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Golden spinach and puff pastry turnovers with feta cheese.

Spinach and Cheese Puff Pastry Turnovers

These Spinach and Puff Pastry Turnovers offer a delightful crunch with a gooey, savory interior. Inspired by Greek spanakopita, this version uses a buttery puff pastry shortcut and a three-cheese blend (Feta, Mozzarella, and Parmesan) for the perfect Mediterranean-style bite. Perfect as a freezer-friendly snack or a side dish for your favorite Greek salad.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 sheets frozen puff pastry thawed
  • 10 oz frozen chopped spinach thawed and squeezed dry
  • 1 cup shredded mozzarella
  • ½ cup crumbled feta
  • ¼ cup grated parmesan
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • ¼ tsp nutmeg
  • Salt and black pepper to taste
  • 1 egg for egg wash
  • 1 tbsp sesame seeds or everything seasoning

Method
 

  1. Preheat: Set oven to 400°F (200°C) and line a tray with parchment.
  2. Sauté: Cook garlic in olive oil for 1 min. Add dry spinach, nutmeg, salt, and pepper. Sauté for 2 mins to remove moisture. Let cool.
  3. Mix: Combine cooled spinach with mozzarella, feta, and parmesan.
  4. Cut: Roll out pastry sheets and cut each into 4 squares (8 total).
  5. Fill: Place 2–3 tbsp of filling in the center of each square.
  6. Seal: Brush edges with egg wash, fold into a triangle, and crimp with a fork.
  7. Top: Brush tops with egg wash and sprinkle with seeds.
  8. Bake: Bake for 20–25 minutes until puffed and deeply golden.

Notes

  • The most important step is wringing every drop of moisture from the spinach to ensure a crispy base.
  • If the pastry becomes too soft while filling, pop the tray in the fridge for 10 minutes before baking to ensure maximum puff.
  • To reheat, use an oven or air fryer at 350°F (175°C) for 5 minutes; avoid the microwave as it will make the pastry soggy.