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Crispy spinach and feta pastries arranged on a marble platter.

Spinach and Cheese Stuffed Pastries

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12 pastries
Course: Lunch, Side Dish
Cuisine: Greek, Mediterranean
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 2 sheets Puff Pastry thawed but kept cold
  • 10 oz Fresh Baby Spinach or 1 package frozen, thawed and squeezed dry
  • 1 cup Feta Cheese crumbled
  • 1/4 cup Fresh Dill finely chopped
  • 2 cloves Garlic minced
  • 1 small Yellow Onion finely diced
  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Egg beaten with 1 tsp water for egg wash
  • 1/2 tsp Black Pepper to taste

Method
 

  1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent (about 4 minutes). Stir in the minced garlic and cook for another 30 seconds until fragrant.
  3. Wilt the Spinach: Add the spinach to the skillet in batches, stirring until completely wilted.
  4. Remove Moisture (Crucial Step): Transfer the cooked spinach mixture to a fine-mesh sieve or a clean kitchen towel. Squeeze firmly to remove all excess liquid. The mixture should be very dry.
  5. Mix the Filling: In a medium bowl, combine the dried spinach mixture, crumbled feta, chopped dill, and black pepper. Stir until well incorporated.
  6. Prepare Pastry: On a lightly floured surface, unfold the puff pastry sheets. Roll slightly to even out. Cut each sheet into 6 equal squares (12 total).
  7. Assemble: Place 1 generous tablespoon of filling in the center of each square. Fold the pastry over to form a triangle.
  8. Seal: Press the edges firmly with your fingers, then use the tines of a fork to crimp the edges, ensuring a tight seal.
  9. Finish and Bake: Place pastries on the prepared baking sheets. Brush the tops evenly with the egg wash. Bake for 18–20 minutes, or until the pastries are puffed and a deep golden brown.
  10. Serve: Allow to cool for 5 minutes on a wire rack before serving.

Notes

  • Moisture Control: Squeeze cooked spinach in a kitchen towel until bone-dry. Excess water causes a soggy pastry base.
  • Temperature Matters: Keep puff pastry chilled until the moment of filling. Cold dough hits a hot oven to create maximum flaky layers.
  • Sealing Technique: Brush a tiny amount of water or egg wash on the inner edges before folding to act as "glue" before crimping with a fork.
  • Storage & Reheat: Store in the fridge for up to 3 days. Reheat in an oven or air fryer at 350°F for 5 minutes to restore the crunch; avoid the microwave.
  • Make-Ahead: Freeze unbaked pastries on a tray, then transfer to a bag. Bake directly from frozen at 400°F for 22–25 minutes.