My Macedonian-style spinach and feta puff pastry is ridiculously easy to make! It bakes up deliciously golden, topped with a savory mix of spinach, feta cheese, and an oven-fried egg. Have it in the oven with just 10 minutes of prep!
I love turning store-bought puff pastry into delicious and EASY meals and appetizers. If you’re looking for another tasty idea, try my tomato tart or this asparagus cheese tart, next.
Growing up, my after-school snacks consisted of ajvar (roasted red pepper relish) on toast and zelnik, a type of Macedonian spinach and feta pie similar to Greek spanokopita. Some might even call today’s recipe a puff pastry spanakopita! But in Macedonia, this crispy, creamy spinach and feta puff pastry is zelnik. This recipe is an easy way to recreate one of my favorite childhood snacks. Nowadays, I make it for brunch, lunch, and dinner!
Why You’ll Love This Spinach and Feta Puff Pastry
- Plenty of flavor and texture. This puff pastry recipe is the best way to satisfy a craving for my favorite combination: savory spinach and salty feta cheese. The crust is crisp and flaky, while the filling is rich and creamy, topped with a yolky oven-fried egg.
- Easy to make. While traditional phyllo pies like zelnik involve lots (and lots) of layers, my spinach and feta puff pastry is ready in minutes. I assemble the spinach topping pizza-style on top of store-bought puff pastry. It’s a perfect shortcut!
- Versatile. Spinach feta pastry is one of my favorite things to make for breakfast, brunch, or even as an appetizer. It even makes a great side dish to chicken skewers or grilled kebapi (Macedonian kebabs) for a light weeknight dinner. I always eat my pastry with a side of plain yogurt, but there’s really no wrong way to enjoy them.
Ingredients You’ll Need
This easy spinach and feta puff pastry is a bit like my crispy phyllo breakfast pizza. Instead of phyllo, we’re using store-bought puff pastry dough. There are 5 whole ingredients you’ll need to make it (plus salt, pepper, and yogurt for serving), and I’ve included my notes here. Scroll down to the recipe card after the post for the printable list and recipe instructions.
- Puff Pastry – You’ll need only one sheet of refrigerated or frozen puff pastry. If you’re using frozen, be sure to thaw it out completely.
- Spinach – I recommend baby spinach as it’s more tender than regular spinach or chard. You’ll sauté the spinach with olive oil so that it wilts before baking.
- Garlic – Freshly minced.
- Feta Cheese – I like to use fat-free crumbled feta. If you don’t have feta cheese, you could substitute it with goat cheese or Cotija cheese in a pinch.
- Eggs – I top my spinach and feta puff pastry with an egg. It fries on top while the pastry bakes, just enough that the yolk is still a bit runny. So good! That being said, feel free to skip the egg if you prefer.
How to Make a Feta and Spinach Puff Pastry
This easy recipe is ready for the oven in 10 minutes, making it a way quicker and easier alternative to a classic zelnik or spanakopita. It has all the flavors minus the time and effort, and it’s perfect for weekends. Here’s how to make it.
- Prepare the puff pastry. Start by rolling out the puff pastry into a large 11” square, and cut the square in half to make two rectangles. Place these onto a lined baking sheet. Then, par-bake the pastry crust in a 400ºF oven for 8 minutes.
- Sauté. Meanwhile, add spinach and garlic to a skillet and sauté until the spinach has wilted. Stir in the crumbled feta.
- Assemble. Next, take the puff pastry out of the oven. Poke the center of the pastry with a fork so that it deflates, leaving a puffed crust on all sides. Divide the spinach filling evenly between the two pastries.
- Add an egg. Finally, make a well in the center of each spinach and feta pastry and crack an egg into the well.
- Bake. Bake the pastry at 400ºF for 10-12 minutes, until the pastry is crisp and golden. Let the puff pastries rest for a couple of minutes, then season, slice, and serve!
Fresh vs. Frozen Spinach
Both work well in this puff pastry recipe! I like to sauté fresh baby spinach. If you’re using frozen spinach, you can skip the sautéeing step and simply toss it with the garlic and feta. Just make sure that you thaw and drain it completely beforehand.
Tips and Variations
- Cook fresh spinach first. If you’re using fresh spinach, make sure to sauté it in the pan first and drain any excess liquid before you add the topping to the puff pastry. Adding fresh spinach directly to the crust will make the pastry soggy.
- For extra browned edges, brush the border of the puff pastry with an egg wash or butter before baking.
- If you skip the egg in this recipe, I recommend adding a creamy cheese to the spinach filling, like ricotta or cream cheese.
- Add some heat. If you like a bit of spice, sprinkle over crushed red pepper flakes or drizzle the pastry with hot sauce, like Sriracha.
Storing and Reheating
- Refrigerate. Store the leftover spinach and feta puff pastry in an airtight container for up to 2 days in the fridge. The puff pastry gets a bit soggy with time, but the flavors are still nice.
- Reheat. Warm leftovers in a 350ºF oven to crisp up the pastry. I sometimes like to sprinkle over extra feta to help freshen up the topping.
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Prep. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
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Par-bake the puff pastry. Using a rolling pin, lightly roll out the puff pastry to approximately 11×11. Cut in half. Then, transfer both halves to the previously lined baking sheet. Bake for 8 minutes.
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In the meantime, prepare the filling. Heat olive oil in a large nonstick skillet; add spinach and garlic, season with salt and pepper, and cook for 2 minutes or until the spinach is wilted. Stir frequently.
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Add feta cheese. Stir in the crumbled feta and continue to cook for 30 seconds. Remove from heat and set aside.
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Assemble. Take the puff pastry out of the oven. Using a fork or a spoon, deflate the center of the puff pastry, leaving a 1 ½-inch puffed-up border on all sides. Divide up the filling and add it to the center of both pastries.
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Add an egg. Make a well in the center of the filling and crack an egg inside of the well.
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Bake. Bake for 10 to 12 minutes, or until the puff pastry is a nice golden brown. Remove from the oven and let the pastry rest for about 3 minutes.
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Slice and serve. Garnish with a bit of crumbled feta. Cut each pastry into 4 wedges, and optionally serve it with a side of plain yogurt, sour cream, etc.
Calories: 225kcal | Carbohydrates: 16g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 49mg | Sodium: 221mg | Potassium: 201mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2758IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
