These spinach and feta puff pastry pockets are a golden, flaky treat filled with a savory, creamy center. They are simple to prepare, beginner-friendly, and perfect for a quick snack, appetizer, or light meal any time of day.
Why You’ll Love This Recipe
This recipe comes together with minimal effort and delivers impressive results. The crisp puff pastry contrasts beautifully with the soft spinach and salty feta filling. It’s versatile, budget-friendly, and ideal for entertaining or everyday cooking, even if you’re new to baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Puff pastry sheets: 2 sheets (about 275 g each), thawed
Fresh spinach: 300 g
Feta cheese: 200 g, crumbled
Onion: 1 small (about 80 g), finely chopped
Garlic: 2 cloves, minced
Olive oil: 1 tablespoon
Egg: 1 large
Black pepper: ½ teaspoon
Salt: ¼ teaspoon
Nutmeg: ¼ teaspoon
Egg yolk: 1
Milk: 1 tablespoon
Directions
Preheat the oven to 200°C.
Heat the olive oil in a pan over medium heat. Add the chopped onion and cook for 3–4 minutes until soft.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the spinach and cook for 2–3 minutes until wilted. Remove from heat and let cool slightly.
Transfer the spinach mixture to a bowl. Add the crumbled feta, egg, salt, black pepper, and nutmeg. Mix well.
Roll out the puff pastry sheets and cut each sheet into 4 equal squares.
Spoon the spinach and feta filling into the center of each square.
Fold the pastry over the filling to form pockets or triangles. Press the edges with a fork to seal.
Mix the egg yolk with the milk and brush over the tops of the pastries.
Place on a lined baking tray and bake for 18–22 minutes, or until puffed and golden brown.
Remove from the oven and let cool slightly before serving.
You can add grated mozzarella or mild cheddar for extra creaminess. Sun-dried tomatoes or sliced olives add a bold flavor twist. For a spicier version, mix in a pinch of chili flakes or paprika.
Storage/Reheating
Store leftover pastries in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C for 8–10 minutes to restore crispness. Avoid microwaving, as it can make the pastry soggy.
FAQs
Can I use frozen spinach instead of fresh?
Yes, just thaw it completely and squeeze out all excess moisture before using.
Can these be made ahead of time?
Yes, you can assemble them and refrigerate unbaked for up to 24 hours.
Can I freeze spinach puff pastry pockets?
Yes, freeze them unbaked on a tray, then transfer to a freezer bag for up to 2 months.
Do I need to cook the filling first?
Yes, cooking removes excess moisture and improves flavor.
What type of feta works best?
Traditional block feta in brine provides the best texture and flavor.
Can I make them smaller for parties?
Yes, cut the pastry into smaller squares and reduce baking time slightly.
Are these suitable for vegetarians?
Yes, this recipe is completely vegetarian.
Can I skip the egg in the filling?
You can, but the egg helps bind the filling. Without it, the filling will be slightly looser.
Why did my pastry not puff?
The pastry may have been too warm. Always work with cold puff pastry.
What can I serve with these pockets?
They pair well with a fresh salad, yogurt-based dip, or tomato soup.
Conclusion
Spinach and feta puff pastry pockets are a delicious, flaky, and satisfying option that’s easy to make and hard to resist. Whether served as a snack, appetizer, or light meal, they’re sure to become a favorite in your kitchen.
These spinach and feta puff pastry pockets are golden, flaky parcels filled with a savory spinach and cheese mixture. Easy to prepare and incredibly satisfying, they’re ideal as a snack, appetizer, or light vegetarian meal.
Author:Sophia
Prep Time:15 minutes
Cook Time:22 minutes
Total Time:37 minutes
Yield:8 puff pastry pockets
Category:Appetizer
Method:Baking
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
2 sheets puff pastry (about 275 g each), thawed
300 g fresh spinach
200 g feta cheese, crumbled
1 small onion (about 80 g), finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 large egg
½ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon nutmeg
1 egg yolk
1 tablespoon milk
Instructions
Preheat oven to 200°C (392°F).
Heat olive oil in a pan over medium heat. Add chopped onion and sauté for 3–4 minutes until soft.
Add minced garlic and cook for another 30 seconds until fragrant.
Add spinach and cook for 2–3 minutes until wilted. Let cool slightly.
In a mixing bowl, combine the spinach mixture, crumbled feta, egg, salt, pepper, and nutmeg. Mix well.
Roll out the puff pastry sheets and cut each into 4 equal squares (8 total).
Spoon filling into the center of each square. Fold over to form a pocket or triangle and press edges with a fork to seal.
Mix egg yolk with milk and brush over the tops of the pastries.
Place on a lined baking tray and bake for 18–22 minutes, until puffed and golden brown.
Let cool slightly before serving.
Notes
Use frozen spinach (thawed and drained) as a substitute for fresh.
Add mozzarella, sun-dried tomatoes, or olives for flavor variation.
Best served warm for a crisp texture.
For smaller party bites, cut puff pastry into smaller squares and reduce baking time.
Work with cold pastry for best puff and flakiness.
