A flaky, savory little twist: Spinach and Feta Puff Pastry Twists
Imagine the warm, butter‑kissed aroma of puff pastry as it puffs and browns in the oven — a light, golden shell giving way to a creamy, tangy filling. The first bite offers a delicate crunch, followed by soft, savory ribbons of spinach and briny pockets of feta that melt into the cream cheese. These twists are both comforting and celebratory: familiar like a family recipe, but impressive enough to serve at brunch or a holiday spread.
They’re perfect for cozy weekend breakfasts with a hot mug of coffee, for grazing at parties, or as a quick, crowd-pleasing appetizer when guests arrive unexpectedly. Make a batch for a picnic or pack a few with a salad for an easy, gourmet‑feeling lunch. Because they bake quickly and use mostly pantry staples, they’re also a smart choice for weeknight dinners when you want something tasty without fuss.
Dish Snapshot
- Prep time: 15 minutes (plus thawing time for puff pastry)
- Cook time: 15–20 minutes
- Total time: about 35–40 minutes (including pastry thaw)
- Servings: about 12 twists (serving size: 1 twist)
- Difficulty: Easy — great for beginners and busy cooks
Nutrition Highlights
Estimated nutrition per serving (one twist). These are approximate values calculated from standard ingredient profiles and serving sizes; actual values will vary by brands and exact portioning. Estimates were derived using USDA FoodData Central reference data and standard portion conversions.
- Calories: ~310 kcal
- Protein: ~6 g
- Carbohydrates: ~11 g
- Fat: ~26 g
- Fiber: ~0.5 g
- Sugars: ~0.5–1 g
- Sodium: ~320 mg
Note: Puff pastry and feta contribute most of the calories and sodium; choose lower-sodium feta or a whole‑wheat puff pastry alternative to reduce sodium and increase fiber. For more detailed, brand-specific values consult USDA FoodData Central or your product nutrition labels.
Why You’ll Love It
- Irresistible contrast of textures — crisp, flaky pastry with creamy, tangy filling.
- Crowd‑pleasing flavor: familiar Mediterranean notes (spinach + feta) that appeal to many palates.
- Fast and flexible — assemble in minutes and bake when needed; excellent for entertaining or batch cooking.
- Comforting and slightly elegant at the same time — perfect for weekday treats and holiday spreads alike.
- Simple, wholesome ingredients with options to make it lighter, vegetarian, or more indulgent.
How to Make Spinach and Feta Puff Pastry Twists
Ingredients
- 1 package puff pastry (thawed; typically one 17–20 oz package works)
- 2 cups fresh spinach, chopped (about 60 g)
- 1 cup feta cheese, crumbled (about 150 g)
- 1/2 cup cream cheese, softened (about 110 g)
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
- Olive oil or butter (for brushing; about 1 tbsp optional)
Optional ingredients and substitutions
- Use frozen spinach (about 1 cup thawed, well‑drained) instead of fresh.
- Substitute ricotta (1 cup) for cream cheese for a lighter, slightly sweeter filling.
- For a lower‑sodium option, use reduced‑sodium feta or rinse crumbled feta briefly and pat dry.
- Add a pinch of nutmeg or crushed red pepper flakes for warmth or heat.
- Make it vegetarian-friendly as written; for a non‑vegetarian twist add cooked, crumbled bacon or diced ham.
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the chopped spinach, crumbled feta, softened cream cheese, salt, and pepper until well combined. (If using frozen spinach, make sure it is fully thawed and squeezed dry before mixing.)
- Roll out the puff pastry on a lightly floured surface to smooth any seams. Cut the sheet into 12 even strips (or 8 larger strips for larger twists).
- Place a spoonful (about 1–2 tablespoons) of the spinach and feta mixture near one end of each strip, leaving a small border.
- Fold or roll the pastry over the filling and twist each strip several times to create a spiral/twist. Press the ends gently to seal.
- Place the twists on the prepared baking sheet, spaced a little apart.
- Brush the tops with the beaten egg (egg wash) for a glossy, golden finish. Optionally brush with a little olive oil or melted butter for extra browning.
- Bake for 15–20 minutes or until the pastry is puffed and deep golden brown. Check the bottoms — they should be crisp and lightly browned.
- Serve warm. They’re best on the day of baking but reheat well (see storage tips).
Practical tips while making
- Don’t overmix the filling — it’s fine if small lumps of cream cheese remain for texture.
- Keep the pastry cold until baking; if it becomes too soft, chill the assembled twists in the refrigerator for 10–15 minutes before baking.
- Check doneness by color and puff: a deep golden hue and fully separated layers indicate readiness.
Best Pairings
- Serve warm with: a simple yogurt‑dill dipping sauce, tzatziki, or a roasted red pepper dip.
- Drinks: fresh coffee or tea for mornings; a crisp white wine (Sauvignon Blanc) or a dry rosé for aperitivo moments.
- Sides: accompany with a bright arugula salad, tomato‑cucumber salad, or a lemony chickpea salad.
- For brunch spreading: add smoked salmon, sliced tomatoes, and olives on the side for variety.
Storage Instructions
- Room temperature: Store cooled twists in an airtight container for up to 1 day (they are crispest the same day).
- Refrigeration: Keep in an airtight container for 2–3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness.
- Freezer: Freeze unbaked twists (flash freeze on a tray, then transfer to a freezer bag) for up to 2 months. Bake from frozen — add 5–8 minutes to baking time and watch for golden color. Or freeze baked twists for up to 1 month; reheat in the oven from frozen for best texture.
Pro Tips & Tricks
- Best puff pastry: choose a high‑butter puff pastry for superior flavor and flakiness. Brands vary; many chefs prefer European‑style puff pastry with higher butter content.
- Temperature matters: keep the pastry cold to maximize layers. If you see the butter melting into the dough while handling, chill briefly.
- Even sizing: cut strips with a ruler or pastry wheel for consistent twist size and even baking.
- Doneness cues: the pastry should be a deep golden color and fully puffed; underbaked centers will be doughy.
- Avoid sogginess: especially when using wetter fillings (like thawed frozen spinach), remove excess moisture by squeezing spinach in a clean towel or pressing in a sieve.
Fun Flavor Ideas
- Mediterranean upgrade: Add chopped kalamata olives and a sprinkle of oregano or sumac to the filling.
- Cheesy swap: Replace feta with goat cheese and add lemon zest for a bright, creamy twist.
- Vegan option: Use dairy‑free cream cheese and vegan feta; brush with a little non‑dairy milk and maple syrup for browning. Use a vegan puff pastry.
- Spiced version: Stir in a teaspoon of za’atar or smoked paprika for layered flavor.
- Add protein: Mix in cooked, chopped chicken or crumbled, cooked sausage for heartier twists.
All Your Questions Answered
Q: Can I use frozen spinach?
A: Yes — thaw and squeeze out as much liquid as possible before mixing to avoid soggy pastry.
Q: How can I make them ahead?
A: Assemble and refrigerate for up to 24 hours, or freeze unbaked for up to 2 months; bake from chilled or frozen, adding a few minutes to cook time.
Q: My pastry didn’t puff — what went wrong?
A: Likely the dough was too warm or overworked. Chill the assembled twists briefly and ensure the oven is fully preheated at high temperature.
Q: Are these healthy?
A: They are an indulgent snack/appetizer due to butter and pastry; spinach and feta add nutrients. To reduce fat and calories, use lower‑fat cheeses, smaller portions, or whole‑wheat puff pastry options.
Q: Can I make mini or larger versions?
A: Yes — adjust strip width and baking time accordingly. Mini twists may need only 10–12 minutes; larger ones 20–25 minutes.
Conclusion
Give these Spinach and Feta Puff Pastry Twists a try next time you want an elegant but effortless bake — they’re quick to assemble, endlessly adaptable, and always a welcome addition to a table. If you’d like inspiration for similar projects or alternative shaping techniques, check out this beautiful Spinach and Feta tarte idea and a different spin on spinach‑filled puff pastry twists: Spanakopita Tarte Soleil recipe and Spinach Artichoke Twists inspiration.
If you make them, snap a photo and share — I’d love to see your variations and tips!
Print
Spinach and Feta Puff Pastry Twists
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Flaky puff pastry filled with a creamy mixture of spinach and feta, perfect for appetizers or brunch.
Ingredients
- 1 package puff pastry (thawed; typically one 17–20 oz package)
- 2 cups fresh spinach, chopped (about 60 g)
- 1 cup feta cheese, crumbled (about 150 g)
- 1/2 cup cream cheese, softened (about 110 g)
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
- Olive oil or butter (for brushing; about 1 tbsp optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the chopped spinach, crumbled feta, softened cream cheese, salt, and pepper until well combined.
- Roll out the puff pastry on a lightly floured surface to smooth any seams. Cut the sheet into 12 even strips.
- Place a spoonful (about 1–2 tablespoons) of the spinach and feta mixture near one end of each strip.
- Fold or roll the pastry over the filling and twist each strip several times.
- Press the ends gently to seal and place the twists on the prepared baking sheet.
- Brush the tops with the beaten egg for a golden finish.
- Bake for 15–20 minutes or until the pastry is puffed and deep golden brown.
- Serve warm.
Notes
Best served fresh, but can be reheated. For lower sodium, use reduced-sodium feta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 twist
- Calories: 310
- Sugar: 1g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 30mg
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