Spinach & Feta Puff Pastry Puffs (Spanakopita-Style)

Ingredients

• 454 g (1 pound)baby spinach leaves
• 3 to 4 tablespoonsolive oil
• 3 to 4spring onions, thinly sliced
• 3 clovesgarlic, grated
• to tastesalt
• to tastefreshly cracked black pepper
• 230 g (8 ounces)cream cheese, softened
• 170 g (6 ounces)feta cheese, crumbled
• 1 teaspoondried dill (optional)
• 1 sheet, thawed (38 × 25 cm; 15 × 10 inches)puff pastry
• 1 egg yolk mixed with 2 to 3 tablespoons milkegg wash

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. 2

   Soften spring onions

   Set a large frying pan over medium heat. Add the olive oil, spring onions and a pinch of salt; cook for 2 to 3 minutes, until softened.

3. 3

   Add the garlic

   Stir in the grated garlic and cook for a few seconds, just until fragrant.

4. 4

   Wilt the spinach

   Raise the heat to medium-high and add the spinach in batches, seasoning lightly with salt and pepper as you go. Let the liquid from each batch evaporate before adding the next, then cook until all the spinach has wilted and the pan is mostly dry.

5. 5

   Stir in cream cheese

   Take the pan off the heat. While the mixture is still warm, stir in the cream cheese until fully incorporated.

6. 6

   Finish the filling

   Mix in the crumbled feta and dried dill, if using. Taste and adjust the seasoning as needed, then leave the filling to cool to room temperature before assembling.

7. 7

   Cut the pastry

   Unroll the puff pastry on a lightly floured surface and cut it using one of the options below. For squares, cut the 38 × 25 cm (15 × 10-inch) sheet into 3 rows by 4 rows to make 12 squares, each about 8.4 × 9.5 cm (3.3 × 3.75 inches). For rounds, use a 9 to 10 cm (3½ to 4-inch) cutter to cut circles; do not re-roll the scraps.

8. 8

   Fill and seal

   Spoon filling onto one half of each pastry piece, leaving a small border. Brush the edges lightly with egg wash, fold the pastry over, and press to seal; crimp with a fork if desired. For round puffs, put filling in the centre of half the circles, brush their edges with egg wash, cover with the remaining circles, then seal and crimp.

9. 9

   Brush the tops

   Transfer the puffs to the prepared baking sheet and brush their tops with egg wash.

10. 10

    Bake until golden

    Bake for 20 to 25 minutes, until puffed and deeply golden. Leave to cool slightly before serving.

What are spanakopita-style puffs?

Spanakopita is a Greek savoury pastry traditionally filled with spinach and feta and wrapped in layers of filo. This version borrows that familiar filling but uses puff pastry for a flaky, more straightforward bake.

Cream cheese makes the filling smooth and cohesive, while feta brings a salty tang. The combination gives each pastry bite a creamy centre against crisp, browned layers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 164 calories, 4g protein, 9g carbs, 12g fat.

The pastry supplies most of the carbohydrates and contributes fat, while olive oil, cream cheese and feta add much of the fat. Spinach, feta and cream cheese provide some protein, though the filling is chiefly vegetable and cheese rather than a high-protein main. Pair a puff or two with salad or soup to balance the plate with fresh vegetables.

Build a savoury filling

Spinach: Fresh baby spinach wilts quickly, but it releases plenty of water. Cook it in batches and let the liquid evaporate so the filling does not make the pastry soggy.

Cheeses: Stir the softened cream cheese into the warm spinach mixture, then fold in the feta. The cream cheese helps bind the filling, while feta provides its distinctive savoury flavour.

Seasoning: Feta is already salty, so season the spinach lightly and taste the finished filling before adding more salt. Dill is optional and adds a gentle herbal note.

Keep the pastry flaky

Cool filling: Let the mixture reach room temperature before assembling. Warm filling can soften the pastry and make it harder to seal neatly.

Light touch: Work on a lightly floured surface and avoid pressing or stretching the pastry more than needed. This helps it retain its layers as it bakes.

Choose a shape

Squares: Cutting the sheet into 12 equal squares uses the pastry without leaving scraps. Fold each piece over its filling to make a triangular or rectangular parcel, depending on how you position it.

Rounds: A 9 to 10 cm cutter makes neat circular parcels, but leaves pastry scraps. The method says not to re-roll those scraps, so choose squares if you want to avoid them.

Seal and bake

Edges: Leave a narrow border around the filling and brush it lightly with egg wash before folding. Press the edges together firmly; a fork can help secure the seal.

Colour: Bake until the pastry has risen and is deeply golden, using the 20 to 25-minute range as a guide. Let the puffs cool briefly before serving so the filling can settle.

Serve for brunch or a party

These puffs suit a brunch spread or a platter of savoury bites. For a more complete plate, serve them with a crisp salad or a bowl of soup.

They are rich and flaky, so a fresh accompaniment with a little crunch makes a pleasant contrast.

Recipe notes & tips

• Soften the cream cheese before mixing so it blends smoothly into the warm spinach.
• Cook the spinach in batches rather than piling it all into the pan at once.
• Let each batch of spinach liquid evaporate before adding more leaves.
• Cool the filling fully before it touches the pastry.
• Keep a small clear border around the filling to help the pastry seal.
• Use the egg wash sparingly on the edges so they can still press together.

Variations

• Add herbs: Stir chopped fresh dill into the filling in place of the dried dill.
• Use filo: For a closer nod to traditional spanakopita, wrap the filling in layered filo pastry instead of puff pastry.
• Add lemon: Mix a little lemon zest into the cooled filling for a fresh citrus note.
• Make smaller bites: Cut smaller pastry pieces and use less filling in each, keeping the edges clear for sealing.
• Serve with dip: Offer a bowl of plain yoghurt alongside the baked puffs.

Common mistakes to avoid

• Wet spinach: Let the pan liquid evaporate between batches so excess moisture does not soften the pastry.
• Hot filling: Cool the filling to room temperature before assembling to keep the pastry easier to handle.
• Overfilling: Use a modest spoonful and leave a border so the edges can meet and seal.
• Loose edges: Press the pastry firmly together and crimp with a fork if needed to help contain the filling.
• Pale pastry: Bake until the puffs are deeply golden, not just risen.
• Re-rolling scraps: The round-cutting method says not to re-roll leftover pastry; choose the square cut to avoid scraps.

How to store

Cool the puffs completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot and crisp; the pastry may soften if reheated in a microwave. They can also be frozen, as noted in the recipe description.

Frequently asked questions