These flaky, buttery, potato feta puff pastry pies are a beautiful, simple, and delicious appetizer!
Flaky, golden puff pastry filled with a creamy potato and feta mixture, lightly seasoned with herbs and a touch of heat. These are simple, comforting, and perfect for hosting, snacking, or freezing for busy days. I love shaping these into rectangles to
These little puff pastry pies are the kind of recipe everyone reaches for first. The filling is creamy, savory, and packed with comforting Greek flavors, while the buttery pastry bakes up crisp, flaky, and beautifully golden. They feel elegant enough for entertaining but are incredibly easy to make, which makes them perfect for holidays, brunches, casual gatherings, or stocking the freezer for busy days.
Why will everyone love these Potato Feta Puff Pastry Pies?
Flaky, buttery
crisp golden
layers of puff pastry
Creamy, rich,
Savory, tangy
potato and feta filling
What makes the filling creamy and flavorful?
Potatoes – peeled and diced to create the soft, fluffy base of the filling, making these pies hearty and comforting.
Olive oil or butter – Adds richness and helps soften the onions while deepening the savory flavor.
Onion – Finely diced to bring sweetness and depth to the filling as it cooks down.
Scallions – Finely sliced all the way down to the white parts and swirled in a bowl of cool water to release any dirt. They add a fresh, mild onion flavor that brightens the richness of the potatoes and cheese.
Feta cheese – Adds salty, tangy Greek flavor and gives the filling its signature savory bite. Crumble from a block to avoid tasteless precrumbles.
Cream cheese – Makes the filling extra creamy and smooth while balancing the feta’s saltiness.
Dried oregano or thyme – Add warm herby flavor that pairs beautifully with the potatoes and feta.
Crushed red pepper flakes – Add gentle heat and extra depth without overpowering the filling.
Salt and black pepper – Balance and enhance all the flavors.
What makes the pastry flaky and golden?
Puff pastry – Bakes into buttery, crisp, flaky layers that make these pies look bakery-style and elegant with very little effort. I like to get these from a restaurant supply store because they’re bigger than store-bought, but store-bought works, too.
Egg yolks and milk – Create the egg wash that gives the pastry its shiny, deeply golden finish.
How do I prepare the potatoes?
Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain well and mash until smooth. Set aside to cool slightly.
Do I need to cook the onion mixture?
Heat the olive oil or butter in a skillet over medium heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the scallions and cook for another minute. Remove from the heat.
How do I make the filling?
In a large bowl, combine the warm potatoes, onion mixture, feta, cream cheese, dried herbs, crushed red pepper flakes, salt, and black pepper. Mix until creamy and well combined. Taste and adjust the seasoning if needed.
What’s the best way to prepare the puff pastry?
Unroll each puff pastry sheet and cut into 12 equal rectangles by cutting lengthwise into 3 strips, then crosswise into 4 pieces.
How do I fill and shape the pies?
Place about 2 tablespoons of filling on one half of each rectangle, leaving a small border around the edges. Brush the edges with egg wash, fold the pastry over, and press to seal. Crimp the edges with a fork.
Why should I chill the pies before baking?
Transfer the pies to parchment-lined baking sheets and chill in the refrigerator or freezer for 15–20 minutes. This helps the puff pastry stay cold so it bakes up extra flaky and holds its shape beautifully.
How do I bake them perfectly?
Bake in a preheated 400°F oven for 20–25 minutes, or until puffed and deeply golden. Allow to cool slightly before serving.
What’s the best way to serve potato feta puff pastry pies?
Serve warm or at room temperature with a simple salad, olives, yogurt, or tzatziki.
Filoxenia Hosting Tip
These are perfect for entertaining because they can be assembled completely ahead of time and baked fresh right before guests arrive. Arrange them on a large platter with olives, dips, fresh vegetables, and warm bread for an effortless Mediterranean-style spread that feels welcoming and abundant. 💛
Can I use different shapes?
Rectangles are the easiest shape and eliminate puff pastry waste, but circles or triangles work beautifully, too.
Can these be frozen?
These pies freeze wonderfully unbaked. Freeze them on a tray until solid, then transfer to a freezer-safe container for up to 2 months. Bake directly from frozen at 375°F, adding 5–8 extra minutes to the baking time.
Flavor Variation Ideas
Fresh dill or parsley can be added to the filling for extra freshness and classic Greek flavor.
Do you have more savory hand pies?
Mini Kotopitakia (Greek Chicken Puff Pastry Pies)
Tiropitakia Kourou (Greek Cheese Pies with Yogurt Dough)
Greek Cheese Pie Triangles: Tiropitakia
Mizithropitakia: Greek Sweet Cheese Pies
Kimadopitakia: Greek Phyllo Pies with Beef & Herbs
Hortopitakia: Mini Pies from Crete filled with Greens
Cretan Kalitsounia filled with Beef
Watch the Video
Potato Feta Puff Pastry Pies (Patatopita Puffs)
Flaky, golden puff pastry filled with a creamy potato and feta mixture, lightly seasoned with herbs and a touch of heat. These are simple, comforting, and perfect for hosting, snacking, or keeping in the freezer for busy days.
I love shaping these into rectangles to avoid puff pastry waste and make assembly quick and easy.
Ingredients
For the filling
- 2 large potatoes, peeled and diced
- 2 tablespoons olive oil or butter
- 1 small onion, finely diced
- 2 scallions, finely sliced
- 6–8 ounces feta cheese, crumbled
- 4 ounces cream cheese, softened
- 1–2 teaspoons dried oregano or thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For the pastry
- 2 sheets puff pastry, thawed (each 15 x 10 inches)
- 2 egg yolks plus 3–4 tablespoons milk, beaten (egg wash)
Instructions
Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain well and mash until smooth. Set aside to cool slightly.
In a skillet, heat the olive oil or butter over medium heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the scallions and cook for another minute. Remove from heat.
In a large bowl, combine the warm potatoes, onion mixture, feta, cream cheese, dried herbs, crushed red pepper flakes, salt, and pepper. Mix until creamy and well combined. Taste and adjust seasoning.
Unroll each puff pastry sheet and cut into 12 equal rectangles (cut lengthwise into 3 strips, then crosswise into 4 pieces).
Place about 2 tablespoons of filling on one half of each rectangle, leaving a small border. Brush edges with egg wash, fold over, and press to seal. Crimp with a fork.
Transfer to parchment-lined baking sheets. Brush tops with egg wash. Chill in the refrigerator or freezer for 15–20 minutes.
Bake in a preheated 400°F oven for 20–25 minutes, until puffed and deeply golden.
Allow to cool slightly before serving.
Notes
Chilling before baking helps the pastry puff up beautifully and hold its shape. Rectangles are the easiest shape and eliminate waste, but circles can be used if preferred. These can be assembled ahead and frozen unbaked—bake from frozen at 375°F, adding 5–8 minutes. You can add fresh dill or parsley to the filling for extra flavor. Serve warm or at room temperature.
To Serve
Serve with a simple salad, olives, or a side of yogurt or tzatziki.
Filoxenia Hosting Tip
These are perfect for entertaining because you can make them ahead and bake them fresh right before guests arrive. Arrange them on a platter with olives, dips, and a fresh salad, and you’ve created a beautiful, welcoming spread with minimal effort. 💛
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