Loaded Spinach & Feta Pastries

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Someone is folding a square piece of pastry over a spinach and cheese filling on a sheet of parchment paper, preparing a pastry dish.
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Baked spinach and cheese puff pastry squares topped with white sesame seeds and black sesame seeds on a baking sheet.

Loaded Spinach & Feta Pastries

Prep time:
20 min

Cooking time:
35 min 

Ingredients

1x sheet puff pastry

Filling

  • 1 onion, chopped

  • 150 g frozen spinach

  • ¼ cup water

  • ½ tsp oregano or mint (optional)

  • 200 g Feta cheese, crumbled

  • 80 g mozzarella, grated

  • 1 egg, separated

Topping

  • 1 tsp milk (for egg yolk wash)

  • Sesame seeds

  • Honey, for drizzling (optional) 

instructions

  1. Preheat oven to 180°C (fan-forced).

  2. Prepare filling:

    • Sauté onion for a few minutes, then add frozen spinach and ¼ cup water.

    • Cook until water evaporates and spinach is soft.

    • Cool for a few minutes on a plate, then mix with crumbled Feta, grated mozzarella, and egg white.

  3. Assemble pastries:

    • Slice pastry lengthways down the middle. Spread the filling over one side and fold the other half over.

    • Brush with egg yolk mixed with 1 tsp milk.

  4. Cut & top:

    • Slice down the middle and across to create 14 squares.

    • Place on a parchment-lined baking sheet, brush again with egg wash, and sprinkle sesame seeds.

  5. Bake:

    • Bake on a low shelf for 33–37 minutes.

    • Even if golden early, leave in the oven to ensure the filling is fully cooked.

  6. Finish:

    • Drizzle with honey as soon as they come out (optional).

    • Delicious warm or cold.

Make Ahead & Freezing

  • Assemble, brush with egg yolk, and freeze on a tray until firm.

  • Store in a zip-lock bag and bake straight from frozen, adding a few extra minutes to cooking time.