Green Spinach Feta Puff

The way puff pastry fills a kitchen with buttery warmth is something I started craving during those endless apartment winters when anything golden and flaky felt like a small victory against the gray outside.

My sister called me one Sunday afternoon asking if I could bring something to a last minute brunch and I had defrosted puff pastry sitting on the counter with no plan.

Ingredients

• Fresh spinach: Using fresh spinach gives you brighter color and a lighter texture compared to frozen which can sometimes become dense
• Feta cheese: Good quality feta makes all the difference here so taste it first and adjust your salt accordingly since some brands are quite salty
• Puff pastry: Keep your pastry cold until the moment you are ready to work with it because warmth is the enemy of those beautiful flaky layers
• Fresh dill or parsley: Fresh herbs bring a brightness that dried herbs simply cannot match in this particular filling
• Egg yolk: Brushing with egg yolk rather than whole egg gives you that deep golden restaurant quality finish

Instructions

Preheat your oven to 200°C (390°F) and line a baking tray:

This preparation step ensures everything moves smoothly once your filling is ready

Sauté the onion and garlic:

Cook the chopped onion in a splash of olive oil over medium heat until translucent then add minced garlic for just one minute to avoid bitterness

Wilt the spinach:

Add fresh spinach to the skillet and cook until it has completely wilted and most moisture has evaporated then season lightly with salt pepper and optional nutmeg

Prepare the filling:

Let the spinach mixture cool for five minutes then combine with crumbled feta ricotta or cream cheese herbs and one beaten egg until everything is well incorporated

Assemble the pastry:

Unroll your puff pastry onto the prepared tray and spoon the filling down the center lengthwise leaving a 3 to 4 cm border along the edges

Shape and seal:

Fold the sides of the pastry over the filling to enclose it completely pinching or tucking to seal then flip it seam side down for a cleaner appearance

Add the finishing touches:

Brush the top generously with beaten egg yolk and use a sharp knife to make a few small slits on top to allow steam to escape during baking

Bake to golden perfection:

Bake for 25 minutes or until the pastry is deeply golden brown and crisp then let it cool slightly before slicing into servings

Pin This

That brunch became the first of many times this spinach and feta pastry made an appearance at family gatherings.

Make Ahead Magic

You can prepare the filling a day in advance and keep it refrigerated which actually helps the flavors meld together beautifully.

Serving Suggestions

This pastry pairs wonderfully with a crisp green salad dressed simply with lemon vinaigrette to cut through the richness.

Variations to Try

Sometimes I add sun dried tomatoes or toasted pine nuts to the filling for extra texture and depth of flavor.

• Try adding chopped olives for a Mediterranean twist
• A pinch of red pepper flakes brings gentle warmth
• Swap spinach for chopped chard when in season

Pin This

There is something deeply satisfying about pulling a golden parcel from the oven and watching people lean in as the steam escapes.

Questions & Answers

→ What type of spinach is best to use?

Fresh spinach is ideal for a vibrant flavor and texture, but thawed and thoroughly drained frozen spinach works well when fresh isn't available.

→ Can I use other cheeses instead of feta?

Yes, substituting part or all feta with ricotta or cream cheese results in a creamier filling, balancing the savory greens.

→ How do I prevent the pastry from becoming soggy?

Make sure to cook the spinach until most of the moisture evaporates and cool the filling before assembling to keep the pastry crisp.

→ What herbs complement the filling best?

Fresh dill or parsley add bright, aromatic notes—dried versions can be used but reduce quantity to maintain balance.

→ Can I prepare this in advance?

Yes, you can assemble the pastry beforehand and refrigerate it. Brush with egg wash right before baking for a golden finish.