Green Spinach Feta Puff

My neighbor Elena used to make these every Sunday, the buttery smell drifting through our shared hallway in Athens. I'd knock on her door pretending to need sugar, just to snag a warm corner piece. She finally taught me the trick lies in squeezing the spinach until your hands cramp—moisture is the enemy of flaky pastry. Now I make a double batch because somehow they vanish within hours of leaving the oven.

Last summer I made these for my cousin's wedding shower, spread across three baking trays because I refused to run out. My aunt claimed she ate four before anyone even noticed the platters were on the table. They're somehow elegant enough for a party but casual enough that people grab them with their hands, which is always the sign of a good appetizer.

Ingredients

• Fresh spinach: 300 grams wilted down to practically nothing so buy extra if you want more filling
• Feta cheese: 200 grams crumbled because those salty white chunks are what make each bite sing
• Ricotta or cream cheese: 50 grams adds the creaminess that binds everything together without overwhelming
• One large egg: Beaten into the filling helps it set while baking
• Puff pastry sheet: 250 grams thawed completely or you will curse at it while trying to unroll
• Fresh dill or parsley: 2 tablespoons chopped brightens the whole party
• Small onion: Finely chopped and sautéed until sweet and translucent
• Two garlic cloves: Minced because garlic makes everything better
• Half teaspoon black pepper: Freshly cracked if you have the energy
• Quarter teaspoon nutmeg: Optional but secretly makes spinach taste like you know what you're doing
• Salt: Just a pinch since feta does the heavy lifting
• Egg yolk: Beaten for brushing because golden brown tops make people think you tried harder

Instructions

Heat things up:

Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper so nothing sticks and ruins your day.

Sauté the aromatics:

Cook the chopped onion in a splash of olive oil over medium heat until translucent, about 3 minutes, then add garlic for just 1 minute until fragrant but not burned.

Wilt the spinach:

Add spinach to the skillet and cook until completely wilted and most moisture has evaporated, seasoning with salt, pepper, and nutmeg, then set aside to cool for 5 minutes.

Mix the filling:

Combine the cooled spinach mixture with crumbled feta, ricotta, herbs, and one beaten egg in a bowl until everything is evenly distributed.

Prepare the pastry:

Unroll your puff pastry onto the prepared tray and spoon the filling down the center lengthwise, leaving a 3-4 cm border along the edges.

Seal the deal:

Fold the sides of the pastry over the filling to enclose, pinching or tucking to seal, then flip seam-side down so it looks pretty.

Make it shine:

Brush the top with beaten egg yolk and use a sharp knife to cut a few small slits for steam to escape or your pastry will puff in weird places.

Bake until golden:

Bake for 25 minutes until deeply golden brown and crisp, then let cool slightly before slicing or the filling will ooze out everywhere.

Save to Pinterest

My daughter now requests these for her birthday dinner every year, choosing spanakopita over cake. Something about cutting into that golden crust and watching the steam escape feels like unwrapping a present. Food memories are funny that way—sometimes the simplest ones stick the hardest.

Make Ahead Magic

You can assemble the whole thing, wrap it tightly, and stash it in the fridge for up to 24 hours before baking. Brush with egg wash right before it goes into the oven or it gets weirdly gelatinous. I've also frozen assembled unbaked pastries wrapped well—they go straight from freezer to oven, just add 5-10 minutes to the baking time.

Filling Variations

Sometimes I throw in chopped sun-dried tomatoes or pine nuts if I'm feeling fancy. Leeks instead of onions work beautifully and add a sweeter, milder flavor. A handful of grated Gruyère mixed with the feta makes it extra luxurious without being overwhelming. The spinach base is forgiving—whatever you add usually works.

Serving Ideas

A simple green salad with lemon vinaigrette cuts through the richness perfectly. Tzatziki on the side turns it into a whole meal. I've also served these alongside tomato soup for a comfort dinner that feels elevated but isn't complicated.

• Slice thick for lunch portions or thin for cocktail hour bites
• Reheat leftovers in a toaster oven never the microwave or they'll be sad
• These taste just as good at room temperature for picnics or potlucks

Save to Pinterest

There's something deeply satisfying about pulling golden pastry from the oven, knowing you just made something people will remember. Hope these become part of your story too.

Recipe FAQs

→ Can frozen spinach be used instead of fresh?

Yes, thaw and squeeze out excess moisture from frozen spinach before using to avoid soggy filling.

→ What herbs work best in this filling?

Fresh dill or parsley complement the spinach and feta well, adding bright, aromatic notes.

→ How can I make the pastry extra crispy?

Brush the pastry with beaten egg yolk before baking to achieve a golden, glossy, and crisp finish.

→ Is it possible to add extra flavors?

Yes, sun-dried tomatoes or pine nuts can be included for added texture and taste variations.

→ Can this be served at room temperature?

Absolutely, it remains delicious warm or at room temperature, making it versatile for different occasions.