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Flaky spinach and feta puff pastries on a serving board, golden brown and filled with cheese, spinach, and red onion.

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.
5 from 1 vote
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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.