Savory Spinach Feta Puff (Printable)

Flaky golden puff pastry parcels with spinach, feta, and fresh herbs. Ideal as a light Mediterranean snack or appetizer.

# What You Need:

→ Vegetables

01 - 7 oz fresh spinach (or 5 oz frozen, thawed and drained)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 5.3 oz feta cheese, crumbled
05 - 1.8 oz cream cheese, softened
06 - 1 large egg (for filling)
07 - 1 large egg, beaten (for egg wash)

→ Herbs & Seasonings

08 - 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
09 - ½ tsp ground black pepper
10 - ¼ tsp ground nutmeg (optional)
11 - Pinch of salt, to taste

→ Pastry

12 - 1 sheet puff pastry (approx. 9–10 oz), thawed if frozen

# How To Make It:

01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Heat a nonstick skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and spinach, cooking until spinach wilts and moisture evaporates. Remove from heat and cool slightly.
03 - Combine cooled spinach mixture with feta, cream cheese, dill, black pepper, nutmeg, and salt in a large bowl. Incorporate 1 egg thoroughly.
04 - Roll out puff pastry on a lightly floured surface to smooth seams. Cut into 6 equal squares.
05 - Place approximately 2 heaping tablespoons of filling in the center of each pastry square. Fold corners inward to enclose filling, sealing edges by pinching. Position parcels seam-side down on the baking sheet.
06 - Brush each pastry parcel with the beaten egg to achieve a glossy finish after baking.
07 - Bake in the preheated oven for 20 to 25 minutes, until golden brown and puffed.
08 - Allow pastries to cool for 5 minutes before serving.

# Expert Suggestions:

01 -
  • These come together in under an hour and feel far more impressive than the effort involved.
  • The filling is forgiving—you can swap herbs or add sun-dried tomatoes without changing the magic.
  • They're wonderful warm, cold, or anywhere in between, making them perfect for meals that don't fit neatly into boxes.
02 -
  • Drain frozen spinach thoroughly—I learned this the hard way when a batch turned soggy because I didn't squeeze out enough moisture.
  • Don't fold the pastry corners too aggressively or it won't puff properly; think gentle persuasion, not origami precision.
  • The egg wash really does matter; it's the difference between dull and stunning, so don't skip it.
03 -
  • Use a sharp knife to cut the pastry squares; a dull blade can compress the dough and prevent proper puffing.
  • If your puff pastry seems to be browning too quickly, tent it loosely with foil and lower the oven temperature slightly—every oven is different.

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