Savory Spinach Feta Pastry (Printable Version)
Flaky golden pastry pockets with spinach, feta, cream cheese, and dill for a savory, satisfying dish.
# What You'll Need:
→ Vegetables
01 - 7 oz fresh spinach (or 5.3 oz frozen, thawed and drained)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 5.3 oz feta cheese, crumbled
05 - 1.8 oz cream cheese, softened
06 - 1 large egg (for filling)
07 - 1 large egg, beaten (for egg wash)
→ Herbs & Seasonings
08 - 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
09 - ½ tsp ground black pepper
10 - ¼ tsp ground nutmeg (optional)
11 - Pinch of salt, to taste
→ Pastry
12 - 1 sheet puff pastry (approximately 9-10 oz), thawed if frozen
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Heat a nonstick skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and spinach; cook until spinach wilts and excess moisture evaporates. Remove from heat and allow to cool slightly.
03 - In a large bowl, mix the cooled spinach mixture with crumbled feta, softened cream cheese, chopped dill, black pepper, nutmeg, and salt. Stir in one egg until the filling is well combined.
04 - On a lightly floured surface, roll out puff pastry to smooth seams. Cut into six equal squares.
05 - Divide the filling, placing approximately 2 heaping tablespoons in the center of each pastry square. Fold the corners over the filling to form parcels and pinch edges to seal. Place each parcel seam-side down on the prepared baking sheet.
06 - Brush the tops of the parcels with beaten egg to achieve a glossy finish.
07 - Bake in the preheated oven for 20 to 25 minutes until the pastries are puffed and golden brown.
08 - Let the pastries cool for five minutes before serving.
# Expert Insights:
01 -
- That moment when you break into one and the pastry shatters into buttery layers is pure magic, and it happens every single time.
- It feels fancy enough to serve guests but honest enough to eat alone with your coffee on a Tuesday morning.
- The filling comes together in one bowl while the oven preheats—no fancy technique required.
02 -
- The spinach must be completely dry before it goes into the filling or you'll end up with a soggy, steam-pocket mess instead of crispy pastry—I learned this the hard way on my second attempt.
- Don't work the puff pastry too much or it will shrink and refuse to puff properly; handle it like something delicate and it will reward you.
03 -
- Keep your puff pastry cold from start to finish—cold pastry creates steam pockets that puff dramatically, while warm pastry just spreads.
- A pinch of ground nutmeg is the difference between good filling and filling that makes people ask what that flavor is.