Savory Spinach Feta Puff (Print version)

Flaky golden layers filled with spinach, feta, cream cheese, and aromatic herbs for a delicious bite.

# What you need:

→ Vegetables

01 - 7 ounces fresh spinach (or 5.3 ounces frozen, thawed and drained)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 5.3 ounces feta cheese, crumbled
05 - 1.8 ounces cream cheese, softened
06 - 1 large egg (for filling)
07 - 1 large egg, beaten (for egg wash)

→ Herbs & Seasonings

08 - 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
09 - ½ teaspoon ground black pepper
10 - ¼ teaspoon ground nutmeg (optional)
11 - Pinch of salt (to taste)

→ Pastry

12 - 1 sheet puff pastry (approx. 9–9.7 ounces), thawed if frozen

# Directions:

01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper.
02 - Warm a nonstick skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and spinach; cook until spinach wilts and moisture evaporates. Allow mixture to cool slightly.
03 - Combine cooled spinach mixture with feta, cream cheese, dill, black pepper, nutmeg, and salt in a large bowl. Stir in 1 egg thoroughly until uniform.
04 - Roll out puff pastry on a lightly floured surface to smooth seams. Cut into 6 equal squares.
05 - Place 2 heaping tablespoons of filling in the center of each square. Fold corners over filling to create parcels; pinch edges to seal. Position parcels seam side down on the baking sheet.
06 - Brush each parcel with beaten egg to achieve a glossy finish.
07 - Bake parcels for 20 to 25 minutes until golden and puffed.
08 - Allow to cool for 5 minutes before serving.

# Expert advice:

01 -
  • These come together in under an hour and taste like you've spent all day in the kitchen.
  • The filling is forgiving—it's hard to mess up, and it actually gets better when made ahead.
  • They work warm, cold, or at room temperature, which means they're perfect for feeding a crowd without last-minute panic.
02 -
  • Moisture is your enemy—if your spinach is even slightly wet, your filling becomes heavy and your pastry won't crisp up properly.
  • Don't skip the parchment paper; it's the difference between golden, slide-able pastry and stuck, frustrated cooking.
  • Brush the egg wash right before baking, not hours before, so it stays glossy and doesn't dry out.
03 -
  • If your puff pastry tears, a tiny dab of water acts like edible glue to seal it back together.
  • The golden color deepens in the last few minutes of baking, so watch closely during that final stretch to avoid overdoing it.

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