Spinach Stuffed Pastries

WANT TO SAVE THIS RECIPE ?

Spinach Stuffed Pastries: Your Ticket to Crispy, Savory Bliss

Imagine this: a golden, flaky pastry shatters at the first bite, giving way to a creamy, garlicky spinach and feta filling. It’s rich, buttery, and so satisfying you’ll wonder how something this fancy could be so easy.

These Spinach Stuffed Pastries (a.k.a. Spanakopita Triangles or Spinach & Feta Rolls) are elegant enough for parties yet simple enough for a weeknight snack. Using puff pastry or phyllo dough, you’ll turn everyday ingredients into bakery-worthy bites that vanish the moment they hit the table.

Get ready to impress your guests—or just yourself.

 Why You’ll Love This Recipe

• Elegant but effortless: Gorgeous golden pastries, minimal effort.
• Crispy, cheesy, and flavorful: That spinach-feta combo never misses.
• Perfect for any occasion: Great as appetizers, snacks, or light lunches.
• Make-ahead friendly: Freeze before baking for quick entertaining.
• Customizable: Add herbs, cheeses, or even a touch of spice.

 Equipment

• Skillet or sauté pan
• Mixing bowl
• Wooden spoon or spatula
• Baking sheet
• Parchment paper
• Pastry brush
• Knife or pizza cutter

 Ingredients

For the Filling

• 10 oz fresh spinach (or 1 block frozen spinach, thawed & squeezed dry)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup crumbled feta cheese
• ½ cup ricotta or cream cheese
• 1 egg (optional, for binding)
• 2 tbsp fresh dill or parsley, chopped
• 1 tsp lemon juice
• Salt and pepper, to taste
• Pinch of nutmeg (trust us—it’s magic!)

For the Pastry & Finish

• 1 package (17.3 oz) puff pastry or phyllo dough, thawed
• 1 egg, beaten (for egg wash)
• Sesame seeds or everything bagel seasoning (optional, for topping)

Step-by-Step Instructions

Step 1: Prepare the Filling

If using fresh spinach, sauté it in a pan over medium heat until wilted. Let cool completely, then squeeze out all excess water.
In a bowl, combine spinach, onion, garlic, feta, ricotta, egg, herbs, lemon juice, nutmeg, salt, and pepper. Mix until creamy and well blended.

Step 2: Assemble the Pastries

For Puff Pastry (Easy Version):

1. Roll out the thawed pastry sheet on a lightly floured surface.
2. Cut into squares or rectangles.
3. Add a spoonful of spinach filling to the center of each piece.
4. Fold over to create triangles or rectangles and seal edges with a fork.

For Phyllo (Crispier Traditional Method):

1. Layer 2–3 phyllo sheets, brushing each with butter or oil.
2. Cut into long strips, add filling to one end, and fold into triangles until sealed.

Step 3: Bake to Golden Perfection

1. Preheat oven to 375°F (190°C).
2. Place pastries on a parchment-lined baking sheet.
3. Brush with egg wash and sprinkle with sesame seeds (optional).
4. Bake for 20–25 minutes, until puffed, crisp, and golden brown.

 Pro Tips

• Dry spinach = flaky pastry. Any leftover water makes it soggy.
• Seal firmly. A dab of egg wash helps prevent leaks.
• Don’t overfill. Too much filling causes breakage.
• Make ahead: Assemble and freeze; bake straight from frozen when needed.

Serving Ideas

• Serve with tzatziki, ranch, or garlic yogurt dip.
• Pair with a Greek salad or tomato soup for a light meal.
• Perfect for holiday appetizers, brunches, or lunchboxes.

 Variations

• Add protein: Stir in cooked chicken, sausage, or ground lamb.
• Cheese swap: Try mozzarella, goat cheese, or cream cheese blends.
• Spice it up: Add chili flakes or jalapeños for heat.
• Vegan version: Use dairy-free cheeses and brush with olive oil instead of egg wash.

 Storage

• Fridge: Keep unbaked pastries up to 24 hours before baking.
• Freezer: Freeze raw pastries; bake from frozen, adding 5–10 minutes.
• Reheat: Crisp leftovers in the oven at 350°F (175°C) for 10 minutes.

These Spinach Stuffed Pastries are everything you want in a bite: flaky, golden, creamy, and bursting with flavor. They’re easy to make, elegant to serve, and endlessly customizable. Whether you’re feeding guests or treating yourself, one thing’s certain — there won’t be any leftovers. 🥬✨

>

Spinach Stuffed Pastries (Spanakopita-Style)

Crispy, flaky pastries filled with creamy spinach and feta — the perfect savory appetizer or snack.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• 10 oz spinach fresh or frozen, squeezed dry
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 cup feta cheese crumbled
• ½ cup ricotta or cream cheese
• 1 egg optional
• 2 tbsp dill or parsley
• 1 tsp lemon juice
• Salt pepper, and a pinch of nutmeg
• 1 package puff pastry or phyllo dough thawed
• 1 egg for wash
• Sesame seeds optional

Equipment

• Skillet or sauté pan
• mixing bowl
• Wooden spoon or spatula
• Baking sheet
• Parchment paper
• pastry brush
• Knife or pizza cutter

Method

 

1. Wilt spinach if fresh; squeeze out all moisture.
2. Mix spinach, onion, garlic, cheeses, egg, herbs, lemon juice, nutmeg, salt, and pepper.
3. Cut pastry into squares; add filling and fold into triangles or rectangles. Seal edges.
4. Brush with egg wash; sprinkle with sesame seeds.
5. Bake at 375°F (190°C) for 20–25 minutes until golden brown.
6. Cool slightly and serve warm with dipping sauce.

Notes

Drain spinach thoroughly for best texture.
Works great with puff pastry or phyllo dough.
Add chopped sun-dried tomatoes or olives for a Mediterranean twist.