Name: Spinach and Feta Stuffed Puff Pastry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 sheet puff pastry, thawed; 1 tablespoon olive oil; 2 cloves garlic, minced; 5 oz fresh spinach (or 1/2 package frozen, thawed and drained); 1/2 cup crumbled feta cheese; 1/4 cup ricotta or cream cheese; 1 egg, beaten (divided – half for filling, half for egg wash); 1/4 teaspoon salt; 1/4 teaspoon black pepper; optional pinch of nutmeg

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If you’re on the lookout for a crowd-pleasing appetizer or a snack that feels like a touch of Mediterranean sunshine, Spinach and Feta Stuffed Puff Pastry is your new best friend. These golden, flaky pastries wrap up a savory spinach and cheese filling in buttery layers, resulting in a bite that’s both sophisticated and incredibly comforting. Whether you’re hosting brunch, prepping a lunchbox treat, or just craving something utterly delicious, Spinach and Feta Stuffed Puff Pastry delivers on taste, texture, and sheer delight every single time.

Spinach and Feta Stuffed Puff Pastry Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is how just a handful of ingredients come together to create something magical. Each element plays a vital role, balancing salty, creamy, and flaky in every bite. Let’s meet the stars of the show:

Puff pastry sheet: The buttery, flaky base that puffs dramatically in the oven, making each pastry irresistible.
Olive oil: Adds rich flavor and helps sauté the garlic and spinach to perfection.
Garlic: Brings that aromatic, savory punch which elevates the greens and ties the filling together.
Fresh spinach (or frozen): Packs in nutrients and vibrant color; use fresh for a tender bite or frozen for convenience.
Feta cheese: Offers that signature salty tang—crumbly and robust, it’s essential for authentic flavor.
Ricotta or cream cheese: Brings creaminess to the filling, ensuring it’s luxuriously smooth and not dry.
Egg: Used in both the filling and as an egg wash, it binds everything and gives the pastries a gorgeous golden finish.
Salt and black pepper: Enhances and balances all the other flavors. Don’t skip the seasoning!
Nutmeg (optional): Just a pinch adds warmth and subtle complexity—trust me, it’s the secret twist.

How to Make Spinach and Feta Stuffed Puff Pastry

Step 1: Prep That Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C) so it’s ready to turn those pastries golden and crisp. Line a baking sheet with parchment paper—this not only saves on cleanup but helps prevent any sticking, making it easier to remove the pastries once baked.

Step 2: Sauté and Flavor-Up Your Spinach

In a skillet, heat a swirl of olive oil over medium heat. Add the minced garlic and let it sizzle for about 30 seconds, just until fragrant (don’t let it burn!). Toss in the spinach and stir, cooking until it’s wilted or warmed through if using frozen. Once done, remove from heat and let cool slightly so it doesn’t scramble your egg later.

Step 3: Mix Up the Dreamy Spinach and Feta Filling

In a large bowl, combine your cooled spinach, crumbled feta, ricotta (or cream cheese), half of the beaten egg, salt, pepper, and a tiny pinch of nutmeg if you’re feeling extra special. Stir until everything’s well blended and the filling looks delightfully creamy and speckled with green and white.

Step 4: Roll, Cut, and Fill the Pastry

Unfold the thawed puff pastry on a lightly floured surface. Gently roll it out a touch, then slice into six equal squares or rectangles—don’t stress about perfection! Dollop a heaping tablespoon of your spinach mixture onto half of each piece, leaving a border so the pastry seals nicely.

Step 5: Fold, Seal, and Egg Wash

Fold each pastry over the filling to create a triangle or rectangle, whichever you prefer. Use the tines of a fork to press and seal those edges—it also looks pretty! Transfer onto your prepared baking sheet. Brush the tops with the remaining beaten egg to give them that beautiful glossy sheen once baked.

Step 6: Bake Until Golden and Irresistible

Slide the tray into your preheated oven and let the magic happen! In about 18 to 20 minutes, your Spinach and Feta Stuffed Puff Pastry will be gloriously puffed and golden. Let them cool just enough to not burn your fingers, then dive in or set them out for eager eaters.

How to Serve Spinach and Feta Stuffed Puff Pastry

Garnishes

Sometimes, a little extra makes all the difference. Sprinkle the finished pastries with a handful of chopped fresh dill or parsley for an herby burst that echoes the flavors inside. A light dusting of grated lemon zest is also fabulous, adding freshness that pairs so well with the rich, cheesy filling.

Side Dishes

Spinach and Feta Stuffed Puff Pastry are so versatile that you can pair them with all sorts of sides. They’re perfect with a crisp Greek salad, some tangy marinated olives, or even a cup of tomato soup for a cozy lunch. For brunch, a light fruit salad or simple cucumber-yogurt dip brightens the plate and balances the flavors.

Creative Ways to Present

If you’re serving a crowd, stack the pastries on a wooden platter alongside colorful pickles or fresh veggie sticks for a stunning appetizer board. Or try slicing the pastries in half and arranging them like finger foods for parties. Miniaturize the pastry squares if you want bite-sized treats—the recipe is flexible enough to play around with presentation to suit your occasion.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Spinach and Feta Stuffed Puff Pastry (it’s rare, but it happens!), let them cool completely before storing. Place the pastries in an airtight container and keep them in the refrigerator, where they will stay fresh for up to 3 days. They’re still delicious the next day, making them great for meal prep.

Freezing

These pastries freeze beautifully, either baked or unbaked. For baked pastries, let them cool fully, then wrap individually in plastic wrap and freeze in a zip-top bag for up to a month. For unbaked, assemble up to the egg wash step, freeze on a tray until firm, then transfer to a bag. Pop them straight from the freezer to the oven, adding a couple extra minutes to the baking time.

Reheating

For best results, reheat Spinach and Feta Stuffed Puff Pastry in a 350°F (175°C) oven for 10 to 12 minutes, until hot and re-crisped. A quick pass in the toaster oven works well too. Microwaving will warm them but makes the pastry less crisp, so the oven really is your friend here for that perfect fresh-from-the-oven feel.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thaw and drain the frozen spinach thoroughly so your filling doesn’t get watery. Frozen spinach is convenient and works perfectly for this recipe.

Can I make these pastries ahead of time?

Yes, you can assemble Spinach and Feta Stuffed Puff Pastry up to the baking step and refrigerate for several hours before baking. This makes them ideal for prepping in advance—just bake fresh when you’re ready to serve.

Are there any other greens I can use in place of spinach?

Chopped kale, chard, or even beet greens work beautifully with the feta filling. Sauté them just as you would the spinach to soften, and enjoy a slightly different but still delicious flavor profile.

Can I make these gluten-free?

While traditional puff pastry contains wheat, there are gluten-free puff pastry options available in many supermarkets. Swap in the gluten-free version and follow the recipe as usual for a celiac-friendly snack.

What’s the best way to prevent the filling from leaking out?

Make sure you leave enough border when spooning on the filling, and seal the pastry edges well with a fork. Don’t overfill—the right amount ensures everything stays snugly inside during baking for perfect results every time.

Final Thoughts

Spinach and Feta Stuffed Puff Pastry is one of those recipes that never fails to impress, whether you’re feeding your family or hosting friends. The flaky layers, creamy filling, and fresh flavors make every bite a treat. I hope you give this recipe a try and discover just how easy it is to bring bakery-worthy pastries to your own kitchen—you’ll want to make them again and again!

Spinach and Feta Stuffed Puff Pastry Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 pastries 1x
Diet: Vegetarian

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Description

These Spinach and Feta Stuffed Puff Pastries are deliciously flaky and filled with a savory mixture of spinach, feta, and creamy cheeses. Perfect for a quick appetizer or light meal!

Ingredients

Scale

Puff Pastry:

1 sheet puff pastry, thawed

Filling:

1 tablespoon olive oil
2 cloves garlic, minced
5 oz fresh spinach (or 1/2 package frozen, thawed and drained)
1/2 cup crumbled feta cheese
1/4 cup ricotta or cream cheese
1 egg, beaten (divided – half for filling, half for egg wash)
1/4 teaspoon salt
1/4 teaspoon black pepper
optional pinch of nutmeg

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cook the Spinach: In a skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Add spinach and cook until wilted (or warmed through if using frozen), then remove from heat and let cool slightly.
Prepare the Filling: In a bowl, mix spinach, feta, ricotta or cream cheese, half the beaten egg, salt, pepper, and nutmeg until well combined.
Assemble and Bake: Roll out the puff pastry, cut into squares, spoon filling onto each square, fold over, seal edges, brush with egg, and bake for 18–20 minutes until golden brown.
Serve: Serve warm or at room temperature.