Spinach and Feta Puff Twists (Print version)
Flaky puff pastry twists with spinach, feta and aromatics—golden, handheld savory bites for gatherings.
# What goes in:
→ Filling
01 - 7 ounces fresh spinach or 5.3 ounces frozen spinach, thawed and drained
02 - 5.3 ounces feta cheese, crumbled
03 - 1 small onion, finely chopped
04 - 1 garlic clove, minced
05 - 2 tablespoons olive oil
06 - 1/4 teaspoon ground nutmeg
07 - Salt and black pepper, to taste
→ Pastry
08 - 1 sheet (8.8 ounces) ready-rolled puff pastry, preferably all-butter
09 - 1 large egg, beaten
10 - 1 tablespoon sesame seeds or nigella seeds (optional)
# Cooking steps:
01 - Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until softened, about 3 minutes. Stir in minced garlic and cook for an additional 30 seconds.
03 - Add spinach to the skillet. If using fresh, cook until wilted; if using thawed, heat through. Remove excess moisture by pressing the mixture with a spoon or draining in a sieve. Allow to cool slightly.
04 - Stir crumbled feta, ground nutmeg, salt, and pepper into the cooled spinach mixture. Mix thoroughly to combine.
05 - Unroll puff pastry sheet onto a lightly floured surface. Evenly spread spinach-feta filling over half of the pastry, leaving a narrow border around the edges.
06 - Fold pastry over to encase the filling. Lightly press to seal. Cut the filled pastry into 12 strips, each about 3/4 inch wide.
07 - Gently twist each strip and arrange on the prepared baking tray. Brush with beaten egg and sprinkle with sesame or nigella seeds, if desired.
08 - Bake for 18 to 20 minutes until golden brown and crisp. Allow to cool briefly before serving.
# Tips from flavorandfeast:
01 -
- You can use frozen or fresh spinach without fuss—the twists taste just as delicious either way.
- They’re impossibly flaky, quick to assemble, and make any get-together feel a bit more special.
02 -
- If you skip squeezing the spinach, your pastry will get a sad, soggy bottom—trust me, it’s worth the effort.
- Tasting the filling before adding it to the pastry makes all the difference since feta can vary in saltiness.
03 -
- Chill your filled pastry before twisting if the room is warm—it’ll be less sticky and easier to handle.
- Don’t be afraid to twist each strip an extra time for extra flakiness in every bite.