A Crowd-Pleasing Appetizer

These flaky, golden Greek Spinach Puffs are filled with a savory mixture of spinach, feta and fresh herbs.

Perfect for holiday gatherings or year-round entertaining, they bring the flavors of spanakopita in a convenient bite-sized form.

Shop the Ingredients

1 box puff pastry

300gr fresh spinach

3 tbsp olive oil

1 onion, finely chopped

5 green onions, chopped

Salt and pepper to taste

2 large eggs, divided (1 for filling, 1 for egg wash)

1/2 cup fresh dill, chopped

200gr feta cheese , crumbled

Directions

Heat olive oil in a large pan over medium heat.

Sauté the onion with a pinch of salt until soft and translucent (5-7 minutes).
Stir in the fresh spinach and cook until wilted, allowing any excess moisture to evaporate. Season with salt and white pepper. Remove from heat and let cool.

Once the mixture has cooled to room temperature, stir in one beaten egg, dill and feta. Mix until well combined.

Preheat the oven to 375°F (190°C) and position a rack in the center.

Spray a 12-cup muffin pan with cooking spray. Roll out the puff pastry sheets and cut each into 9 squares. Line each muffin cup with a pastry square, pressing gently into the corners.

Spoon about 2 tablespoons of the spinach mixture into each pastry-lined cup. Bring the corners of the pastry to the center and press lightly to seal. Beat the remaining egg and brush it over the tops for a golden finish.

Bake for 23-27 minutes, or until the puffs are golden and crispy. Let cool for a few minutes in the pan, then transfer to a wire rack. Use a small spatula if needed to loosen the edges.