A warm, flaky pocket stuffed with bright spinach, creamy cheese and Mediterranean herbs — these spinach-stuffed pastries are the kind of snack that disappears first at a party and reigns supreme at weekend brunch. They’re quick to assemble, forgiving for busy cooks, and deliver a perfect contrast: buttery puff pastry outside, tangy feta and soft cream cheese inside. If you like spinach-and-feta combos, you might also enjoy a heartier pasta option like creamy gnocchi with spinach and feta as another way to celebrate those flavors.
Why you’ll love this dish
These pastries hit several kitchen sweet spots: they come together fast, use mostly pantry staples, and travel well for picnics or school lunches. The combination of cream cheese and feta gives a silky mouthfeel with a salty tang that pairs beautifully with fresh herbs. Puff pastry makes them look like you spent hours in the kitchen when they’re actually a 30–40 minute project.
“Crisp, golden pastry on the outside and moist, savory filling on the inside — everyone asked for seconds.” — a reader who turned these into a party favorite
Perfect occasions: weeknight dinner with a salad, weekend brunch, appetizer for gatherings, or a make‑ahead snack for busy mornings.
How this recipe comes together
This is a short roadmap so you know what to expect. First, sauté aromatics and wilt the spinach to remove moisture. Then mix the cooled greens with cream cheese, feta and herbs until spreadable. Roll and cut puff pastry into squares, spoon the filling, fold and seal, brush with egg, and bake until deeply golden. The biggest control point is moisture—draining the spinach well gives you flaky, non-soggy pastries.
What you’ll need
- 2 sheets puff pastry (thawed if frozen)
- 10 oz (about 280 g) fresh spinach, roughly chopped (or 10 oz frozen, thawed and very well drained)
- 4 oz (115 g) cream cheese, softened
- 4 oz (115 g) feta cheese, crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp finely chopped fresh dill or parsley (or 1 tsp dried oregano)
- Salt and freshly ground black pepper, to taste
- 1 large egg, beaten (for egg wash)
Substitutions/notes: use ricotta instead of cream cheese for a lighter texture. For a dairy-free version, use plant-based cream cheese and vegan feta; brush with a little olive oil instead of egg wash.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes. Add garlic and cook 30–60 seconds until fragrant.
- Add the chopped fresh spinach in batches and cook until just wilted, 2–3 minutes. If using frozen spinach, add after draining. Transfer spinach mixture to a bowl and let cool to room temperature.
- Once cool, squeeze out any excess liquid with a clean kitchen towel or fine mesh strainer to prevent soggy pastry.
- Mix the drained spinach with cream cheese, crumbled feta, and chopped herbs. Season with salt and pepper, tasting for balance.
- On a lightly floured surface, roll each puff pastry sheet to even thickness if needed. Cut into squares (about 3½–4 inches / 9–10 cm) to yield roughly 12 pastries total.
- Spoon about 1–2 tablespoons of filling into the center of each square. Don’t overfill.
- Fold into triangles or bring opposite corners together to make pockets. Press edges firmly and crimp with a fork to seal. If desired, score a small vent hole on top.
- Brush each pastry with beaten egg for a glossy, golden finish. Place on the prepared baking sheet with a bit of space between each.
- Bake for 15–20 minutes, rotating the pan halfway, until puffed and deep golden brown. Let rest 3–5 minutes before serving.
Safety note: refrigerate any leftovers within 2 hours. If pastry browns too fast, lower oven to 375°F (190°C) and extend baking time slightly.
Best ways to enjoy it
Serve warm straight from the oven with a simple lemony yogurt dip, tzatziki, or a crisp green salad dressed in olive oil and lemon. For a more substantial spread, pair with roasted vegetables and a bowl of olives. If you want a meat-forward main while keeping the Mediterranean theme, try incorporating similar herb and cheese ideas into a stuffed turkey breast for your next dinner party.
Plating idea: stack two pastries on a white plate, drizzle the yogurt dip, scatter chopped dill and a lemon wedge for color.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven for 8–12 minutes to crisp the pastry.
- Freezing: Freeze on a baking sheet (flash freeze) then transfer to a freezer bag for up to 1 month. Bake from frozen at 375°F (190°C) for 18–22 minutes, adding a few minutes if needed.
- Microwave: Not recommended for crispness; use only for quick reheating (20–30 seconds) and expect a softer crust.
- Food safety: Avoid leaving pastries at room temperature for more than 2 hours because dairy and eggs are involved.
Pro chef tips
- Drain the spinach thoroughly: excess moisture is the pastry’s enemy. Press with a towel or squeeze in a fine sieve.
- Keep the pastry cold: if it warms while you work, pop it back in the fridge for 10 minutes; cold butter layers give better lift.
- Don’t overfill: a tablespoon or two is usually enough. Overfilling leads to leaks and soggy bottoms.
- Use a hot baking sheet: preheating the baking sheet for a minute in the oven creates a quick burst of heat to help bottoms crisp.
- Egg wash alternatives: milk gives a softer sheen; olive oil works for vegan versions.
- Make them uniform: use a ruler or cookie cutter for even squares so everything bakes at the same rate.
Creative twists
- Sun-dried tomato & pine nut: fold in chopped sun-dried tomatoes and toasted pine nuts for texture.
- Spicy feta: add a pinch of red pepper flakes and swap dill for mint for a punchy flavor.
- Meat addition: brown a little ground lamb or beef with cumin, drain, and mix into the filling for a heartier pastry.
- Phyllo version: for a crispier, lighter shell, layer phyllo sheets brushed with butter instead of puff pastry.
- Vegan swap: use vegan cream cheese and tofu-based feta, and brush with aquafaba or olive oil.
Common questions
Q: How long does this take from start to finish?
A: Expect 30–40 minutes total: about 10–15 minutes active prep (sautéing and mixing) and 15–20 minutes baking.
Q: Can I use frozen spinach?
A: Yes — thaw and squeeze out all liquid before mixing. Frozen spinach tends to hold more water, so draining well is essential.
Q: Can I make the filling ahead?
A: Absolutely. Make the filling a day ahead, keep it refrigerated, and assemble right before baking. If freezing fully assembled pastries, bake from frozen as noted above.
Q: Will the pastry get soggy?
A: If spinach is not well drained or filling is over-moist, yes. Remove excess liquid, keep pastry cold, and avoid overfilling to prevent sogginess.
Q: Are these kid-friendly?
A: Yes. The mild cheese mix and flaky pastry are usually a hit with kids. Omit stronger herbs if younger palates prefer plainer flavors.
If you want a reliable, crowd-pleasing appetizer that looks impressive but takes little hands-on time, these Mediterranean spinach-stuffed pastries are a perfect go-to.
Spinach-Stuffed Puff Pastry
Ingredients
Puff Pastry and Filling
- 2 sheets puff pastry (thawed if frozen)
- 10 oz fresh spinach, roughly chopped (or 10 oz frozen, thawed and very well drained)
- 4 oz cream cheese, softened Can substitute with ricotta for lighter texture.
- 4 oz feta cheese, crumbled For a dairy-free version, use plant-based cream cheese and vegan feta.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp finely chopped fresh dill or parsley (or 1 tsp dried oregano)
- Salt and freshly ground black pepper, to taste
- 1 large egg, beaten (for egg wash)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes. Add garlic and cook 30–60 seconds until fragrant.
- Add the chopped fresh spinach in batches and cook until just wilted, 2–3 minutes. If using frozen spinach, add after draining.
- Transfer spinach mixture to a bowl and let cool to room temperature. Once cool, squeeze out any excess liquid with a clean kitchen towel or fine mesh strainer to prevent soggy pastry.
- Mix the drained spinach with cream cheese, crumbled feta, and chopped herbs. Season with salt and pepper, tasting for balance.
- On a lightly floured surface, roll each puff pastry sheet to even thickness if needed. Cut into squares (about 3½–4 inches / 9–10 cm) to yield roughly 12 pastries total.
Assembly
- Spoon about 1–2 tablespoons of filling into the center of each square. Don’t overfill.
- Fold into triangles or bring opposite corners together to make pockets. Press edges firmly and crimp with a fork to seal. If desired, score a small vent hole on top.
- Brush each pastry with beaten egg for a glossy, golden finish. Place on the prepared baking sheet with a bit of space between each.
Baking
- Bake for 15–20 minutes, rotating the pan halfway, until puffed and deep golden brown.
- Let rest 3–5 minutes before serving.