Potato Feta Puff Pastry Pies (Patatopita Puffs)

Ingredients

• 2 largepotatoes, peeled and diced
• 30 ml (2 tablespoons)olive oil or butter
• 1 smallonion, finely diced
• 2scallions, finely sliced
• 170–227 g (6–8 ounces)feta cheese, crumbled
• 113 g (4 ounces)cream cheese, softened
• 1–2 teaspoonsdried oregano or thyme
• ¼ teaspooncrushed red pepper flakes (optional)
• to tastesalt and freshly ground black pepper
• 2 sheets, each 38 × 25 cm (15 × 10 inches)puff pastry, thawed
• 2 egg yolks plus 45–60 ml (3–4 tablespoons)milk, beaten together for the egg wash

Instructions

1. 1

   Boil the potatoes

   Boil the potatoes in salted water for about 15–20 minutes, until easily pierced with a fork. Drain them well, mash until smooth and leave to cool slightly.

2. 2

   Cook the onion

   Heat the olive oil or butter in a frying pan over medium heat. Cook the onion for about 5 minutes, until soft and lightly golden, then add the scallions and cook for 1 minute more. Take the pan off the heat.

3. 3

   Mix the filling

   In a large bowl, combine the warm potatoes, onion mixture, feta, cream cheese, dried herbs, red pepper flakes, salt and pepper. Mix until creamy and evenly combined, then taste and adjust the seasoning.

4. 4

   Cut the pastry

   Unroll each pastry sheet and cut it into 12 equal rectangles: make 3 strips lengthwise, then cut across each strip to make 4 pieces.

5. 5

   Fill and seal

   Put about 2 tablespoons of filling on one half of each rectangle, leaving a small border. Brush the edges with egg wash, fold the pastry over and press to seal, then crimp the edges with a fork.

6. 6

   Chill the pies

   Arrange the pies on baking sheets lined with parchment paper and brush their tops with egg wash. Chill in the refrigerator or freezer for 15–20 minutes.

7. 7

   Bake until golden

   Bake in an oven preheated to 200°C (400°F) for 20–25 minutes, until puffed and deeply golden.

8. 8

   Cool before serving

   Let the pies cool slightly before serving.

What are patatopita puffs?

Patatopita means potato pie, and these small pastries take inspiration from Greek-style potato pies and their savoury cheese fillings. Here, mashed potato and feta are enclosed in ready-made puff pastry for a portable, individual-sized version.

The potato makes the filling soft and substantial, while feta brings a salty tang and cream cheese helps bind everything into a creamy mixture. Rectangles use the pastry sheets efficiently and keep the shaping simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 4g protein, 11g carbs, 9g fat.

The pastry, potato and milk contribute most of the carbohydrates, while the pastry, oil or butter, feta and cream cheese provide much of the fat. Feta, cream cheese and egg yolks also supply protein, though each small pie is a modest serving. Pair a couple with a generous salad or vegetables to add freshness and balance the plate.

Build a balanced filling

Potatoes: mash them while warm for a smooth base, but let them cool slightly before mixing in the cheeses so the filling is easier to handle.

Cheese and herbs: feta supplies saltiness, while cream cheese softens its sharper edge. Oregano or thyme adds a savoury herbal note; choose one or use whichever you have to hand.

Seasoning: feta is already salty, so taste the mixed filling before adding much extra salt. Red pepper flakes are optional and can be left out for a milder pie.

Get the pastry ready

Thawed but cool pastry is easiest to cut and fold without becoming sticky. If it starts to feel soft or difficult to handle, return it to the fridge briefly.

Cut each 38 × 25 cm sheet into 12 rectangles by dividing it into 3 lengthwise strips and then 4 crosswise pieces. This makes 24 pies in total and avoids leftover scraps from trimming circles.

Seal the edges well

Keep the filling on one half of each rectangle and leave a small clear border around it. Too much filling can make the pastry difficult to close.

Egg wash helps the edges stick when folded, and a fork crimp presses them together. Check for gaps before baking so the filling is less likely to escape.

Look for a deep golden finish

Chilling the assembled pies for 15–20 minutes helps keep the pastry cool before it goes into the oven. Brush the tops with egg wash for an even, glossy colour.

Bake at 200°C for 20–25 minutes, until the pastries are well puffed and deeply golden. If they still look pale at the end of that range, use their colour as the cue and give them a little longer.

Serve as a snack or side

These pies work warm or at room temperature as a party bite, a lunchbox snack or a light meal. A crisp green salad or sliced vegetables make a fresh contrast to the buttery pastry and rich filling.

For a more substantial plate, serve them alongside soup or a simple salad with a sharp vinaigrette. Allow the pies to cool slightly before eating, as the filling will be hot straight from the oven.

Recipe notes & tips

• Drain the potatoes thoroughly so the filling does not become watery.
• Taste the filling before adding extra salt because feta can be quite salty.
• Keep the pastry cool while shaping for easier handling.
• Leave a clear border around the filling to help the pastry seal.
• Use parchment paper to make transferring and removing the pies easier.
• Freeze the pies before baking if you want to save some for later.

Variations

• Add spinach: fold in well-drained cooked spinach for a leafy variation.
• Use fresh herbs: replace the dried herbs with finely chopped fresh oregano or thyme.
• Make it milder: leave out the red pepper flakes.
• Add lemon zest: mix a little finely grated zest into the filling for a bright note.
• Try another cheese: replace some of the feta with crumbled goat’s cheese.
• Shape differently: fold the pastry into squares if that suits your pastry sheet better.

Common mistakes to avoid

• Wet potato filling: drain the potatoes well before mashing so the mixture stays firm.
• Overfilling: use about 2 tablespoons per rectangle so the edges can close.
• Soft pastry: chill it briefly if it becomes sticky or floppy while shaping.
• Loose seals: brush the edges with egg wash and press them firmly together before crimping.
• Crowded trays: leave space between pies so the pastry can puff as it bakes.
• Pale pastry: bake until the tops are deeply golden, rather than removing them while still light.

How to store

Keep cooled pies in an airtight container in the fridge for up to 3 days. Reheat in an oven at 180°C until hot and crisp; a microwave will warm them but soften the pastry. For longer storage, freeze the assembled pies before baking and bake from frozen until puffed and golden, allowing extra time as needed.

Frequently asked questions