Spinach & Feta Puff Pastry Puffs (Spanakopita-Style)

Everyone loves these flaky, buttery spinach & feta spanakopita puffs, perfect for making ahead!

These spinach and feta puffs are inspired by classic spanakopita, but made easy with puff pastry. The filling is creamy, savory, and balanced, with plenty of spinach and feta. They’re perfect for parties, brunch, or serving alongside soup or salad, and they freeze beautifully.

Sweet or savory, Puff pastry recipes have to be my favorite. The buttery flakiness just soothes the soul. Turn it into spanakopita, and it’s a combination made in heaven. You can make a big batch of these pies to stock your freezer and always have them on hand. They’re easy to put together, bake in no time, and look good on any appetizer board or spread.

Why You’ll Love These Spinach and Feta Puffs

Tender, buttery, crispy

Flaky, golden puffed pastry

Savory, creamy, herby,

Bright, fresh, oniony

Soft, briny spinach feta filling.

What are the ingredients for spinach and feta puff pastry pies?

Baby spinach leaves – Fresh spinach cooks down significantly, so a full pound is just right. I always like to add it to the pan a little at a time so it doesn’t release too much liquid and the filling stays creamy — not watery.

Olive oil – Adds richness and helps soften the scallions and garlic without overpowering the spinach.

Scallions – Provide mild onion flavor and freshness without the sharpness of raw onion.

Garlic – Adds depth and warmth. Grating it ensures it melts seamlessly into the filling.

Salt & freshly cracked black pepper – Essential for drawing out moisture from the spinach and enhancing flavor.

Cream cheese – Makes the filling creamy and stable, helping it hold together beautifully inside the puff pastry. Set it out to come to room temperature so it easily melts into the pan.

Feta cheese – Brings tangy, salty brightness that defines the classic Greek flavor. My favorite is sheep’s milk feta.

Dried dill – Subtle herby freshness for traditional spanakopita flavor. You can use fresh if you have it.

Puff pastry sheet – Creates the most flaky, buttery layers with minimal effort. I get this at the restaurant supply store, but you can use store-bought as well.

Egg wash –mix an egg yolk with milk to give the pastries their glossy, deeply golden finish.

How do I start the filling?

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Heat a large skillet over medium heat. Add the olive oil, scallions, and a pinch of salt. Cook for 2–3 minutes, until softened. Add the grated garlic and cook briefly until fragrant.

When do I add the spinach?

Increase the heat to medium-high and add the spinach in batches, seasoning lightly with salt and pepper as you go. Allow the liquid released by the spinach to evaporate before adding more. Cook until all the spinach is wilted and the pan is mostly dry.

How do I make the filling creamy?

Remove the skillet from the heat. While the mixture is still warm, stir in the cream cheese until fully incorporated. Crumble in the feta and mix well. Add the dried dill if using. Taste and adjust seasoning as needed. Allow the filling to cool to room temperature before assembling.

How do I assemble the puffs?

Unroll the puff pastry on a lightly floured surface and cut using one of the options below. Spoon the spinach filling onto one half of each pastry piece, leaving a small border around the edges. Brush the edges lightly with egg wash, fold over, and press to seal. Crimp with a fork if desired.

Which shapes work best for these pies?

Square Option (No Waste) -Cut the 15 x 10-inch puff pastry sheet into 3 rows by 4 rows, creating 12 equal squares (about 3.3 x 3.75 inches). This option eliminates scraps and is the most efficient.

Round Option -Use a 3½ to 4-inch round cutter to cut circles from the pastry. Fill half the circles, brush edges with egg wash, and top with remaining circles. Press to seal and crimp. This method creates pastry scraps that should not be re-rolled, as re-rolling affects how the pastry puffs.

Can I make these ahead of time?

Yes! Like I said, make a big batch or a double batch and put them in the freezer so you always have them on hand for surprise guests or in preparation for a dinner party. Freeze the unbaked pies on a baking sheet and store them in airtight bags or containers in the freezer until ready to bake. You can place them in the oven frozen, and just add about 5 minutes to the cook time.

How long do I bake the pies?

Transfer to the prepared baking sheet and brush the tops with egg wash. Bake for 20–25 minutes, or until puffed and deeply golden. Let cool slightly before serving.

What’s the best way to serve Spinach & Feta Puff Pastry Puffs?

I love to serve these with soup or put them out as a snack or appetizer. They go well with a lot of different appetizers, so fit right in on any appetizer spread.

Do you have more fun ways to eat spanakopita?

Spanakopita Filled Croissants

Pull-Apart Spanakopita& Chicken Sliders

Spanakopita Grilled Cheese Sandwiches

Spanakopita Phyllo Cups

Spinach & Feta Phyllo Rolls: Spanakopita Rolls

Spanakopita Dip

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