Green Spinach Feta Puff (Printable)

Flaky puff pastry stuffed with spinach, feta, and herbs for a golden, savory Mediterranean delight.

# What You'll Need:

→ Vegetables & Greens

01 - 10.5 oz fresh spinach (or 9 oz frozen spinach, thawed and squeezed dry)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 7 oz feta cheese, crumbled
05 - 1.75 oz ricotta or cream cheese
06 - 1 large egg

→ Pastry

07 - 1 sheet (approx. 9 oz) ready-rolled puff pastry, thawed if frozen

→ Herbs & Seasoning

08 - 2 tbsp fresh dill or parsley, chopped
09 - 1/2 tsp ground black pepper
10 - 1/4 tsp ground nutmeg (optional)
11 - Salt, to taste

→ For Brushing

12 - 1 egg yolk, beaten (for egg wash)

# How To Make It:

01 - Preheat the oven to 390°F. Line a baking tray with parchment paper.
02 - In a large skillet over medium heat, sauté the onion in a splash of olive oil until translucent (about 3 minutes). Add garlic and cook for 1 minute.
03 - Add the spinach and cook until wilted and most moisture has evaporated. Season lightly with salt, pepper, and nutmeg. Let cool for 5 minutes.
04 - In a bowl, combine the cooked spinach mixture with crumbled feta, ricotta or cream cheese, herbs, and 1 beaten egg. Mix well.
05 - Unroll the puff pastry onto the prepared tray. Spoon the filling down the center lengthwise, leaving a 1.5 inch border along the edges.
06 - Fold the sides of the pastry over the filling to enclose, pinching or tucking to seal. Flip seam-side down.
07 - Brush the top with beaten egg yolk.
08 - With a sharp knife, make a few small slits on top for steam to escape.
09 - Bake for 25 minutes or until golden brown and crisp.
10 - Let cool slightly before slicing and serving.

# Expert Suggestions:

01 -
  • The golden flaky crust gives way to a creamy herb flecked center that somehow feels elegant and comforting all at once
  • It comes together faster than you think and looks like you spent all afternoon in the kitchen
  • Leftovers reheat beautifully making it perfect for lazy lunches or unexpected guests
02 -
  • Squeezing every drop of liquid from your spinach whether fresh or frozen is the difference between a soggy bottom and perfectly flaky layers
  • Do not be shy with the egg wash on top it creates that gorgeous professional bakery finish that makes people think you bought it
  • The pastry needs to stay cold until it hits the oven so work quickly and do not let it sit out too long
03 -
  • Work on a chilled surface or marble board if you have one to keep the pastry cold while assembling
  • Use a very sharp knife to cut the slits and saw gently without pressing down to avoid crushing the layers

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