Description
These Spinach Feta Pastry Bites are ultra-cooked, ultra-crispy, toasted, sauced, dripping, and juicy. Flaky puff pastry holds a creamy, garlicky spinach and feta filling that bakes up golden and bubbly in a mini muffin pan. They’re easy to make, perfect for parties or snacking, and impressive enough to serve for holidays, game day, or any time you want a bite-size appetizer that disappears fast.
Ingredients
- 1 sheet puff pastry, thawed (or crescent dough)
- 1 cup frozen chopped spinach, thawed and squeezed very dry
- 1/2 cup crumbled feta cheese
- 4 oz (1/2 block) cream cheese, softened
- 1 tablespoon olive oil (or melted butter)
- 1 teaspoon minced garlic (or 1/2 teaspoon garlic powder)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 large egg, beaten (for egg wash)
- 2 tablespoons shredded mozzarella or parmesan, for topping (optional)
- Fresh parsley or dill, chopped, for garnish (optional)
Instructions
- Prep the pan and oven: Preheat the oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan or spray with nonstick cooking spray. Set aside.
- Prepare the pastry: On a lightly floured surface, unfold the thawed puff pastry sheet. Gently roll it out into a rectangle to smooth the seams. Cut the pastry into 24 even squares. Press each square into a mini muffin cup to form a small pastry “bowl,” letting the corners stick up slightly for extra crispiness.
- Make the spinach feta filling: In a medium mixing bowl, combine the squeezed-dry spinach, crumbled feta, softened cream cheese, olive oil, and garlic. Stir until smooth and evenly mixed. Season with salt and pepper to taste. The mixture should be thick and spoonable.
- Fill the pastry cups: Spoon about 1 tablespoon of the spinach feta mixture into each pastry-lined muffin cup, filling almost to the top. If using, sprinkle a little shredded mozzarella or parmesan over each bite for extra cheesy tops.
- Brush and bake: Lightly brush the exposed pastry edges with the beaten egg to help them brown and become ultra-crispy. Bake for 12–15 minutes, or until the pastry is puffed, deeply golden, and the filling is hot and bubbly.
- Cool slightly and garnish: Remove the pan from the oven and let the bites cool in the pan for 5 minutes to set. Carefully loosen each bite with a small offset spatula or butter knife and transfer to a serving platter. Garnish with chopped parsley or dill, if desired.
- Serve sauced and juicy: Serve the Spinach Feta Pastry Bites warm on their own, or with a side of garlic yogurt sauce, tzatziki, or marinara for dipping. Enjoy the ultra-cooked, ultra-crispy, toasted edges and creamy, juicy center in every bite.
Notes
For the crispiest results, make sure the spinach is very dry so the filling stays thick and the pastry doesn’t get soggy. If using crescent dough instead of puff pastry, pinch the seams together before cutting into squares. To make ahead, assemble the bites, cover the pan, and refrigerate for up to 12 hours, then bake just before serving. Baked bites can be reheated in the oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 2 pastry bites
- Calories: 190
- Sugar: 1g
- Sodium: 260mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg