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Spinach and feta puff pastry twists are my go to savory snack for quick entertaining or lazy weekend lunches. Their flaky layers wrap up creamy cheese and vibrant greens in every crispy bite. You can whip up a batch with minimal effort and they never fail to impress guests or satisfy those snack cravings.
I first threw these twists together after spotting leftover spinach and storebought puff pastry in my fridge. Now everyone requests them for movie nights and potlucks.
Ingredients
- Puff pastry sheet: Choose storebought for convenience or homemade for better flavor A cold dough gives you the best rise and flake
- Fresh spinach or frozen spinach: Adds earthy color and nutrition Always squeeze out moisture if using frozen for a non soggy filling
- Feta cheese: Crumbled feta brings tangy saltiness Look for authentic Greek feta packed in brine for extra creaminess
- Cream cheese: Softened for easy mixing holds filling together and adds mild richness Opt for full fat if possible for best texture
- Olive oil: Helps cook the aromatics Choose extra virgin for deeper flavor
- Garlic: Minced fresh garlic adds aromatic depth Use plump firm cloves
- Dried oregano: Gives a savory herby lift Use a fresh jar for stronger flavor
- Salt and pepper: Season to taste Use kosher or sea salt and freshly cracked pepper if available
- Egg: Beaten and brushed on top for shine and beautiful color Always use a fresh egg
Instructions
- Prepare the Spinach Filling:
- Heat olive oil in a pan over medium heat until it shimmers. Add minced garlic and cook for one minute until fragrant. Stir in chopped spinach and sauté until wilted or if using frozen until all the moisture has evaporated. Take the pan off the heat and allow the spinach mixture to cool fully before the next step.
- Mix the Cheese Blend:
- In a mixing bowl combine cooled spinach mixture with crumbled feta and softened cream cheese. Add dried oregano salt and pepper. Stir until the mixture is creamy and evenly blended willing to press the cheeses together to make a spreadable filling.
- Assemble the Twists:
- Unroll your cold puff pastry sheet on a flour dusted countertop. Spread the spinach cheese filling evenly over one half of the pastry keeping the edges clear to help it seal. Fold the other half over to cover the filling and gently press the layers together with your hands.
- Cut and Twist:
- Use a sharp knife or pizza cutter to slice the pastry sandwich into long strips about one inch wide. Hold the ends of each strip and give them several gentle twists. Arrange the twisted strips on a parchment lined baking sheet leaving space between each for rising.
- Egg Wash and Bake:
- Brush each twist with beaten egg using a pastry brush to cover the sides and tops for uniform color. Place the tray in a preheated oven at three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius and bake fifteen to twenty minutes until deeply golden and puffed.
My favorite part is the sharp salty pop of feta against buttery pastry. We once made a double batch for a family road trip and there was not a crumb left before we reached our destination.
Storage Tips
Allow twists to cool completely before storing. Place in a covered airtight container and refrigerate for up to three days. For best texture reheat in a hot oven or toaster oven not the microwave which softens the pastry.
Ingredient Substitutions
Swap in kale or chard for spinach after chopping and wilting. Replace feta with goat cheese or shredded cheddar for different flavor notes. For dairy free twists use your favorite plant based cheeses and skip the egg wash, using olive oil brushed on top instead.
Serving Suggestions
Pile high on a platter with zesty dips for starters at gatherings. Pair with a herb salad or a bowl of velvety soup for lunch. Chop up one or two twists and add to a warm grain bowl for extra crunch and protein.
Cultural and Historical Context
Spinach and feta is a classic Mediterranean combination commonly found in Greek spanakopita. Puff pastry makes the process faster than homemade phyllo but keeps that signature flakiness and flavor. This finger friendly version captures the spirit of traditional pies in a format that is perfect for parties.
Seasonal Adaptations
Spring Swap in baby greens and add a little lemon zest Early summer Use fresh herbs such as dill or mint in the filling Fall or winter Add a dash of nutmeg or roasted red peppers for warmth
Success Stories
Several of my friends use these twists as a go to party bite for book clubs and brunches. One friend surprised a neighbor with a warm tray after a new baby arrived and got rave reviews. Kids love them as an after school treat and even picky eaters ask for seconds.
Freezer Meal Conversion
To freeze prepare and shape the twists but do not brush with egg yet. Freeze in a single layer until firm, then transfer to a bag or container. When ready to bake place straight from freezer onto a sheet brush with egg and bake a few extra minutes.
Spinach and feta twists are always a crowd pleaser and come together with hardly any fuss. They taste best fresh and warm but are just as good at room temperature for gatherings.
Common Recipe Questions
- → How do I prevent soggy puff pastry when making spinach and feta twists?
Ensure the spinach is well drained and squeezed dry after sautéing to eliminate excess moisture. This keeps the pastry crisp and flaky.
- → Can I use frozen spinach for these twists?
Yes, thaw and thoroughly drain frozen spinach before adding it to your filling. Remove as much moisture as possible for best texture.
- → What is the best way to slice the pastry into strips?
Use a sharp knife or pizza cutter on a lightly floured surface to ensure clean, uniform strips that twist and bake evenly.
- → How do I reheat leftover twists to keep them crispy?
Place twists back in a preheated oven at 350°F (175°C) for a few minutes until heated through and crisp. Avoid microwaving.
- → What dips pair well with spinach and feta puff pastry twists?
Tzatziki, spicy marinara, or garlic aioli make excellent accompaniments for added flavor contrast.