Spinach and Feta Puff Pastry Pockets

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  • Crispy, buttery puff pastry
  • Classic Mediterranean spinach–feta combo
  • Easy but feels fancy
  • Freezer-friendly & meal-prep approved
  • Kid-friendly and crowd-pleasing

Ingredients

For the Filling

  • 10 oz (280 g) frozen spinach, thawed & well squeezed dry
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup mozzarella cheese (optional, for extra meltiness)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg (optional but traditional)
  • 1/2 tsp dried oregano or dill
  • 1 egg, lightly beaten (for richness in filling – optional)

For the Pastry

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (egg wash)
  • 1 tbsp milk or water (for egg wash)

Optional Toppings

  • Sesame seeds
  • Nigella seeds
  • Grated Parmesan

Instructions

Prepare the Spinach Filling

  1. Heat olive oil in a skillet over medium heat.
  2. Add chopped onion and sauté for 3–4 minutes until soft.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in the squeezed spinach and cook 2–3 minutes to remove excess moisture.
  5. Remove from heat and let cool slightly. Cooling is important so the pastry doesn’t melt while assembling.

Mix the Filling

In a bowl, combine:

  • Cooked spinach mixture
  • Feta cheese
  • Mozzarella (if using)
  • Salt, pepper, nutmeg, oregano/dill
  • Optional beaten egg

Mix well until creamy but not watery.

Prepare the Puff Pastry

  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. Roll puff pastry lightly to smooth seams.
  4. Cut into 6 or 9 equal squares, depending on size preference.

Assemble the Pockets

  1. Place 1–2 tablespoons of filling in the center of each square.
  2. Fold into triangles or rectangles.
  3. Press edges with a fork to seal.
  4. Brush tops with egg wash.
  5. Sprinkle seeds or Parmesan if desired.

Bake to Golden Perfection

  • Bake for 18–22 minutes
  • Until puffed, deeply golden, and crisp Let cool for 5 minutes—they’re HOT inside!

Serving Ideas

  • With tzatziki or garlic yogurt sauce
  • Alongside a fresh tomato–cucumber salad
  • As a brunch side with eggs
  • Party appetizer cut smaller

Storage & Make-Ahead Tips

  • Fridge: 3 days in airtight container
  • Freezer (unbaked): up to 2 months
  • Reheat: Oven or air fryer for best crispiness (avoid microwave)

Variations

  • Add sun-dried tomatoes
  • Swap feta for ricotta
  • Add chopped olives
  • Make it spicy with chili flakes
  • Vegan: dairy-free cheese + plant-based pastry

Health Benefits

  • Spinach is rich in iron, fiber, and antioxidants
  • Feta adds protein and calcium
  • Baked, not fried
  • Satisfying without being heavy

A Little History

This filling is inspired by Greek spanakopita, traditionally made with phyllo dough. Puff pastry is the modern shortcut—same flavors, extra flake, less work

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