Spinach and Feta Puff Twists (Printable)

Flaky puff pastry twists with spinach and feta—golden, savory bites perfect for parties or snacks.

# What You’ll Need:

→ Filling

01 - 7 ounces fresh spinach or 5.3 ounces frozen spinach, thawed and drained
02 - 5.3 ounces feta cheese, crumbled
03 - 1 small onion, finely chopped
04 - 1 garlic clove, minced
05 - 2 tablespoons olive oil
06 - 1/4 teaspoon ground nutmeg
07 - Salt and black pepper, to taste

→ Pastry

08 - 1 sheet (8.8 ounces) ready-rolled puff pastry, preferably all-butter
09 - 1 large egg, beaten
10 - 1 tablespoon sesame seeds or nigella seeds (optional)

# Directions:

01 - Set oven to 400°F (200°C). Line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Sauté chopped onion for approximately 3 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
03 - Add spinach to the skillet. If using fresh spinach, cook until wilted; if using thawed frozen spinach, heat through. Remove excess moisture by pressing with a spoon or draining in a sieve. Allow mixture to cool slightly.
04 - Transfer spinach mixture to a bowl. Stir in crumbled feta, ground nutmeg, salt, and pepper until evenly combined.
05 - Unroll puff pastry on a lightly floured surface. Evenly spread the spinach and feta mixture over half the sheet, leaving a small border around the edges.
06 - Fold the pastry sheet over the filling to encase it. Press the edges gently to seal and cut into 12 strips about 0.75 inch wide.
07 - Twist each strip several times and arrange on the prepared baking tray. Brush the tops with beaten egg and sprinkle with seeds, if desired.
08 - Bake in the preheated oven for 18 to 20 minutes or until the pastry is golden and crisp. Let cool slightly before serving.

# Expert Suggestions:

01 -
  • This is the kind of bake that elicits wide-eyed praise long before anyone knows how simple it is to make.
  • The savory, cheesy filling paired with flaky, crisp pastry makes these twists disappear fast at any occasion.
02 -
  • Neglecting to squeeze the spinach dry will leave your pastry sad and limp—trust me, I’ve tasted that mistake.
  • Letting the filling cool before assembling prevents a melty mess and keeps every twist distinct and pretty.
03 -
  • Let the pastry warm just enough to unroll, but not so much that it gets sticky and hard to work with.
  • Use a pizza cutter for slicing the neatest strips with minimal effort.

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