Easy Spinach and Feta Puff Pastry Squares

Easy Spinach and Feta Puff Pastry Squares

These golden, flaky Spinach and Feta Puff Pastry Squares are a quick, crowd-pleasing twist on traditional Greek spanakopita. Layers of buttery, crisp puff pastry encase a savory, herb-infused mixture of spinach, tangy feta, and creamy ricotta. Topped with toasted sesame seeds and scored into individual portion-sized squares before baking, this recipe delivers an effortless appetizer, light lunch, or party snack that looks and tastes like it came straight from a bakery.

Ingredients & Measurements

• Store-bought Puff Pastry: 2 sheets (thawed according to package instructions)

• Fresh Spinach: 10 oz / 300g (washed, cooked down, thoroughly squeezed dry, and chopped) or 10 oz frozen chopped spinach, thawed and squeezed dry

• Feta Cheese: 7 oz / 200g (crumbled)

• Ricotta Cheese or Cream Cheese: 1/2 cup (120g)

• Garlic: 2 cloves (minced)

• Egg: 1 large (beaten, divided: half for the filling, half for egg wash)

• Extra Virgin Olive Oil: 1 tablespoon

• Fresh Herbs: 2 tablespoons chopped dill or parsley (optional)

• Sesame Seeds: 1 tablespoon (for topping)

• Salt & Black Pepper: To taste

Step-by-Step Instructions

1. Prepare the Oven and Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Make the Filling: Heat olive oil in a skillet over medium heat and sauté the minced garlic for about 1 minute until fragrant. In a medium mixing bowl, combine the cooked/squeezed spinach, crumbled feta, ricotta, sautéed garlic, fresh herbs, half of the beaten egg, salt, and black pepper. Stir until completely blended.

3. Assemble the Pastry Base: Unroll the first sheet of puff pastry onto the prepared parchment paper. Spread the spinach and cheese filling evenly across the dough, leaving a 1/2-inch (1 cm) border around the edges.

4. Top and Seal: Brush the exposed edges with a little water or egg wash. Lay the second sheet of puff pastry directly on top. Crimp the edges tightly with a fork to seal the filling inside.

5. Score and Garnish: Using a sharp knife or pizza cutter, gently score the top pastry sheet into a grid of 9 equal squares without cutting all the way through the bottom sheet. Brush the entire top surface with the remaining beaten egg wash and sprinkle generously with sesame seeds.

6. Bake: Bake for 22 to 25 minutes, or until the pastry has puffed up high and turned a deep golden brown.

7. Serve: Allow the pastry to cool for 5 minutes, then slice along the pre-scored lines into individual squares. Serve warm or at room temperature.

Nutritional Information (Per Square)

Note: Based on a 9-square yield using standard puff pastry sheets.

• Calories: ~260 kcal

• Protein: 8g

• Carbohydrates: 22g

• Dietary Fiber: 2g

• Sugars: 1g

• Total Fat: 16g

• Saturated Fat: 7g

• Sodium: 380mg

Related Questions & High-CPM Search Keywords

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  • Easy puff pastry appetizers for parties

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• Frequently Asked Questions for Your Recipe Blog:

  • How do I stop the puff pastry bottom from getting soggy? Ensure the spinach is squeezed completely dry using a clean kitchen towel before mixing it with the cheeses. Moisture is the main cause of a soggy pastry base.

  • Can I make these spinach squares ahead of time? Yes! You can assemble the pastry layer, cover it tightly, and keep it refrigerated for up to 24 hours before baking. Add the egg wash and sesame seeds right before putting it in the oven.

  • How do I reheat leftover squares? Reheat leftover squares in an oven or air fryer at 350°F (175°C) for 5 to 7 minutes to restore their crispiness. Avoid using the microwave, as it will make the puff pastry soft and chewy.