to the filling.
- Egg: Brushed over the top before baking for a golden finish.
How to make spinach feta puff pastry
Sauté the onion and garlic: Begin by preheating your oven. Cook the onions in butter until wilted, then add the garlic. Next, add the spinach and season with salt and pepper. Lastly, mix in the cheeses and herbs.
Assemble: Cut your pastry sheets to desired size. I like to do 6 rectangles. You can also roll the filling into pinwheels or cut into small squares. Spoon the filling onto the pastry sheets and top with another sheet of pastry. If you’d like to make this fancy design, simply cut the top pastry with a lattice cutter.
Bake: Transfer the pastries to a baking tray lined with parchment paper. Brush the tops with beaten egg and sprinkle with sesame seeds if desired and bake for about 20-25 minutes or until puffed and golden.
Recipe tips
- Thaw the puff pastry: Be sure to plan ahead and allow time for the puff pastry to thaw.
- Drain excess moisture from the spinach: It’s important to squeeze out as much liquid as possible to avoid a soggy filling.
- Use a sharp knife or pizza cutter: This makes cutting the puff pastry into even squares much easier.
- Seal the edges well: Press the edges of the pastry together to prevent the filling from leaking out while baking.
Frequently asked questions
Can I use fresh spinach instead of frozen?
Yes! Just sauté fresh spinach until wilted, then let it cool and squeeze out any excess moisture before using it in the filling.
Can I make spinach feta puff pastry ahead of time?
Absolutely! You can assemble them ahead and refrigerate for a few hours before baking, or freeze them for longer storage.
How do I freeze them unbaked?
Freeze unbaked puffs on a baking sheet until solid, then transfer to an airtight container or bag. Bake from frozen, adding a few extra minutes to the baking time.
Spinach Feta Puff Pastry
Ingredients
- 10-12 ounces chopped frozen spinach, thawed
- 1 Tablespoon butter
- ½ medium onion
- 4 cloves garlic
- salt and pepper to taste
- 2 Tablespoons chopped parsley or dill
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded mozzarella or parmesan cheese
- 4 oz cream cheese, softened or at room temperature
- 2 sheets puff pastry
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F. Dice the onion and transfer to a pan or skillet along with 1 Tablespoon butter. Cook on medium-high heat for 3-4 minutes. While the onions are cooking, mince the garlic and add them to the pan; saute for a minute then add the chopped spinach. Season with salt and pepper and cook until all the excess juice evaporates.
- Transfer the spinach mixture to a large bowl. Add the chopped herbs and cheeses; gently mix to combine.
- Roll out puff pastry sheets on a floured surface and cut into squares or rectangles (approximately 4×6-inches).
- Spoon the filling onto the rectangles and fold the puff pastry to seal the filling inside. Seal the edges with a fork and cut a few slits in the tops or use a lattice cutter to create a lace design. You can also place the entire filling on one sheet then the other pastry sheet on top and cut into rectangles or small squares.
- Transfer the pastries to a baking tray lined with parchment paper. Brush the tops with beaten egg and sprinkle with sesame seeds if desired.
- Bake for 20-25 minutes, or until the pastries are golden brown.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
*Recipe by Layla Atik // Photography by: Tanya Pilgrim
Storage recommendations
- To store: Keep any leftover spinach feta puff pastries in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing to prevent sogginess.
- To freeze: Arrange the pastries in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 2 months.
- To reheat: Warm in a 350°F oven or air fryer for 5-10 minutes until crispy and heated through. If reheating from frozen, add a few extra minutes to the bake time. Avoid microwaving, as it can make the pastry soft instead of flaky.
I promise you will love these!