Green Spinach Feta Pastry

I was twenty-three, living in a tiny apartment with a kitchen the size of a closet, when I first learned that puff pastry could solve almost any culinary emergency. My neighbor Maria, who had grown up in Athens, knocked on my door with a tray of these golden parcels just as I was contemplating another night of toast for dinner. She told me that in her family, spinach and feta pastries were what you brought to new neighbors, broken-hearted friends, and celebrations alike. That night, standing in my cramped kitchen watching steam curl off each flaky bite, I understood why some foods feel like a hug.

Last spring, I made three batches of these pastries for my daughters school bake sale, and the PTA president actually cornered me to ask for the recipe. The best part was watching the kids file past the table, doing double-takes at something green that they actually wanted to eat. I have since learned that spinach and feta is the gateway vegetable for even the most skeptical eaters, especially when wrapped in buttery, golden dough.

Ingredients

• Ready-rolled puff pastry: Thawing frozen pastry overnight in the refrigerator prevents those frustrating soggy spots that happen when you rush it at room temperature
• Fresh spinach: I have learned that one bunch of fresh spinach wilts down to almost nothing, so do not be alarmed by how much you start with
• Feta cheese: Buying a block and crumbling it yourself gives you a creamier texture than pre-crumbled, which can be dry and salty
• Onion and garlic: Finely chopping these ensures they distribute evenly throughout the filling without creating awkward texture surprises
• Olive oil: A good quality extra virgin olive oil adds a fruity backbone that complements the feta beautifully
• Egg: Beating the egg into the filling binds everything together and prevents that dreaded leakage during baking
• Fresh dill: This herb is traditional but I have made these with everything from basil to thyme when my garden decides what is available
• Egg yolk: Brushing the pastry with pure yolk creates that deep, professional golden color we all want on our baked goods
• Sesame seeds: These add a subtle nutty crunch and make the pastries look finished, like something you would buy at a bakery

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper, which saves you from scrubbing baked-on cheese off your pan later

Build the flavor foundation:

Heat olive oil in a skillet over medium heat and sauté the finely chopped onion until soft and translucent, about 3 minutes, then add the minced garlic and cook for just 1 minute more until fragrant but not browned

Prep the spinach:

Add the fresh spinach to the pan and cook until completely wilted, then transfer everything to a colander and use the back of a spoon to squeeze out as much liquid as possible—this step is crucial because wet filling makes soggy pastry

Mix the filling:

In a bowl, combine the squeezed spinach with the sautéed onion and garlic, crumbled feta, beaten egg, chopped dill if using, and salt and pepper to taste, mixing until everything is evenly distributed

Prep the pastry:

Unroll the puff pastry and cut it into 6 equal rectangles, working quickly because warm pastry becomes difficult to handle and does not puff as beautifully

Fill and fold:

Place a generous spoonful of filling on one half of each rectangle, leaving a small border, then fold over to form parcels and press the edges firmly with a fork to seal—those tined marks look professional and ensure nothing escapes

Add the finishing touches:

Transfer the pastries to your prepared baking sheet, brush the tops generously with beaten egg yolk, and sprinkle with sesame seeds if you are using them

Bake to golden perfection:

Bake for 20 to 25 minutes until deeply golden and puffed, rotating the sheet halfway through for even coloring, then serve warm while the cheese is still molten

Pin Recipe

These pastries have become my go-to contribution to potlucks because they transport well and reheat beautifully, though I have also been known to eat them cold while standing in front of the refrigerator at midnight. Something about the combination of warm, flaky pastry and cool, tangy feta feels like comfort food from another century.

Making These Your Own

While the classic spinach and feta combination is hard to improve upon, I have discovered that swapping in chopped cooked mushrooms for half the spinach adds a wonderful meaty depth. Fresh herbs are flexible here, though I recommend sticking to just one or two so the flavors do not compete with each other. Sometimes I add a pinch of grated lemon zest to the filling, which brightens everything and makes the pastries taste surprisingly fresh.

Perfecting the Pastry

Working quickly with puff pastry is essential because butter starts melting the moment it leaves the refrigerator. Keep a chilled rolling pin nearby if you need to even out any rectangles, and never roll the pastry thinner than it comes or you will lose those signature flaky layers. If your kitchen is particularly warm, I recommend working with one rectangle at a time while keeping the others chilled on a baking sheet in the refrigerator.

Serving Suggestions

These pastries make a complete light lunch when served with a simple green salad dressed with lemon vinaigrette. They are also perfect alongside soup, especially tomato or lentil, where the rich, flaky texture contrasts beautifully with the broth. For a Mediterranean spread, arrange them on a platter with hummus, olives, and roasted vegetables.

• Let the pastries cool for at least 10 minutes before serving so the filling sets slightly and does not burn anyone
• Reheating leftovers in a 180°C oven for 8 minutes restores most of the original crispiness
• These freeze beautifully before baking—just brush with egg wash after thawing and add 5 minutes to the baking time

Pin Recipe

Whether you are feeding a crowd or just treating yourself to something special on a Tuesday evening, these pastries have a way of making any meal feel like a celebration.

Recipe FAQs

→ Can frozen spinach be used?

Yes, thaw and drain frozen spinach thoroughly before mixing to avoid excess moisture.

→ How to get a golden puff pastry crust?

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

→ Can I substitute feta cheese?

Try ricotta or goat cheese for a milder, creamy filling variation.

→ What herbs complement the filling best?

Dill is traditional, but parsley or chives add fresh alternative flavors.

→ How should leftovers be stored?

Keep cooled pastries in an airtight container in the fridge and reheat before serving.