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The starter, Mediterranean

Spinach and feta pastries

Spinach and feta pastries are puff pastry triangles filled with a Greek style filling, serving 6 as an appetizer or starter. They need 30 minutes of active work and are assembled in the morning for the evening. The recipe is easy, costs €1.50 per person, and the key to success is pressing the spinach very dry before mixing it with the feta.

Little golden pastries, spinach, feta and dill, straight from Greece, best eaten warm.

Spinach and feta pastries
For
6 people
Work
30 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.50
Calories per person
330 kcalcalculated by Kiloach, your weight coach

These pastries work because of the contrast between crisp puff pastry and a soft, savory filling. Spinach brings the green, feta a sharp saltiness, and dill a freshness that ties everything together. It's a bite that tastes of Greece without asking for any special skill.

They fit right into a cocktail party, a shared starter at the center of the table, or a holiday buffet. The individual size appeals to kids and adults alike, and using store bought puff pastry keeps the recipe doable even on a weeknight when you're having people over.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 10 min
  3. Before the guests arrive 1 step, 20 min
  4. When it's time to serve Nothing to do

In the morning, thaw and press the spinach, make the filling, shape the pastries and brush them with egg before chilling them on a tray. Just before guests arrive, bake at 200°C for 20 minutes. Serve warm straight from the oven, with nothing left to do at the last minute.

The ingredients

6 people

Dairy

  • Puff pastry 2
  • Feta 200 g
  • Eggs 2

Frozen foods

  • Frozen leaf spinach 500 g

Fruits and vegetables

  • Onion 1
  • Dill 0.5 bunch

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Thaw the spinach, press it very firmly in a kitchen towel and sauté it with the chopped onion in olive oil. 10 min

    Squeeze out every last drop, otherwise the filling will soak through the pastry.

  2. Mix the spinach with the crumbled feta, chopped dill, one egg, nutmeg and pepper.

    Feta is already salty, taste before adding any salt.

  3. Cut the pastry into squares, top each with a spoonful of filling, fold into a triangle and seal the edges with a fork.

    Brush a little water on the edges, they stick much better.

  4. Brush the pastries with beaten egg, then chill them on a tray.

    Brush without letting the egg drip onto the edges, or they won't puff up properly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Bake at 200°C until puffed and golden, then serve warm. 20 min

    Don't open the oven before ten minutes of baking, the pastry would collapse.

Our tips to get it right

  • Keep the puff pastry cold until the very last moment, it cuts more cleanly and puffs up better in the oven.
  • If the filling still feels damp after pressing the spinach, stir in a spoonful of breadcrumbs to dry it out without changing the flavor.
  • Space the pastries out on the baking sheet, they need hot air circulating all around to brown evenly.

The variations

  • Swap the feta for fresh goat cheese for a milder, less salty version.
  • Add a handful of toasted pine nuts to the filling for extra crunch.
  • For kids, make smaller pastries and leave out the dill if its flavor isn't a hit with them.

What to serve it with

  • A Greek style cucumber and yogurt salad
  • A glass of chilled dry white wine
  • Cherry tomatoes and olives as a starter

Storage

Unbaked pastries keep 24 hours in the fridge on a covered tray. They freeze very well raw and unbaked, just bake them straight from frozen with a few extra minutes. Once baked, reheat for 5 minutes in the oven to bring back the crispness.

Questions about this recipe

Can I use fresh spinach instead of frozen?

Yes, use about 600g of fresh spinach, wilt it in a pan and press it dry just like the frozen version. The result is very similar, with a slightly fresher taste.

How do I keep the pastries from opening while baking?

Seal the edges well with a fork after lightly moistening the pastry. Also avoid overfilling each square, too much filling pushes the pastry open.

How many pastries does this recipe make?

With two sheets of puff pastry cut into squares, you'll usually get between 12 and 16 pastries, depending on their size. That's enough for 6 people as a starter or appetizer.

Can I replace the dill with another herb?

Flat leaf parsley works well if dill isn't a favorite at your table. Fresh mint, used sparingly, also adds an interesting Mediterranean touch.

Can spinach and feta pastries be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step.

How long does it take to make spinach and feta pastries?

Allow 1 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in spinach and feta pastries?

About 330 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does spinach and feta pastries cost?

About €1.50 per person, that's €9.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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