I can never resist these golden spinach and feta puff pastry twists, with flaky layers wrapped around a rich, savory filling. They disappear fast at any gathering, so you’ll want to see why everyone reaches for seconds.

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I’m obsessed with these Spinach And Feta Puff Pastry Twists because they hit that salty, flaky, can’t-stop-grabbing-one-more spot so hard. I love the way puff pastry shatters when I bite in, then the feta cheese comes through sharp, creamy, and just a little briny.

But the real magic is how snackable they are. Party plate, random Tuesday, late-night fridge stare, I’m in.

And honestly, I don’t need a big reason to want them. Just buttery layers, savory filling, and that golden twisty look that makes me feel like I pulled off something fancy without acting fancy even a little bit too.

Ingredients

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Puff pastry gets golden, flaky, and honestly makes everything feel party-worthy.
Spinach adds that green, earthy bite, so it feels a little healthier.
Feta brings salty tang and keeps the filling from tasting boring.
Cream cheese makes it creamy, smooth, and super snackable.
Onion adds a soft sweetness that sneaks in behind the cheese.
Garlic gives the filling that cozy, “what smells so good?” vibe.
Egg helps hold things together, plus it makes the tops shiny.
Olive oil keeps the onions from sticking and adds a mellow richness.
Parmesan is optional, but it adds salty, nutty little bonus points.
Salt wakes everything up, especially the spinach.
Black pepper adds a tiny kick without taking over.
Oregano or dill gives it that Greek-ish, herby thing you’ll love.
Sesame or nigella seeds add crunch and make the twists look cute.
Basically, it’s crispy, creamy, salty, and way too easy to keep eating.

Ingredient Quantities

2 sheets frozen puff pastry, thawed (about 17.3 ounces total)

10 ounces frozen chopped spinach, thawed and very well drained, or 6 cups fresh spinach, wilted and squeezed dry

1 cup crumbled feta cheese (about 150 grams)

4 ounces cream cheese, softened (about 110 grams)

1 small yellow onion, finely chopped

2 garlic cloves, minced

1 large egg plus 1 more for egg wash

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese (optional)

Salt, about 1/4 to 1/2 teaspoon, to taste

Freshly ground black pepper, about 1/4 teaspoon

1 teaspoon dried oregano or dried dill (optional)

Sesame seeds or nigella seeds for sprinkling, about 1 teaspoon (optional)

How to Make this

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1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper; thaw puff pastry sheets according to package directions.

2. If using frozen spinach, squeeze out as much liquid as possible in a clean kitchen towel or several layers of paper towels; if using fresh, wilt in a hot skillet then squeeze dry.

3. Heat olive oil in a skillet over medium heat, sauté the chopped onion until translucent, add minced garlic and cook 30 to 60 seconds more, then remove from heat and let cool slightly.

4. In a large bowl combine drained spinach, crumbled feta, softened cream cheese, the cooked onion and garlic, 1 large egg, grated Parmesan if using, dried oregano or dill if using, salt to taste and freshly ground black pepper; mix until well combined.

5. Lightly flour a work surface and unroll or gently roll each puff pastry sheet into a rectangle about 12 by 9 inches; trim edges if needed to make neat rectangles.

6. Spread the spinach and feta filling evenly over one pastry rectangle leaving a small border around the edges; place the second rectangle on top and press lightly to seal, or alternatively fold one sheet over filling and press edges to seal.

7. Using a sharp knife or pizza cutter, trim edges and cut the layered pastry into strips about 1 inch wide and 6 to 9 inches long.

8. Holding each strip at both ends, twist several times to form a spiral and place on prepared baking sheets about 1 inch apart; brush each twist with beaten egg for the egg wash and sprinkle sesame or nigella seeds on top if using.

9. Bake in the preheated oven for 15 to 20 minutes until the twists are puffed and deep golden brown.

10. Cool slightly on a wire rack for a few minutes and serve warm or at room temperature.

Equipment Needed

1. Oven and baking sheets lined with parchment paper
2. Skillet or frying pan
3. Large mixing bowl
4. Spatula or wooden spoon
5. Rolling pin and lightly floured work surface
6. Sharp knife or pizza cutter
7. Pastry brush for egg wash
8. Clean kitchen towel or fine mesh strainer for draining spinach
9. Wire cooling rack

FAQ

Can I use fresh spinach instead of frozen? Yes. Use about 6 cups fresh spinach, wilt it in a hot pan until soft, then squeeze or press out as much water as possible before mixing into the filling.

How do I prevent soggy pastry? Drain spinach very well and cook down any excess moisture when sautéing onions. Chill the filling briefly if warm, and use an egg wash and a hot oven so the pastry bakes quickly and becomes crisp.

Can I make the filling ahead? Yes. Prepare the filling up to 2 days ahead and store covered in the refrigerator. Assemble and bake the twists just before serving for best texture.

How long do the twists keep and how should I reheat them? Store cooled twists in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8 to 10 minutes until warm and crisp. Microwave will make them soggy.

Can I freeze assembled twists? Yes. Freeze assembled unbaked twists on a tray until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.

Do I need to use both eggs listed? One egg goes into the filling to bind, and the second is for an egg wash to give the pastry a golden finish. You can skip the egg in the filling and add a tablespoon of cream or yogurt if preferred, but the texture will change slightly.

Spinach And Feta Puff Pastry Twists Recipe Substitutions and Variations

Puff pastry: substitute phyllo sheets brushed with melted butter or oil (use several layers), store bought biscuit dough rolled thin, or homemade quick pastry (flour, cold butter, cold water).
Spinach: substitute frozen chopped kale (thawed and drained), Swiss chard or beet greens cooked and squeezed dry, or 1 1/2 cups finely shredded raw baby spinach folded in without pre-cooking for a lighter filling.
Feta cheese: substitute ricotta for a milder, creamier filling, goat cheese (chèvre) for tang, or crumbled paneer for a firmer, less salty option.
Cream cheese: substitute mascarpone for extra richness, plain yogurt strained until thick (Greek-style) for a lighter tang, or softened ricotta for a slightly grainier texture.

Pro Tips

– Get the spinach bone dry: squeeze the thawed or wilted spinach in a clean towel until almost no liquid comes out. Any extra moisture will make the pastry soggy and stop it from puffing properly.

– Chill the filled pastry briefly before cutting and twisting: 10 to 15 minutes in the fridge firms up the cheese mixture and butter in the dough, so your twists hold shape and get a better rise.

– Don’t skimp on the egg wash and spacing: a generous brush of beaten egg gives a shiny, deep golden finish, and leaving an inch or two between twists lets air circulate so they brown evenly.

– If you like extra texture and flavor, toast the sesame or nigella seeds lightly in a dry pan for 30 seconds before sprinkling, or stir a pinch of lemon zest into the filling for brightness.

– For make-ahead convenience: bake the twists until just golden, cool completely, then freeze on a tray. Reheat from frozen in a 375°F oven for 8 to 10 minutes to crisp them back up.

Spinach And Feta Puff Pastry Twists Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

486

kcal

Equipment: 1. Oven and baking sheets lined with parchment paper
2. Skillet or frying pan
3. Large mixing bowl
4. Spatula or wooden spoon
5. Rolling pin and lightly floured work surface
6. Sharp knife or pizza cutter
7. Pastry brush for egg wash
8. Clean kitchen towel or fine mesh strainer for draining spinach
9. Wire cooling rack

Ingredients

2 sheets frozen puff pastry, thawed (about 17.3 ounces total)
10 ounces frozen chopped spinach, thawed and very well drained, or 6 cups fresh spinach, wilted and squeezed dry
1 cup crumbled feta cheese (about 150 grams)
4 ounces cream cheese, softened (about 110 grams)
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 large egg plus 1 more for egg wash
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese (optional)
Salt, about 1/4 to 1/2 teaspoon, to taste
Freshly ground black pepper, about 1/4 teaspoon
1 teaspoon dried oregano or dried dill (optional)
Sesame seeds or nigella seeds for sprinkling, about 1 teaspoon (optional)

Directions

Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper; thaw puff pastry sheets according to package directions.
If using frozen spinach, squeeze out as much liquid as possible in a clean kitchen towel or several layers of paper towels; if using fresh, wilt in a hot skillet then squeeze dry.
Heat olive oil in a skillet over medium heat, sauté the chopped onion until translucent, add minced garlic and cook 30 to 60 seconds more, then remove from heat and let cool slightly.
In a large bowl combine drained spinach, crumbled feta, softened cream cheese, the cooked onion and garlic, 1 large egg, grated Parmesan if using, dried oregano or dill if using, salt to taste and freshly ground black pepper; mix until well combined.
Lightly flour a work surface and unroll or gently roll each puff pastry sheet into a rectangle about 12 by 9 inches; trim edges if needed to make neat rectangles.
Spread the spinach and feta filling evenly over one pastry rectangle leaving a small border around the edges; place the second rectangle on top and press lightly to seal, or alternatively fold one sheet over filling and press edges to seal.
Using a sharp knife or pizza cutter, trim edges and cut the layered pastry into strips about 1 inch wide and 6 to 9 inches long.
Holding each strip at both ends, twist several times to form a spiral and place on prepared baking sheets about 1 inch apart; brush each twist with beaten egg for the egg wash and sprinkle sesame or nigella seeds on top if using.
Bake in the preheated oven for 15 to 20 minutes until the twists are puffed and deep golden brown.
Cool slightly on a wire rack for a few minutes and serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.