Savory Spinach Feta Pastries

The first time I made these savory spinach and feta pastries, the flaky golden crust immediately won me over. It reminded me of discovering a new favorite snack during a cozy weekend with friends.

I remember one afternoon when last-minute visitors arrived and I whipped these up in no time — the smell of garlic and dill sizzling brought the whole kitchen to life.

Ingredients

• Puff pastry: I usually pick a good quality sheet that’s easy to handle and ensures the perfect flaky texture
• Spinach: Fresh is best for bright flavor but frozen works well when drained properly
• Feta cheese: Crumbled adds the creamy tang that defines this recipe
• Onion and garlic: Provide that aromatic base you’ll definitely want scented in the kitchen
• Olive oil: Use good quality for the best flavor when sautéing
• Egg: For binding and brushing the pastries to a golden finish
• Dill: Fresh dill lends herbaceous brightness but dried is a fine substitute
• Nutmeg: Just a pinch to warm up the filling
• Salt and black pepper: Adjust to taste for perfect seasoning

Instructions

Get Everything Ready:

Preheat your oven to 200°C (400°F) and prepare a baking sheet with parchment paper so the pastries don’t stick and bake evenly.

Sauté the Aromatics:

Heat olive oil in a skillet on medium heat and add chopped onion. You’ll see it soften and turn translucent in a few minutes, then add garlic and smell that wonderful aroma develop.

Cook the Spinach:

Add spinach to the pan until it wilts down beautifully, turning a vibrant green or heating through if frozen. Let it cool slightly to avoid scrambling the egg in the filling.

Mix the Filling:

In a bowl, combine spinach mixture with crumbled feta, chopped dill, nutmeg, the egg, salt, and pepper. Stir until just incorporated — creamy yet full of texture.

Shape the Pastries:

Roll out your puff pastry on a lightly floured surface and cut into eight squares or rectangles. Spoon a generous portion of filling into the center of each and fold over, sealing the edges by pressing gently with a fork for that classic look.

Brush and Bake:

Place pastries on a baking sheet and brush the tops with beaten egg for a beautiful golden crust. Bake for 20 to 25 minutes until puffed and golden brown.

Cool and Enjoy:

Allow to cool slightly so the filling sets, making each bite a perfect balance of crisp and creamy.

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This recipe turned into more than a snack the day I served it at a family gathering — it became a warm memory wrapped in golden layers and laughter around the table.

Serving Ideas That Clicked

These pastries pair wonderfully with a simple Greek salad or a dollop of tzatziki for a refreshing contrast. I also love serving them alongside a warm cup of herbal tea for a cozy snack time upgrade.

Keeping It Fresh

Leftovers keep well in the refrigerator and reheat beautifully in a toaster oven to retain that delicate crispness. You can prepare the filling a day ahead to save time on the day you bake.

Making It Ahead for the Freezer

I often freeze the assembled pastries before baking — just lay them on a tray, freeze until solid, then store in a bag. When ready, bake from frozen, adding a few extra minutes. It’s a lifesaver for busy days.

• Remember to brush frozen pastries with egg wash right before baking
• If you want a vegan twist, use plant-based pastry and feta substitutes
• Don’t skip the nutmeg; it adds a subtle warmth that ties the flavors together

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Thanks for hanging out and sharing this recipe journey — I hope these pastries bring warmth and smiles to your kitchen just like they do mine.

Recipe Questions & Answers

→ Can I use frozen spinach instead of fresh?

Yes, thaw and thoroughly drain frozen spinach to avoid excess moisture that can affect the pastry texture.

→ What herbs complement the spinach and feta filling?

Dill is traditional and adds freshness, but parsley or mint can be used for different aromatic profiles.

→ How can I make these pastries vegan-friendly?

Replace feta with vegan cheese alternatives, use plant-based puff pastry, and substitute eggs with flaxseed or other vegan binders.

→ Is it better to sauté the filling ingredients before baking?

Sautéing the onion, garlic, and spinach enhances the flavors and reduces moisture, ensuring the filling is well-seasoned and the pastry stays crisp.

→ What is the best way to seal the pastries?

Fold the pastry over the filling and press edges firmly. Crimping with a fork helps seal and adds a decorative touch.

→ Can these pastries be prepared in advance?

Yes, you can assemble and refrigerate them before baking, then bake fresh when ready to serve.