How to Make Spinach and Feta Puff Pastries – Easy & Tasty
These spinach feta pastries are a flaky, golden vegetarian delight made with frozen spinach, Danish feta, red onion, and creamy sour cream — and best of all, there’s no pre-cooking needed! Perfect for lunch, snacking, or entertaining, they’re quick to assemble and bake to perfection. If you’re after more easy vegetarian meals, be sure to check out my Baked Lentil Patties — they’re healthy, satisfying, and completely plant-based.
Spinach & Feta Puff Pastries – Flaky, Savoury & Easy
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 12 pastries
These flaky spinach and feta puff pastries are a quick, delicious vegetarian option made with no pre-cooking. With frozen spinach, Danish feta, red onion, and sour cream, they come together fast and bake beautifully golden. Perfect as a snack, lunch, or crowd-pleasing appetiser.
Ingredients
- 2 cloves garlic finely minced
- 2 red onions thinly sliced into half-moons
- 1 mild chilli thinly sliced (optional)
- 200 g mozzarella cheese grated or sliced
- 200 g block of Danish feta crumbled
- 2 x 400g packets frozen spinach defrosted and drained
- 200 g sour cream
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp nutmeg
- Pine nuts to taste
- Puff pastry sheets number as needed
- Flour for dusting the workbench
- 1 egg for egg wash
- 1 tbsp water or milk for egg wash
- Sesame seeds optional, for sprinkling
Instructions
Preheat Oven:
- Preheat your oven to 200°C (400°F).
Prepare Ingredients:
- Mince the garlic.
- Slice red onions into half-moons.
- Slice the chilli if using.
- Grate or slice the mozzarella.
- Crumble the feta.
- Defrost and thoroughly drain the spinach by squeezing out excess liquid.
Mix the Sour Cream Base:
- In a bowl, mix sour cream, garlic, salt, pepper, and nutmeg. Stir well and set aside.
Prepare the Pastry:
- Lightly flour your workbench.
- Cut a puff pastry sheet into 3 pieces and gently roll each to widen slightly. Repeat with another pastry sheet.
Assemble the Pastries:
- Place spinach in the centre of a pastry rectangle, leaving a 2cm border.
- Spoon the sour cream mixture over the spinach.
- Top with sliced red onion, crumbled feta, mozzarella, pine nuts, and optional chilli.
- Brush edges with egg wash (egg beaten with water or milk).
- Cover with another pastry piece and press gently to seal.
- Fold edges of the bottom sheet over the top and crimp with a floured fork.
- Make 2–3 small slits in the top to allow steam to escape.
- Cut each pastry in half.
Bake:
- Line a baking tray with paper and place pastries on the tray.
- Brush generously with egg wash and sprinkle with sesame seeds (optional).
- Bake for 20–30 minutes or until golden brown.
Serve:
- Let cool slightly and enjoy warm. Repeat with remaining pastries.
Video
Notes
- These pastries freeze well before baking. Simply assemble, wrap, and freeze — bake from frozen, adding a few extra minutes to the cooking time.
- Danish feta is milder and creamier than Greek feta and works beautifully in this recipe.
- Use store-bought frozen spinach for convenience, but be sure to squeeze out excess water to avoid soggy pastry.
- Add a touch of lemon zest or fresh herbs (like dill or parsley) to the sour cream mixture for extra flavour if desired.
- Leftover pastries can be reheated in the oven or air fryer to restore crispiness.
What a total flavour bomb Lee! The first bite i took my eyes rolled backwards, they really are THAT good! All your recipes work & im so grateful for that. I’ve had so many disappointments with other recipes online but yours i trust.
Oh wonderful, I’m so glad you enjoyed these pastries. I love them too. Thank you so much for taking the time to comment, and for trusting my recipes. That really means a lot to me. ❤️