Savory Spinach Feta Pastry

The first time I made these puff pastry parcels, I was rushing to impress some neighbors who'd dropped by unannounced. I had spinach wilting in my crisper drawer, a block of feta that needed using, and exactly thirty minutes before they arrived. What started as kitchen improvisation turned into something so impossibly flaky and golden that they asked for the recipe before they'd even finished eating.

I made a double batch for my daughter's school potluck once and watched them vanish in minutes while the casseroles sat untouched. She came home grinning, saying everyone wanted to know who made them. I didn't mention that I'd burned my hand on the baking sheet pulling them out, but that's the kind of detail that somehow makes the memory sweeter.

Ingredients

• Fresh spinach (200 g, or 150 g frozen): Use fresh if you can find it, but frozen works beautifully—just squeeze out every drop of moisture or you'll end up with soggy pastry instead of crispy layers.
• Feta cheese (150 g, crumbled): The salty, tangy backbone of the whole thing; don't skip it or try to substitute with something milder.
• Cream cheese (50 g): This binds everything together and adds a subtle richness that makes the filling taste less austere than feta alone.
• Onion and garlic (1 small onion, 2 cloves): Cook them gently until soft so they disappear into the filling rather than announcing themselves with sharp bites.
• Fresh dill (2 tbsp, or 1 tbsp dried): Dill feels made for spinach and feta; if you have it fresh, the flavor is noticeably brighter and more alive.
• Nutmeg (¼ tsp): A whisper of this spice transforms the filling from good to something people can't quite put their finger on—it's the secret.
• Puff pastry (1 sheet, thawed): The entire success of this dish depends on keeping this cold and handling it gently; let it warm to room temperature for about fifteen minutes before rolling.

Instructions

Wake up your oven:

Set it to 200°C (400°F) and line a baking sheet with parchment paper while it heats. A hot oven is what gives you that dramatic puff and golden color.

Cook down your greens:

Sauté the onion in a nonstick skillet until it turns translucent and soft, then add garlic and let it perfume the pan for about thirty seconds. Add your spinach and cook it down, stirring often, until every trace of moisture has evaporated—this usually takes about five to seven minutes and is the single most important step for keeping your pastry crispy.

Build the filling:

Let the spinach mixture cool slightly, then fold it together with the feta, cream cheese, dill, black pepper, nutmeg, and salt in a large bowl. Stir in one beaten egg until everything is cohesive and creamy.

Shape your pastry:

Unroll the puff pastry onto a lightly floured surface and smooth out any creases with your hands. Cut it into six equal squares using a sharp knife.

Fill and fold:

Place a generous heaping tablespoon of filling in the center of each square, then fold all four corners toward the center and pinch them together to seal. The parcel should look like a little gift wrapped in golden dough.

The egg wash moment:

Brush each parcel with beaten egg using a pastry brush, which gives you that restaurant-quality glossy finish. This step takes twenty seconds and changes everything visually.

Bake until golden:

Pop them into your preheated oven for twenty to twenty-five minutes, watching them puff and turn deep golden brown. They're done when the pastry is crispy and the filling is warm all the way through.

Rest and serve:

Let them cool for five minutes on the baking sheet so the pastry sets, then transfer them to a plate. They're wonderful warm, at room temperature, or even chilled the next day if any survive that long.

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I served these at a dinner party last spring, and someone took a bite, closed their eyes, and said, 'This tastes like Greece,' which made me laugh because I'd never been there. But something about the combination of salty feta, warm spinach, and that herbaceous whisper of dill does transport you somewhere sun-drenched and simple.

When to Make These

These parcels are ideal for any moment when you want to feel like you've put in effort without actually breaking a sweat. They're perfect for office potlucks, casual dinner parties, unexpected guests, or those nights when you want something more interesting than toast but less demanding than a full meal.

Flavor Combinations to Try

While the classic version with dill is hard to beat, the filling is forgiving enough to welcome small adjustments based on what you have on hand. Sun-dried tomatoes add a sweet-tart richness, fresh mint brings a surprising brightness, and parsley works beautifully if dill is nowhere to be found. The feta and cream cheese base is sturdy enough to anchor whatever herbs or additions you choose.

Make-Ahead and Storage

You can assemble these completely a few hours ahead and refrigerate them before baking, which means most of the work is done before guests arrive. They're equally good served warm from the oven or at room temperature, making them ideal for potlucks or picnics where heating isn't an option. Leftover parcels keep well in an airtight container for three days, though honestly they rarely last that long.

• Assemble them on parchment and refrigerate for up to four hours before baking for maximum convenience.
• If you want to freeze them unbaked, wrap them individually and bake directly from frozen, adding a few extra minutes to the cooking time.
• Reheat any leftovers gently in a 160°C oven just until warmed through so the pastry doesn't dry out.

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These humble parcels have become my go-to when I want to feed people something beautiful without spending hours in the kitchen. There's something generous about them that belies how simple they are to make.

Recipe Questions & Answers

→ Can frozen spinach be used instead of fresh?

Yes, thawed and well-drained frozen spinach works well. Make sure to remove excess moisture to avoid soggy filling.

→ What can I substitute for dill?

Fresh parsley or mint are excellent alternatives that complement the cheese and spinach flavors.

→ How do I ensure crisp pastry edges?

Chill the pastry before filling, avoid overfilling, and brush with egg wash before baking for a golden, crisp finish.

→ Can this be prepared ahead of time?

Yes, you can assemble the parcels and refrigerate them for a few hours before baking to save time.

→ What serving suggestions complement this dish?

Serve warm or room temperature alongside a fresh salad or with light white or red wines like Sauvignon Blanc or Pinot Noir.