A bite with Mediterranean flair
If puff pastry had a passport, these little squares would be stamped “Greece”. Buttery pastry filled with tangy feta, earthy spinach, and nutty pine nuts — they’re small in size but bold in flavour. I’ve made them for picnics, parties, and even light suppers when paired with a crisp salad.
Why this trio works
Feta has that crumbly, salty edge that plays beautifully against the mildness of spinach. Add pine nuts, toasted just enough to release their buttery richness, and suddenly you’ve got a filling that feels both rustic and elegant. The pastry simply acts as the golden-edged stage.
When they first won me over
I first made these after returning from a trip to Crete, where spanakopita was a daily staple. Swapping filo for puff pastry gave me an easier, flakier route to the same flavours. Since then, they’ve joined my rotation along with mini spinach and cheddar quiches and roasted tomato and basil tarts.
More pastry inspirations
If you’d like more ways to use puff pastry, explore 20 crispy puff pastry appetisers that are incredibly easy. I’d also recommend my chorizo, manchego and pepper rolls and goat cheese and beetroot tartlets for more flavour-packed options.
Ingredients (makes 16 bites)
- 1 sheet ready-rolled puff pastry (320g)
- 150g fresh spinach, washed and wilted
- 120g feta cheese, crumbled
- 30g pine nuts, lightly toasted
- 1 egg, beaten (for glazing)
- Pinch of nutmeg
- Salt and black pepper
Ingredient notes
Feta can vary in sharpness depending on the brand. Choose one with a creamy texture that crumbles easily — it will melt slightly into the spinach without turning watery.
Toast the pine nuts in a dry pan until golden. Their flavour intensifies quickly, so keep a close eye — they go from perfect to burnt in seconds.
Equipment needed
A sharp knife is helpful for cutting neat squares of pastry that bake evenly. If you prefer round bites, a pastry cutter works just as well. A sturdy baking tray lined with parchment ensures the pastry crisps evenly. Avoid overcrowding — the bites need space to puff properly.
Instructions
Preheat the oven to 200°C (fan 180°C). Line a tray with parchment.
Unroll the puff pastry and cut into 16 squares. Wilt the spinach in a pan with a tiny knob of butter, then squeeze out excess liquid and chop finely.
Mix spinach with crumbled feta, toasted pine nuts, nutmeg, salt, and pepper. Place a spoonful of filling in the centre of each pastry square. Fold the corners towards the centre, leaving a little gap for steam to escape. Brush with beaten egg.
Bake for 15–18 minutes until golden brown and crisp. Serve warm or at room temperature.
Cooking techniques explained
Squeezing spinach thoroughly is the single most important step. Too much liquid in the filling will leak out and prevent the pastry from crisping. Folding the corners of pastry towards the centre helps contain the filling. Leaving a small gap at the top prevents steam from building up inside and bursting the parcel.
What to serve with feta and spinach pastry bites
They pair beautifully with tzatziki for dipping. The cool yoghurt and cucumber balance the richness of the pastry. For something heartier, serve alongside a mezze platter with olives, grilled peppers, and hummus. These bites add a flaky, savoury contrast.
Wine and beer pairings
A crisp Assyrtiko from Greece highlights the feta’s salty tang and echoes the Mediterranean feel. Sauvignon Blanc also works well, its acidity balancing the richness. For beer, try a pale lager for freshness or a wheat beer, which complements the nutty pine nuts and mild spinach.
FAQs
Can I freeze feta and spinach puff pastry bites?
Yes, freeze before baking, then cook straight from frozen.
Do I have to toast the pine nuts?
It’s not essential, but toasting intensifies their flavour and adds depth.
Can I use frozen spinach?
Yes, just defrost thoroughly and squeeze out as much liquid as possible.
Why does my pastry collapse?
The bites may have been overfilled. Stick to modest portions of filling.
Can I make these vegetarian-friendly?
They already are, just check your feta is vegetarian-approved.
Tips for success with feta spinach pastry bites
Don’t over-season. Feta is naturally salty, so taste the filling before adding more salt. Make sure the pastry is chilled when it goes into the oven. Cold pastry puffs higher and more evenly.
Recipe variation suggestions
Swap feta for goat cheese if you’d like a creamier filling with a bit more tang. Add a pinch of chilli flakes or diced roasted red peppers for a bit of heat and sweetness.
Storage and reheating for spinach puff pastry bites
Keep in the fridge in an airtight container for up to three days. Reheat in a hot oven for 5 minutes to restore crispness.
Puff Pastry Bites with Feta, Spinach and Pine Nuts
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 150 g Spinach fresh, washed and wilted
- 120 g feta cheese crumbled
- 30 g pine nuts lightly toasted
- 1 egg beaten (for glazing)
- Pinch Ground nutmeg
- Sea Salt
- Black pepper freshly ground
Instructions
- Preheat the oven to 200°C (fan 180°C). Line a tray with parchment.
- Unroll the puff pastry and cut into 16 squares. Wilt the spinach in a pan with a tiny knob of butter, then squeeze out excess liquid and chop finely.
- Mix spinach with crumbled feta, toasted pine nuts, nutmeg, salt, and pepper. Place a spoonful of filling in the centre of each pastry square. Fold the corners towards the centre, leaving a little gap for steam to escape. Brush with beaten egg.
- Bake for 15–18 minutes until golden brown and crisp. Serve warm or at room temperature