Spinach and Feta Pastries

Total time: 45 minutes (15 minutes preparation (excl. defrosting), 30 minutes cooking)

Serves: Makes 36

Crispy, golden and packed with flavour, these Spinach and Feta Puff Pastries are everything a good snack should be—easy to make, freezer-friendly, and seriously moreish. Rolled like mini croissants and filled with a savoury mix of spinach and creamy Danish feta, they’re perfect for parties, lunchboxes, or a lazy weekend bake. Serve them warm or at room temp with a side of tomato sauce or ketchup—don’t be surprised if they vanish in minutes.

Spinach and Feta Pastries recipe

Ingredients

500 g frozen spinach thawed and well drained
200 g Danish feta crumbled
6 sheets frozen puff pastry partially thawed
1 egg beaten, for egg wash

Method

Preheat oven to 200°C (fan-forced 180°C) and line two baking trays with baking paper.
Defrost the spinach fully—either by leaving it in the fridge overnight, at room temperature, or using a microwave. Once defrosted, squeeze out as much liquid as possible using your hands or a clean tea towel.
In a mixing bowl, combine the drained spinach and crumbled Danish feta.
Cut each sheet of puff pastry into 3 equal rectangles lengthwise. Then cut each rectangle diagonally to form 2 triangles—6 triangles per sheet, 36 in total.
Place one heaped teaspoon of filling at the wide end of each triangle. Roll gently toward the point, like a croissant, to enclose the filling.
Arrange the pastries on the prepared trays with the pointed end tucked underneath. Brush with beaten egg.
Bake for 25–30 minutes, or until golden brown and crisp.
Serve warm or at room temperature.

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