Savory Spinach Feta Puff

I discovered these spinach and feta parcels on a lazy Sunday afternoon when my neighbor brought over a homemade version still warm from her oven. The way the pastry shattered between my teeth, releasing that creamy herb-flecked filling, completely changed how I thought about appetizers. It wasn't fancy or complicated, yet it felt like something special—the kind of dish that makes people think you've been cooking all morning. Now they're my go-to when I want to impress without stress.

I'll never forget the first time I brought a batch of these to a potluck—I almost didn't go because I thought they seemed too simple compared to everyone else's elaborate dishes. By the time I left, the plate was empty and three people had already asked for the recipe. There's something quietly satisfying about a humble pastry that becomes the star of the table.

Ingredients

• Fresh spinach (200 g or 150 g frozen): Fresh spins out excess moisture better than frozen, but frozen works beautifully if you squeeze it dry—this prevents a soggy filling.
• Onion and garlic: These aromatics are your foundation; don't skip the step of cooking them until soft, which mellows their sharpness and builds flavor.
• Feta cheese (150 g, crumbled): This is the soul of the filling—its tangy saltiness is what makes people pause mid-bite and ask what that flavor is.
• Cream cheese (50 g, softened): This acts as a binder and adds richness without overpowering the feta's character.
• Dill (2 tbsp fresh or 1 tbsp dried): Fresh dill brings a bright, almost citrusy note that transforms the filling from good to memorable.
• Black pepper and nutmeg: The pepper adds gentle heat, while just a whisper of nutmeg adds warmth and complexity you won't quite name.
• Eggs (2 total): One egg binds the filling together, and one beaten egg creates that golden, glossy pastry top.
• Puff pastry (1 sheet, thawed): Room temperature pastry unfolds without cracking—cold pastry fights back, so give it time to rest.

Instructions

Heat your oven and prep:

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper so your pastry slides onto it effortlessly later. This takes two minutes and prevents the stress of stuck parcels.

Cook the spinach mixture:

Over medium heat, soften the onion until it turns translucent and smells sweet, then add garlic and watch it bloom for just a moment before the spinach goes in. You'll know it's ready when the pan is mostly dry and the mixture has cooled enough to touch.

Build the filling:

Combine your cooled spinach with crumbled feta, softened cream cheese, fresh dill, a crack of black pepper, and that tiny pinch of nutmeg—stir gently so the feta chunks stay visible. Add one beaten egg and fold it through until everything holds together.

Prepare the pastry:

Unfold your thawed puff pastry onto a lightly floured surface and smooth out any creases with your hands—it's more forgiving than you'd think. Cut it into six equal squares.

Fill and fold:

Place about two heaping tablespoons of filling in the center of each square, then fold the corners up and over, pinching where they meet so the parcel stays sealed. These don't need to be perfect—rustic actually looks better.

Egg wash and bake:

Brush each parcel with beaten egg (this is what makes them gleam like they're from a fancy bakery) and slide them seam-side down onto your baking sheet. Bake for 20–25 minutes until they're puffed and deep golden, which means the pastry is cooked through and crispy.

Cool and serve:

Let them rest for five minutes so the filling sets slightly, though they're wonderful warm, cool, or even the next day straight from the fridge.

Save

The moment I learned to squeeze frozen spinach until my hands ached, these became something I could actually serve with confidence. There's a small victory in knowing exactly why yours turn out golden and flaky instead of soggy, and that knowledge stays with you.

Flavor Combinations That Work

Dill is classic for a reason, but I've had wonderful versions with fresh mint instead, which brings a cool, unexpected brightness. Sun-dried tomatoes add a jammy sweetness that plays beautifully against the feta's tang, and a small pinch of red pepper flakes gives a gentle heat that lingers. Pine nuts scattered on top before baking add texture and a subtle earthiness that makes people wonder what they're tasting.

When to Make Them and What to Serve Alongside

These are perfect for any gathering where you want something that feels special without requiring last-minute attention. Pair them with a crisp Sauvignon Blanc that echoes the dill and herbaceous notes, or a light Pinot Noir if you're in a red wine mood. A simple green salad with lemon vinaigrette balances their richness, and they're just as happy on a picnic blanket as they are on a dinner table.

Make-Ahead Magic and Storage

I often assemble these in the morning, cover them loosely, and bake them an hour before guests arrive—the filling actually develops more flavor as it sits. They keep beautifully in an airtight container for three days and reheat gently in a 160°C oven for about ten minutes if you want them warm again. You can even freeze unbaked parcels on a sheet, then bake straight from frozen, adding just five minutes to the baking time.

• Make the filling a full day ahead; it actually tastes better after the herbs meld overnight.
• Assemble and refrigerate up to 8 hours before baking—cold pastry bakes up even more spectacularly.
• Leftover parcels are honestly just as good cold the next day, perfect for lunch boxes or unexpected snacking.

Save

These parcels remind me that some of the best dishes aren't the most complicated ones—they're the ones made with good ingredients and a little care. Every time I make them, I think of that first potluck and smile.

Recipe FAQs

→ Can frozen spinach be used?

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

→ What herbs work best in the filling?

Fresh dill is classic, but parsley or mint provides a nice alternative flavor.

→ How to achieve a flaky pastry texture?

Use chilled puff pastry and handle it minimally; baking until golden ensures crispness.

→ Can this be prepared ahead of time?

Assemble parcels and refrigerate before baking to save time before serving.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or a light Pinot Noir complements the creamy and savory flavors.