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

Spinach Stuffed Pastries (Spanakopita-Style)

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