Save This dish combines flaky puff pastry with a creamy blend of sautéed spinach, crumbled feta, onion, and garlic. The filling is seasoned with fresh dill, salt, and pepper, then folded into delicate parcels. Brushed with egg yolk and sprinkled with sesame seeds, these pastries bake to a golden crisp. Serve warm as a light lunch, brunch, or appetizer. Optional herbs like parsley or chives can alter the flavor, while a pinch of nutmeg adds warmth. Pairs well with crisp white wine.
The smell of golden puff pastry baking always pulls me back to my tiny first apartment, where I'd attempt spanakopita on Friday nights and inevitably burn the first batch. These spinach and feta parcels became my redemption—easier than folding triangles, just as impressive, and ready in under an hour.
I started making these for last-minute dinner guests when I realized I had thawed puff pastry and not much else. Now they're my go-to when someone calls and says they're dropping by—my kitchen instantly transforms into something resembling a bakery.
Ingredients
- Puff pastry sheet: Thaw completely but keep it chilled—warm pastry shrinks when baked
- Fresh spinach: Frozen works too, but squeeze it thoroughly or the filling turns soggy
- Feta cheese: Go for a block and crumble it yourself—creamier texture, better flavor
- Onion and garlic: Sautéing them first mellows their bite into something sweet and aromatic
- Egg: Binds everything together so the filling doesn't escape during baking
- Fresh dill: Optional, but it adds that bright, grassy note that screams Greek summer
- Egg yolk wash: The secret to that burnished, professional-bakery shine
Instructions
- Get the oven going:
- Preheat to 400°F with a rack in the middle. Line a baking sheet with parchment paper—nothing worse than stuck pastry.
- Sauté the aromatics:
- Heat olive oil in a skillet over medium heat. Cook the onion until soft and translucent, about 3 minutes, then add garlic for just 60 seconds longer.
- Prep the spinach:
- Toss in the spinach and cook until wilted. Transfer to a colander, let it cool slightly, then squeeze out every drop of excess liquid with your hands.
- Mix the filling:
- Combine the cooked spinach mixture with crumbled feta, beaten egg, chopped dill, salt, and pepper. Taste and adjust—feta brings plenty of salt on its own.
- Cut the pastry:
- Unroll the puff pastry and cut into 6 equal rectangles. Work quickly so the dough stays cold.
- Fill and seal:
- Place a generous spoonful of filling on one half of each rectangle, leaving a border. Fold over, press edges with a fork to seal, and transfer to the prepared baking sheet.
- Finish with flair:
- Brush each parcel with beaten egg yolk. Sprinkle with sesame seeds if you want that extra crunch and visual pop.
- Bake until golden:
- Bake for 20–25 minutes until deeply golden and puffed. The smell will tell you when they're done.
Save These disappeared faster than anything else at my sister's baby shower, where I learned that hungry expectant mothers have zero patience for fancy plating. My friend Sarah still texts me every few months asking for the recipe, claiming her husband talks about them randomly on Tuesdays.
Make-Ahead Magic
I've assembled these unbaked and frozen them between layers of parchment paper. Brush with egg wash straight from frozen and add an extra 5 minutes to the baking time.
Serving Suggestions
These work for breakfast, brunch, or as an appetizer with cocktails. I've served them alongside a simple green salad for an impromptu lunch that felt intentional and cared-for.
Flavor Variations
Swap dill for fresh parsley or chives. Add a pinch of nutmeg to the filling—that tiny bit of warmth makes everything taste more sophisticated.
- Try adding chopped sun-dried tomatoes to the filling
- A squeeze of lemon juice right before baking brightens everything
- Mix in some ricotta if you want a milder, creamier filling
Save Whether for a crowd or just yourself, these pastries turn ordinary moments into something worth lingering over.
Recipe FAQs
- → What type of spinach works best for the filling?
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Fresh spinach is ideal for a vibrant flavor, but thawed and well-drained frozen spinach works well too, ensuring excess moisture is removed.
- → Can I substitute feta cheese with another type?
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Yes, soft cheeses such as goat cheese or ricotta can be used for a different creamy texture and flavor profile.
- → How do I ensure the puff pastry stays crisp?
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Make sure the filling is not too wet by squeezing out excess liquid from the spinach, and brush the pastry with egg yolk before baking.
- → What herbs complement the spinach and feta filling?
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Fresh dill is traditional, but parsley or chives are excellent alternatives that add freshness to the filling.
- → Can these puff pastries be prepared ahead of time?
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Yes, you can assemble them beforehand and refrigerate. Bake just before serving for best texture and flavor.
