Name: Spinach & Feta Puff Pastry Parcels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 sheet ready-rolled puff pastry, thawed (about 250 g); 200 g fresh spinach or 150 g frozen spinach, thawed and well squeezed; 1 small onion, finely chopped; 2 cloves garlic, minced; 150 g feta cheese, crumbled; 1 egg, beaten (for brushing); 1 tbsp olive oil; Salt and black pepper, to taste

Spinach & Feta Puff Pastry Parcels a flaky, golden puff pastry wraps around a deliciously savory mix of spinach, feta, garlic, and onion—this is one of my go-to recipes when I want something comforting yet elegant. Whether served warm or at room temperature, these parcels never fail to impress, and they’re just as perfect for a relaxed lunch as they are for a party appetizer.

Why You’ll Love This Recipe

I love how effortlessly these puff pastry parcels come together with minimal prep and a short bake time. The filling is creamy and flavorful thanks to tangy feta and sautéed spinach, while the pastry bakes up crisp and airy. They’re versatile, too—I can serve them hot out of the oven or pack them for a picnic or lunchbox. Plus, the recipe is flexible enough for both fresh and frozen spinach, which makes it even more convenient.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 sheet ready‑rolled puff pastry, thawed (about 250 g)

200 g fresh spinach or 150 g frozen spinach, thawed and well squeezed

1 small onion, finely chopped

2 cloves garlic, minced

150 g feta cheese, crumbled

1 egg, beaten (for brushing)

1 tbsp olive oil

Salt and black pepper, to taste

Directions

I preheat the oven to 190 °C (375 °F) and line a baking sheet with parchment paper.

In a skillet over medium heat, I warm the olive oil and sauté the chopped onion for 3–4 minutes until soft. Then I add the garlic and cook for another minute.

If I’m using fresh spinach, I cook it in the skillet until wilted. For frozen spinach, I just cook it until any excess moisture evaporates. I season everything with salt and pepper and let it cool slightly.

Once cooled, I stir in the crumbled feta and adjust the seasoning if needed.

I lightly flour my surface and roll out the puff pastry, cutting it into 6 rectangles (or 8 smaller squares).

I spoon the filling onto half of each piece, leaving a small border around the edges.

After brushing the edges with beaten egg, I fold the pastry over and seal it with a fork.

I transfer the parcels to the baking sheet and brush the tops with more egg.

I bake them for 20–25 minutes until puffed up and golden brown.

After cooling slightly, I serve them warm or let them sit to room temperature before enjoying.

Servings and timing

Servings: 6 parcels

Prep Time: 15 minutes

Cook Time: 20–25 minutes

Total Time: 35–40 minutes

Calories: Approx. 320 kcal per parcel

Variations

When I want a twist, I sometimes add a sprinkle of nutmeg to the filling for warmth or toss in some chopped sun-dried tomatoes for a burst of tangy sweetness. For more richness, I’ve even tried mixing in a spoonful of ricotta with the feta. And if I’m making these for a party, I’ll cut the pastry smaller to create bite-sized versions.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a preheated oven at 180 °C (350 °F) for about 10 minutes until warmed through. I avoid the microwave since it softens the pastry too much.

Related Recipes:

Savory Spinach & Feta Puff Pastry Bites

FAQs

How do I prevent the puff pastry from getting soggy?

I make sure the spinach mixture is well-drained and not watery. Cooking off any excess liquid before adding the feta helps keep the pastry crisp.

Can I make these parcels in advance?

Yes, I often assemble them a few hours ahead and keep them in the fridge until I’m ready to bake. That way, I get freshly baked results without last-minute stress.

What can I use instead of feta?

If I’m out of feta, I sometimes use ricotta for a milder flavor, or goat cheese for a tangier twist. Just make sure whatever cheese I choose isn’t too watery.

Can I freeze these?

Absolutely. I freeze the unbaked parcels on a tray, then transfer them to a freezer bag once solid. I bake them straight from frozen, adding 5–10 extra minutes to the cooking time.

What other fillings can I try?

Sometimes I use cooked mushrooms, caramelized onions, or grated cheese like cheddar or Gruyère. I just keep the filling from being too wet so the pastry stays flaky.

Conclusion

These spinach & feta puff pastry parcels are one of those recipes I come back to again and again—for their simplicity, their flavor, and their ability to suit nearly any occasion. Whether I’m feeding a crowd or just treating myself to something savory, they hit the spot every time.

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