When you need an appetizer that looks fancy but is incredibly simple to execute, these spinach and feta puff pastry rolls are the answer.1 We’re taking buttery, flaky store-bought puff pastry and filling it with a creamy, tangy, and savory mixture of feta and spinach. They bake up into beautiful golden spirals that are perfect for dipping and disappear quickly at any gathering.
This recipe is a true secret weapon for home cooks. The filling is fast to prepare, and the puff pastry does all the hard work of creating that light, airy, irresistible texture. They’re ideal for parties, game days, or a light lunch. The Greek-inspired flavor profile is bold, fresh, and perfectly complemented by the satisfying crunch of the baked pastry.
Why You’ll Love This Recipe
- Incredible Flaky Texture: Using store-bought puff pastry guarantees a buttery, airy, and light crust.
- Bold, Savory Flavor: The classic Greek combination of salty feta, fresh dill, and spinach is vibrant and delicious.
- Minimal Prep Time: The filling comes together in minutes, and the pastry is already made—most of the time is spent chilling and baking.
- Elegant and Crowd-Pleasing: These spirals look beautiful on a platter and are the perfect size for a handheld appetizer.
- Excellent for Making Ahead: You can assemble the rolls and freeze them unbaked for effortless entertaining later.
Ingredients
- 1 sheet (10 oz or 280 g) frozen puff pastry, thawed overnight in the refrigerator
- 1 (10 oz or 280 g) package frozen chopped spinach, thawed2
- 4 oz (115 g) cream cheese, fully softened to room temperature
- 1 cup (120 g) crumbled feta cheese
- 1/2 tsp garlic powder
- 1/2 tsp dried dill or oregano
- 1/4 tsp black pepper
- 1 large egg, whisked (for egg wash)3
- 1 tsp sesame seeds (optional, for topping)
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Rolling pin
- Sharp knife
- Whisk
Step-by-Step Instructions
- Prep the Spinach (Crucial Step!): Thaw the frozen spinach completely. Place the thawed spinach in a clean kitchen towel or paper towels and squeeze out as much liquid as possible until the spinach is bone dry. This step is vital to prevent a soggy pastry.
- Make the Filling: In a large bowl, combine the squeezed spinach, softened cream cheese, crumbled feta cheese, garlic powder, dill (or oregano), and black pepper. Mix thoroughly until the filling is smooth and the ingredients are evenly distributed.
- Assemble the Roll: Lightly dust a clean surface with a small amount of flour. Unfold the puff pastry sheet and use a rolling pin to gently roll it into a rectangle that is roughly 14 x 10 inches (35 x 25 cm).
- Spread the Filling: Spread the spinach and feta filling evenly over the entire surface of the puff pastry, leaving a 1/2-inch border along the two long edges.
- Roll and Chill: Starting from one of the long edges, tightly roll the pastry into a log. Wrap the log snugly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This chilling step firms up the log for easy, clean slicing.
- Slice and Prep for Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Unwrap the chilled log and use a sharp knife to slice it into 12–14 even rounds (about 3/4 inch or 2 cm thick).
- Bake: Place the rolls cut-side up on the prepared baking sheet, leaving about 1 inch of space between each roll. Brush the tops with the whisked egg (egg wash) and sprinkle with sesame seeds (if using). Bake for 15–20 minutes, or until the rolls are deeply golden brown, puffed, and the filling is bubbly.
- Serve: Let the rolls cool for 5 minutes before serving. Serve warm.
Substitutions and Variations
- Cheese: Substitute the feta with crumbled goat cheese for a tangier flavor or ricotta cheese mixed with a tablespoon of grated Parmesan for a creamier texture.
- Spices: Add a pinch of nutmeg to the spinach filling—it pairs beautifully with the savory flavors and enhances the green color.
- Add Protein: For a heartier roll, mix in 1/4 cup of finely chopped, cooked prosciutto or ham into the spinach and feta filling.
- Gluten-Free: Use a high-quality, store-bought gluten-free puff pastry (available in the freezer section of many grocery stores).
- Serving: Instead of sesame seeds, sprinkle the top with everything bagel seasoning before baking.
Pro Tips and Common Mistakes to Avoid
- Squeeze the Spinach Dry! This is the most critical step for success. If the spinach is wet, the moisture will turn the bottom of the puff pastry soggy and prevent it from puffing properly.
- Chill the Log: Chilling the rolled log makes the butter in the pastry very cold and firm. This results in cleaner slices and helps the pastry keep its beautiful spiral shape when it bakes.
- Use an Egg Wash: Brushing the tops of the rolls with a whisked egg (the egg wash) is what gives them that deep, golden-brown color and beautiful shine.
- Work Quickly: Puff pastry contains a lot of butter and should be handled when cold. If your kitchen is warm, work quickly when spreading the filling and rolling the log.
Storage, Make-Ahead, and Freezing
- Make-Ahead (Unbaked): You can fully assemble and slice the rolls, place them on the parchment-lined baking sheet, and store them, covered, in the refrigerator for up to 1 day.
- Freezing (Unbaked—Best Method!): Assemble and slice the rolls, place them on the baking sheet, and freeze them until solid. Transfer the frozen rolls to a freezer bag. They can be frozen for up to 3 months. To bake from frozen, increase the baking time to 25–30 minutes, or until golden brown.
- Storage (Baked): Store leftover, cooled baked rolls in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat baked rolls on a baking sheet in a 350°F (175°C) oven for 8–10 minutes to restore the flaky crispness.
Serving Suggestions
Serve these warm, savory rolls with a side of creamy Tzatziki sauce (Greek yogurt mixed with cucumber and dill) or a bowl of warm marinara sauce for dipping. A simple, fresh side salad makes this a delightful light lunch.
Approximate Nutrition
- Yields: 12 rolls
- Serving Size: 1 roll
- Calories: 190 kcal
- Protein: 7 g
- Fat: 14 g
- Carbohydrates: 10 g
Note: These are approximations and can vary based on the specific brand of puff pastry and the fat content of the cream cheese.
FAQs
Q: How do I prevent a soggy bottom?
A: The number one cause of a soggy bottom is wet spinach. You must squeeze the thawed spinach until it is bone dry. Additionally, chilling the roll before baking and using parchment paper helps.
Q: Can I use fresh spinach instead of frozen?
A: Yes, you can. You will need about 6 cups of fresh spinach. Sauté it in a skillet until it is completely wilted, let it cool, and then squeeze it very hard to remove all the moisture.
Q: Can I freeze these unbaked?
A: Yes, freezing them unbaked is the best way to prep them for a party! Follow the instructions for freezing—bake straight from frozen, adding a few minutes to the bake time.
Q: My puff pastry cracked when I unfolded it. What went wrong?
A: Your puff pastry was still too cold. Puff pastry must be thawed completely, usually for about 4–6 hours in the refrigerator, or 30–40 minutes at room temperature.4 If it starts to crack, stop, cover it, and let it thaw for another 10 minutes.
Q: What is an egg wash, and is it necessary?
A: An egg wash is simply an egg whisked with a splash of water or milk. It is necessary because it creates a shiny, deep golden color and helps the sesame seeds stick to the top of the pastry.
Spinach and Feta Puff Pastry Rolls
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Rolling Pin
- Sharp Knife
- Whisk
Ingredients
- 1 sheet (10 oz or 280 g) frozen puff pastry, thawed overnight
- 1 package (10 oz or 280 g) frozen chopped spinach, thawed and squeezed dry
- 4 oz (115 g) cream cheese, softened
- 1 cup (120 g) feta cheese, crumbled
- 1/2 tsp garlic powder
- 1/2 tsp dried dill or oregano
- 1/4 tsp black pepper
- 1 large egg, whisked (for egg wash)
- 1 tsp sesame seeds (optional, for topping)
Instructions
- Thaw the frozen spinach completely. Place in a clean kitchen towel and squeeze out as much liquid as possible until bone dry to prevent sogginess.
- In a large bowl, mix spinach, softened cream cheese, feta, garlic powder, dill or oregano, and black pepper until smooth and combined.
- Unfold puff pastry on a lightly floured surface and roll to a 14×10-inch rectangle.
- Spread filling evenly over pastry, leaving a ½-inch border along long edges.
- Roll pastry tightly from one long side into a log. Wrap in plastic wrap and chill for at least 30 minutes or up to 2 hours.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice the chilled log into 12–14 rounds about ¾ inch thick.
- Arrange rolls cut-side up on sheet, brush with whisked egg, and sprinkle sesame seeds. Bake 15–20 minutes until golden and puffed.
- Cool 5 minutes before serving. Serve warm with tzatziki or marinara sauce for dipping.
