The perfect little handheld with a flaky crust topped with cheese and spinach. This recipe for spinach feta puff pastry tartlets is so buttery delicious and easy to prepare. It is like a version of the Greek spinach Spanakopita using puff pastry instead of phyllo dough.
If you loved my salmon and spinach bake, you will also love this one! Perfect as an appetizer, picnic, or the kids' lunch box, these little pies are so versatile! You can easily transform these puff pastry bites as a side to a kale salad to make it a vegetarian lunch.
Why you will love these puff pastry squares:
- EASY to prepare
- FLAKY and buttery, so delicious
- VERSATILE: add some bacon or some olives
🥗 Ingredients Needed
Although this recipe is simple and quick to put together, it is always a good thing to stay organized by doing the 'mise en place' which means preparing the ingredients.
A few notes on some of the ingredients:
- PUFF PASTRY: I use a store-bought frozen one and followed the instructions on the packaging to thaw it. Rule of thumb, it is typically about 2 hours at room temperature.
- SPINACH: I would encourage using fresh rather than frozen spinach as it can get soggy. If you do try it out, make sure to squeeze out as much moisture as you can once thaw out.
- FETA: Greek feta is a great option but really, any type of feta being in block or crumbled, plain or with herbs, it will do well.
- PARMESAN: It adds an amazing flavour as spinach and feta have a very discreet taste.
- BOURSIN CHEESE: Add creaminess, don't skip it!
See recipe card for quantities.
🔪 How To Make It
Let's break down the steps to make the feta spinach puff pastry tartlets.
First, you need to wash and chop your baby spinach (Picture 1). Next, in a mixing bowl, put the chopped spinach, crumbled, thyme, feta and parmesan and stir well so it is well mixed (Picture 2).
Then, take your thawed out puff pastry sheets and on a baking sheet covered with parchment paper cut in third in length and width to obtain 9 squares or rectangles depending on the shape of your dough. Gently bring the edges of each piece to create a border, about an eighth of an inch (Picture 3).
Lastly, spread about a teaspoon of boursin or cream cheese and then add some cheese and spinach mixture on top.
In a rameking, beat the egg and using a baking brush, gently brush the edges of each tartlets.
Finally, bake for 25 minutes at 420F and enjoy hot or cold. So buttery and flaky!
📋 Variations & Substitutions
This delicious feta and spinach pastry with its little Greek flare can be customized according to your likings or what you have on hand.
- Spinach: if you don't have fresh one, use frozen one and squeeze all the moisture out of it by using a paper towel.
Also, you could use aragula, kale, watercress or even bok choi in lieu of spinach. However, it would change the taste quite a bit, might mixing 50% of the spinach with another green.
- Cheese: The boursin can be substituted with any spreadable cheese, it helps holding the green mix with the feta cheese once add on top.
- Puff pastry: if you would rather try with phyllo, please keep it mind the dough does not hold together the same way. You may want to use a muffin pan to make your pastries which will not be a tartlet anymore, but that's an option!
- Add-on ideas: you can add some bacon bits, chopped ham, kalamata olives, thinly cut red onion, crushed garlic.
What To Serve With The Tartlets?
In the summer, these little spinach puffs are perfect with :
- a Greek tabbouleh bowl
- a Mediterranean salad
- a yummy Caprese Salad
And, in the winter, this is a great side to a
Also, simply chopping some tomatoes and tossing it them in a drizzle of olive oil and salt makes a great topping to serve.
💭 Recipe FAQs
Yes you may if you store them in an air-tight container once completely cooled down. Fresh is best but this would work too.
I would not recommend as once thawed out the puff pastry must be used and freezing the tartlets once cooked would make them soggy once thawed.
🥬 More Delicious Spinach Recipes
Spinach Feta Puff Pastry Tartlets
- 2 baking sheets
- 1 knife
- 1 brush
- 2 sheets puff pastry store-bought, frozen
- 2 cups spinach washed
- 200 g feta
- ⅔ cup grated parmesan
- ½ cup Boursin cheese or cream cheese
- 1 teaspoon thyme
- 1 egg
- Preheat the oven at 420F.
- Wash and chop baby spinach and thyme. Set aside.
- In a mixing bowl, add chopped spinach, thyme, crumbled feta and parmesan and stir well so it is well mixed.
- Take thawed out puff pastry sheets and on a baking sheet covered with parchment paper cut in third in length and width to obtain 9 squares or rectangles depending on the shape of your dough.
- Gently bring the edges of each piece to create a border, about an eighth of an inch.
- Spread a teaspoon of boursin on each tartlets and then add some cheese and spinach mixture on top.
- In a ramekin, beat the egg and using a brush, gently brush the edges of each tartlets.
- Bake in the oven for 25 minutes and enjoy!
- Make ahead of time and store them in an air-tight container once completely cooled down. Fresh is best but this would work too.
- Avoid freezing and it would not be as crispy once thawed out.
- Customize by adding Kalamata olives, bacon bits, red onion, etc.
Helen @ Scrummy Lane says
Melanie, that is such a great idea to make your quiche in an oblong-shaped tin like that. It looks like that quiche will keep going on for ever and ever ... in a good way! Also love that you added poppy seeds to the crust. What a great idea! And really you can't go wrong adding spinach and goats cheese. Love everything about this!
Thank you Helen! You should give it a try It tastes amazing!
Amazing pictures as usual ;)
Thanks No :)
Sylvia @superfoodista.com says
Love this Mélanie! ;-) So glad you stopped by my blog so I could discover yours! The photos are really so lovely and the recipes really great! I am from Europe too originally and now live in the US, so it was nice to read about your story! Merci & à bientôt!
Thank you Sylvia for stopping by too :)!