Savory Spinach Feta Puff

There's something almost magical about the moment puff pastry hits a hot oven—that sudden rise and golden transformation that makes even simple fillings feel elegant. I discovered these spinach and feta parcels on a lazy Sunday afternoon when I had a wedge of feta that needed using and a bag of spinach wilting in the crisper drawer. What started as a practical solution turned into something I now make whenever I want to impress without fussing, or just because the smell of buttery pastry makes everything feel a little more special.

I'll never forget bringing these to a potluck where someone's elaborate casserole barely got touched, but every single parcel disappeared within minutes. A friend asked for the recipe right there, and I remember feeling oddly proud over something I'd almost dismissed as just a quick weeknight solution. That's when I realized the best recipes are often the ones we stumble into, not the ones we plan.

Ingredients

• Fresh spinach (200 g, or 150 g frozen): The backbone of the filling—fresh spinach gives brightness, but frozen works beautifully when drained well to avoid a watery filling.
• Feta cheese (150 g, crumbled): This is where the flavor lives; don't skip it or swap it lightly, as its salty tang is essential.
• Cream cheese (50 g, softened): Acts as a gentle binder and adds richness without overpowering the feta's personality.
• Onion (1 small, finely chopped) and garlic (2 cloves, minced): These aromatics build the base—cooking them first mellows their sharpness.
• Fresh dill (2 tbsp, or 1 tbsp dried): Dill and spinach are natural partners; it adds a subtle anise note that makes the filling taste complete.
• Ground nutmeg (¼ tsp, optional): A whisper of nutmeg deepens spinach flavors in a way that's hard to identify but impossible to miss.
• Puff pastry (1 sheet, thawed): The star of the show—choose quality pastry if you can, as it's what creates those shattering, golden layers.
• Eggs (2 large): One goes into the filling for binding; one beaten becomes the glossy egg wash that turns parcels golden.

Instructions

Prep your space and heat the oven:

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper. This takes just a minute but prevents sticking and uneven browning.

Cook the aromatics and wilt the spinach:

Heat a nonstick skillet over medium heat, add chopped onion, and let it soften for about 3 minutes until it starts turning translucent. Add minced garlic and cook for another 30 seconds until fragrant, then add the spinach. Stir until completely wilted and any moisture has evaporated—this usually takes 4–5 minutes and is important because excess water ruins the filling's texture. Let it cool slightly so it doesn't cook your eggs when you mix it in.

Build the filling:

Combine the cooled spinach mixture with crumbled feta, softened cream cheese, fresh dill, black pepper, nutmeg, and a small pinch of salt in a large bowl. Stir in one beaten egg until everything is well mixed and cohesive. Taste it and adjust seasonings if needed—remember feta is already salty, so go easy on extra salt.

Shape the pastry and fill:

Lay out your thawed puff pastry on a lightly floured surface and gently roll it to even out any seams. Cut it into 6 equal squares using a sharp knife. Place about 2 heaping tablespoons of filling in the center of each square, then fold the four corners toward the center and pinch them together to seal—think of it like wrapping a gift. Place each parcel seam side down on the prepared baking sheet.

Finish with egg wash:

Using a pastry brush, gently coat each parcel with beaten egg. This step is what creates that beautiful golden, glossy finish that makes them look bakery-worthy.

Bake until golden:

Slide the baking sheet into the hot oven and bake for 20–25 minutes until the pastry is puffed and deeply golden. You'll know they're done when the bottoms are also golden and crispy—resist the urge to open the oven door too often, as that lets heat escape and can affect the rise.

Rest and serve:

Let the parcels cool for 5 minutes on the baking sheet before transferring them to a serving plate or cooling rack. This brief rest helps them set without becoming soggy.

Save

My favorite memory of these isn't from a dinner party at all—it's from a quiet morning when I made a batch just for myself, ate one warm from the oven with strong coffee, and felt like I'd discovered something precious. That's when I understood these parcels work because they bridge so many moments: sophisticated enough for entertaining, simple enough for solitude, and always, always worth the minimal effort.

Why These Parcels Work

There's real wisdom in how Mediterranean cooking pairs spinach with feta—it's a combination that's been refined over centuries, and it shows. The sharp, salty feta balances the earthy spinach beautifully, while cream cheese smooths everything into a cohesive filling that clings to the pastry without sliding around. The dill is the quiet genius; it brings brightness and prevents the filling from feeling heavy or one-note.

Variations Worth Trying

Once you master the basic formula, this recipe becomes a canvas. I've added roasted red peppers for sweetness, swapped dill for fresh mint for something lighter, and even tucked pine nuts into the filling for crunch. Sun-dried tomatoes are wonderful if you want more texture and depth, and a sprinkle of lemon zest brightens everything without being obvious. The filling is forgiving enough that you can play without breaking anything.

Serving and Storage Wisdom

These are genuinely good warm, at room temperature, or even cold—making them perfect for meals that don't follow traditional timing. I've served them as a main course alongside a simple salad, as an appetizer on a platter, and even packed them cold in a lunchbox the next day. They keep well in an airtight container in the refrigerator for up to 3 days, and you can reheat them gently in a 180°C oven for about 10 minutes to restore some crispness to the pastry.

• A crisp Sauvignon Blanc or light Pinot Noir is the natural pairing if you're building a meal around them.
• These freeze beautifully before baking—assemble them, freeze on a tray, then transfer to a freezer bag and bake directly from frozen, adding just a few extra minutes to the baking time.
• If your pastry tears slightly during folding, just pinch it closed; small imperfections won't affect the taste, only the appearance.

Save

These spinach and feta parcels remind me why I love cooking—they're simple enough to feel achievable, but they create moments that feel special. Make them and you'll understand why they keep appearing on my table.

Recipe FAQs

→ What type of cheese gives creaminess to the filling?

Feta and cream cheese combine to give a rich and creamy texture to the filling while complementing the spinach.

→ Can I use frozen spinach instead of fresh?

Yes, thawed and thoroughly drained frozen spinach works well, offering convenience without sacrificing flavor.

→ How do I achieve a golden, glossy finish on the pastry?

Brushing the puff pastry parcels with beaten egg before baking creates a shiny, golden crust.

→ Are there herb alternatives recommended for dill?

Fresh parsley or mint can be substituted for dill, providing a different yet pleasant herbal note.

→ How should the spinach mixture be cooked before filling?

Sauté onion, garlic, and spinach until the spinach wilts and excess moisture evaporates to prevent sogginess inside the pastry.

→ What is the best way to serve these puff pastry parcels?

They are great warm or at room temperature, accompanied by a green salad, and pair well with light white or red wines.