Spinach and Feta Puffs
These spinach and feta puffs are what I make when I want something that looks impressive but doesn’t ask much of me. The filling cooks in one pot, the pastry comes ready-made, and the whole thing is rolled, sliced and baked. What comes out of the oven is flaky and buttery, with a savoury, salty filling that has a gentle kick from the chillies. They work as a snack, a starter or a lunchbox addition.
Why You’ll Love These Spinach and Feta Puffs
- Flaky, golden pastry – Puff pastry bakes up crisp and buttery, giving every bite a satisfying crunch.
- A savoury, flavour-packed filling – Garlic, fresh chillies and salty feta turn simple spinach into something you won’t stop eating.
- One pot filling – The onion, chillies, garlic and spinach all cook in the same pot, so there is very little washing up.
- Made with simple ingredients – Store-bought puff pastry and a handful of everyday ingredients are all you need.
- Great for sharing and making ahead – Roll and slice the puffs in advance, then bake when you need them. They are perfect for parties, lunchboxes or an easy snack platter.
Ingredients for Spinach and Feta Puffs
Vegetable oil: This cooks the aromatics and helps the spinach release its moisture without sticking. Substitute: Olive oil.
Onion: It adds sweetness and body to the filling.
Red and green chillies: They bring heat and colour. Remove the seeds for a milder filling, or use fewer chillies.
Garlic: The main savoury flavour in the filling.
Fine salt: Feta is salty, so this is only enough to draw moisture out of the spinach.
Baby spinach: It looks like a huge amount but cooks down a lot. If using frozen spinach, thaw and squeeze very dry.
Puff pastry: Use an all-butter pastry if you can, for the best flavour and rise. Keep it cold until you are ready to roll it.
Plain feta: It melts slightly into the spinach and adds a creamy, tangy bite. You can also use ricotta or a firm vegan feta.
Milk: It helps the pastry turn golden and holds the sesame seeds in place.
Black and white sesame seeds: They add crunch and a nutty flavour, and they look great on top.
How to Make Spinach and Feta Puffs
Step 1: Cook the aromatics. Heat the oil in a large pot over medium heat. Add the onion, red chillies, green chillies and garlic. Cook for 4 to 5 minutes, until softened and fragrant.
Step 2: Wilt the spinach. Add the spinach and salt. Cook for 3 to 5 minutes, stirring occasionally, until the spinach has wilted and most of the excess moisture has cooked away. A wet filling makes soggy pastry, so give it the full time. Remove from the heat and let the mixture cool.
Step 3: Roll out the pastry and fill. Preheat the oven to 200°C. Roll out the puff pastry on a lightly floured surface or a non-stick baking mat.
Spread the spinach evenly across the pastry. Crumble the feta over the top, leaving a small border around the edges so the filling doesn’t squeeze out.
Step 4: Roll and score. Roll the pastry firmly into a log, enclosing the filling, and place it seam-side down. Use the tip of a sharp knife to score a shallow slit across the top of pastry, which helps steam escape.
Step 5: Top and bake. Brush the top with milk, cut into 8 equal pieces, arrange them on a non-stick baking tray and sprinkle with the black and white sesame seeds. Bake for 20 to 25 minutes, until puffed and golden brown.
Step 6: Cool and serve. Let the spinach and feta puffs cool on the tray for a few minutes. This lets the pastry set and keeps the hot filling from burning your mouth. Serve warm or at room temperature.
Tips for the Best Spinach and Feta Puffs
- Cook off the moisture – Let the spinach cook until most of the liquid has evaporated. A drier filling is the key to crisp, flaky pastry that doesn’t turn soggy on the bottom.
- Let the filling cool – Allow the spinach mixture to cool before spreading it on the pastry. A hot filling melts the butter in the puff pastry before it reaches the oven, which means less rise and fewer flaky layers.
- Roll the log firmly – A tight roll keeps the filling enclosed and helps the puffs hold their shape when you slice them, so they don’t unravel while baking.
- Use a sharp knife – A sharp or serrated knife cuts cleanly through the layers without squashing them. Chilling the log for 10 minutes before slicing makes this even easier.
- Don’t overfill the pastry – Leaving a small border around the edges stops the filling from squeezing out as the puffs bake, so you get neat, evenly shaped puffs.
- Score the tops – A shallow slit across each puff lets steam escape and gives them a pretty finish once baked.
Can I Make Spinach and Feta Puffs Ahead of Time?
Yes. You can cook the filling up to a day ahead and keep it in the fridge. You can also roll and slice the puffs, cover the tray and refrigerate for up to 24 hours, then brush with milk and bake when you need them. Add a couple of extra minutes to the baking time if they go in cold.
How to Store Spinach and Feta Puffs
Fridge: Keep baked puffs in an airtight container for up to 3 days.
Freezer: Freeze baked puffs for up to 2 months, or freeze the unbaked, sliced puffs on a tray and then transfer to a freezer bag. Bake the unbaked ones from frozen, adding 5 to 10 minutes.
To reheat: Warm in a 180°C oven or air fryer for 8 to 10 minutes to crisp the pastry again. A microwave will make them soft.
Frequently Asked Questions
How do I stop the puffs from going soggy?
Cook the spinach until most of the moisture has gone, let the filling cool, and use a hot oven. Frozen spinach must be squeezed very dry.
Can I use frozen puff pastry?
Yes. Thaw it in the fridge and keep it cold until you roll it.
Can I use frozen spinach?
Yes. Thaw it, then squeeze out as much water as you can before chopping and cooking it.
Are they vegetarian?
The ingredients are vegetarian, but always double check the ingredient labels.
Can I make them vegan?
Use a vegan feta, a plant-based milk for brushing, and check that your puff pastry contains no dairy.
Can I use an egg wash instead of milk?
Yes. An egg wash gives a deeper golden colour and a glossier finish. I just prefer mines to be eggless.
⭐ Tried this recipe? Leave a star rating and a comment below. I’d love to hear how your spinach and feta puffs turned out!
Equipment
- Large pot
- Rolling Pin
- sharp knife
- Baking tray
- Baking paper
Ingredients
- 1/4 cup vegetable oil
- 1 onion finely sliced
- 4 small red chillies
- 2 small green chillies
- 4 garlic cloves finely diced
- 1/2 tsp fine salt
- 400g baby spinach roughly chopped
- 400g puff pastry
- 250g plain feta cheese
- 2 tbsp milk for brushing
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
Instructions
- Heat oil in a large pot over medium heat. Add the onion, red chillies, green chillies and garlic. Cook for 4–5 minutes, until softened and fragrant.
- Add the spinach and salt. Cook for 3–5 minutes, stirring occasionally, until the spinach has wilted and most of the excess moisture has cooked away.
- Remove from the heat and allow the spinach mixture to cool slightly.
- Preheat the oven to 200°C. Roll out the puff pastry sheet on a lightly floured surface or a non-stick baking pan.
- Spread the spinach evenly across the pastry. Crumble the feta over the top, leaving a small border around the edges so the filling doesn’t squeeze out.
- Roll the pastry firmly into a log, enclosing the filling. Place it seam-side down.
- Cut the pastry roll into 8 equal pieces and arrange them on a lined baking tray.
- Brush the tops with milk, then sprinkle with the black and white sesame seeds.
- Bake for 20–25 minutes, or until the pastry is puffed and golden brown.
- Allow the spinach and feta puffs to cool for a few minutes before serving.
Notes
- Cook the spinach until most of the moisture is gone, or the pastry will turn soggy.
- If using frozen spinach, thaw it and squeeze it very dry first.
- Chill the rolled log for 10 minutes before slicing for cleaner cuts.
