Spinach and Feta Puffs


  • 1 pack of 375g ready rolled lighter puff pastry
  • 1 medium onion, finely chopped.
  • 1 tbsp olive oil
  • 260g bag baby leaf spinach, washed
  • 100 g Greek Cheese, crumbled
  • 10g pine nuts, toasted
  • Pinch ground nutmeg
  • ¼ tsp dried oregano
  • Ground black pepper
  • Milk to glaze


  • Remove pastry from the fridge 20 minutes before required.
  • Pre heat the oven to 200 C/ fan 180 C / Gas Mark 6
  • Tear the spinach into a large pan with a tablespoon of water and cook until wilted. Drain and squeeze lightly to remove excess liquid.
  • Heat the oil in a pan and gently cook the onion for 5 minutes till soft.
  • Allow onion and spinach to cool then gently mix with the cheese, pine nuts, oregano, nutmeg and pepper.
  • Unroll the pastry.  Cut into 3 lengthways X 4 widthways to make 12 squares.
  • Place some of the spinach and cheese mixture in the centre of each square.
  • Wrap 2 opposite corners of the pastry over the top of the filling, dampen with water and press together gently.
  • Remove from the baking paper and place onto lightly greased baking trays.
  • Bake for 10 – 15 minutes until the pastry is risen and golden.

Spinach and Feta Puffs