Green Spinach and Feta Puff Pastry

The first time I made this spinach and feta puff pastry, my kitchen windows fogged up from the warm Mediterranean aromas filling my tiny apartment. I'd stumbled across a similar pastry at a small café during a rainy afternoon, and something about that flaky exterior giving way to creamy, herb-flecked filling captivated me. With puff pastry in my freezer and a bunch of wilting spinach that needed saving, I decided to recreate that magic at home.

My neighbor Sarah stopped by just as I was pulling the golden pastry from the oven last spring, the aroma of garlic and herbs escaping through the slits in the crust. Her casual hello turned into an impromptu tasting session at my kitchen counter, both of us burning our tongues slightly in our impatience to try the still-steaming creation. That afternoon, this recipe officially became part of my entertaining rotation.

Ingredients

• Puff pastry: Store-bought is perfectly fine and saves tremendous time, just ensure its fully thawed but still cool to the touch for the best results.
• Fresh spinach: While frozen works in a pinch, fresh spinach brings a brightness that transforms the filling from good to memorable.
• Feta cheese: The block version crumbled by hand has more moisture and flavor than the pre-crumbled varieties which tend to be drier.
• Nutmeg: This seemingly small addition creates that je ne sais quoi warmth that balances the tangy feta perfectly.

Instructions

Prep your workspace:

Preheat your oven to 200°C and line a baking tray with parchment, giving yourself plenty of counter space for working with the pastry later.

Build the flavor base:

Sauté the onion until it becomes translucent and sweet, then add that garlic just briefly until you can smell its fragrance wafting up. The kitchen should be smelling incredible already.

Wilt the greens:

Add your spinach to the pan and watch the transformation as it cooks down to a fraction of its original volume. The color will intensify to a deep emerald as it releases its moisture.

Create the filling:

In a mixing bowl, combine the slightly cooled spinach mixture with crumbled feta, beaten egg, and herbs. The egg is crucial here, binding everything together as it bakes.

Shape your pastry:

Unroll the pastry and spoon your filling along one side, leaving that crucial border for sealing. Think of folding it like youre tucking a delicious spinach baby into a pastry blanket.

Add the finishing touches:

Brush the top with egg wash until it glistens, then sprinkle with seeds if youre using them. Make those little steam vents with your knife to prevent a filling explosion.

Bake to golden perfection:

Slide your creation into the oven and let the magic happen as it transforms into a puffed golden masterpiece. Your kitchen will fill with the most incredible buttery, savory aroma.

Pin it

Last summer, I brought this pastry to a potluck picnic in the park, sliced into finger-food portions and wrapped in parchment paper. As we spread our blankets under the oak trees, my friend Maria, who grew up in Greece, took one bite and closed her eyes in appreciation. We spent the afternoon trading family recipes and memories of Mediterranean meals while children played nearby and our simple pastry became the centerpiece of an unexpected connection.

Make-Ahead Options

Ive discovered through Sunday meal prep sessions that you can prepare the filling up to two days ahead and keep it refrigerated in an airtight container. Just bring it to room temperature before assembling, as cold filling on room-temperature pastry creates uneven cooking. The complete unbaked pastry can even be assembled and refrigerated for up to 12 hours, making this perfect for stress-free entertaining.

Serving Suggestions

While this pastry stands beautifully on its own, Ive found serving it alongside a simple arugula salad dressed with lemon and olive oil creates a perfect light meal. For an appetizer spread, try cutting it into smaller pieces and pairing with olives, roasted red peppers, and a good tzatziki dip. The bright acidity of these accompaniments cuts through the richness of the pastry in the most satisfying way.

Variations To Try

Over countless iterations of this recipe, Ive played with different flavor combinations that work brilliantly with the same technique. The filling becomes a canvas for seasonal inspiration and whatever happens to be in my refrigerator.

• Swap the feta for goat cheese and add caramelized onions and thyme for a French-inspired twist that pairs beautifully with a glass of red wine.
• Add chopped artichoke hearts and a handful of toasted pine nuts to the original recipe for extra texture and Mediterranean flavor notes.
• For a breakfast version, include cooked and crumbled breakfast sausage with the spinach and replace the feta with cheddar for a morning treat that reheats beautifully.

Pin it

This spinach and feta puff pastry has become more than just a recipe in my collection, its a reminder that sometimes the simplest combinations create the most memorable experiences. As it continues to make appearances at gatherings and quiet dinners alike, I find comfort in knowing some dishes truly stand the test of time.

Recipe FAQ

→ Can I prepare this ahead of time?

Yes, you can assemble the pastry up to 4 hours in advance. Keep it covered in the refrigerator, then brush with egg wash and bake when ready. This actually helps the pastry puff better.

→ What's the best way to prevent a soggy bottom?

Make sure to thoroughly drain frozen spinach and cook it until excess moisture evaporates. Bake on the lower oven rack for the last 5 minutes to crisp the base.

→ Can I use fresh herbs other than dill?

Absolutely. Fresh parsley, chives, or oregano work wonderfully. You can also combine herbs for more complex flavor. Use about 1 tablespoon total.

→ How do I know when it's perfectly baked?

Look for a deep golden-brown color and a visibly puffed pastry. The edges should be crispy and slightly darker. Bake for 22-25 minutes depending on your oven.

→ What cheese alternatives work best?

Ricotta offers creaminess, goat cheese adds tang, and white cheddar provides richness. Avoid cheeses that release too much moisture during baking.

→ How should I serve this?

Serve warm or at room temperature with a crisp green salad and white wine. It also works as part of a mezze platter or packed for picnics.