Greek Spinach Puffs with Feta in Crisp Phyllo

Greek spinach puffs are crisp, golden phyllo parcels filled with spinach, feta, herbs, and egg, inspired by spanakopita, the Greek spinach-and-cheese pie. This recipe makes bite-size appetizers with a savory, tangy center; squeezing the spinach dry and layering the pastry with butter help keep them flavorful and crisp.

Ingredients

10 oz frozen chopped spinach (280 g), thawed
1 tbsp olive oil (15 ml)
2 scallions, thinly sliced (about 30 g)
1 small garlic clove, minced (about 3 g)
1 cup crumbled feta (150 g)
¼ cup chopped fresh dill (10 g), or 1 tbsp dried dill (3 g)
2 tbsp chopped fresh flat-leaf parsley (8 g)
¼ tsp ground black pepper (about 0.5 g)
1 large egg (about 50 g), beaten
8 sheets frozen phyllo dough (about 200 g), thawed according to package directions
4 tbsp unsalted butter, melted (57 g), or ¼ cup olive oil (60 ml) for brushing
1 tbsp sesame seeds (9 g), optional

Instructions

Thaw the phyllo in its package according to the manufacturer’s directions, usually overnight in the refrigerator. Keep it covered while working: phyllo dries quickly when exposed to air. Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Put the thawed spinach in a clean kitchen towel and squeeze firmly over the sink until very little liquid comes out. This step matters: excess moisture can make the filling loose and the pastry soggy. Separate the spinach with your fingers and set it aside.
Heat the olive oil in a small skillet over medium heat. Add the scallions and cook for 2 minutes, stirring, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant; do not let it brown. Transfer to a bowl and let cool for 5 minutes.
Add the spinach, feta, dill, parsley, and black pepper to the bowl. Stir to combine, then mix in the beaten egg. The feta is salty, so taste the mixture before adding any salt. The filling should hold together when pressed rather than look wet or runny.
Unroll the phyllo and cover it with a barely damp, clean towel. Lay one sheet on a dry work surface and brush it lightly with melted butter. Place a second sheet on top and brush that lightly too. Cut the layered sheets lengthwise into 4 strips, each about 3 inches (7.5 cm) wide. Keep the remaining pastry covered.
Place about 1 tablespoon of filling near the bottom of each strip, leaving a little space at the edges. Fold one bottom corner diagonally over the filling to make a triangle. Continue folding the triangle up the strip, as you would fold a flag, keeping the edges aligned. Brush the final edge with a little butter to seal. Set the puff seam-side down on the prepared sheet. Repeat with the remaining phyllo and filling; you should get about 16 puffs.
Brush the tops lightly with butter and sprinkle with sesame seeds, if using. Bake for 20–22 minutes, until the pastry is deeply golden and crisp. Rotate the sheet once if your oven browns unevenly. The egg is in the filling, so make sure the center is fully set; egg dishes have a USDA FSIS safe minimum internal temperature of 160°F (71°C), checked with a food thermometer.
Cool the puffs on the baking sheet for 5 minutes so the filling can settle, then serve warm. The pastry is at its crispest soon after baking.

Tips

Keep phyllo covered. A dry sheet cracks as you fold it. If a sheet tears, patch it with a small piece of another sheet and butter the layers together; minor breaks are hard to notice once baked.
Drain spinach thoroughly. Frozen spinach releases plenty of water as it thaws. Squeeze it in batches if needed, and avoid adding any liquid left in the thawing package.
Use a gentle hand with butter. Brush a thin layer between sheets rather than soaking them. Too much fat can make the finished pastry heavy, while completely dry layers may not brown evenly.
Choose a practical substitute. If fresh dill is unavailable, dried dill works in a smaller amount. Parsley can be replaced with mint for a more pronounced herbal note; don’t substitute salty brined cheese without reducing added salt.

Serving Suggestions

Serve the puffs warm as an appetizer, a party snack, or part of a Greek-inspired spread. They pair well with lemon wedges, olives, sliced cucumber and tomato, or a simple green salad. A bowl of tzatziki makes a cool, tangy dip, while plain Greek yogurt with lemon and a pinch of salt is a quick alternative. For a light lunch, serve two or three puffs with soup or salad.

Variations

For a more traditional spanakopita-style flavor, add a pinch of freshly grated nutmeg. A little lemon zest brightens the filling without making it wetter. You can also replace some of the feta with ricotta for a milder, softer center; drain the ricotta first and keep the total cheese amount close to the recipe quantity. For larger hand pies, cut the phyllo into wider strips and use a little more filling, allowing extra baking time until the pastry is golden and the center is set. Phyllo shapes and fillings vary between cooks and regional recipes, so these puffs are one convenient interpretation rather than a single definitive version.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator. Reheat on a baking sheet at 350°F (175°C) for about 8–12 minutes, until hot throughout and crisp again; microwave reheating is faster but softens the pastry. For food safety, reheat leftovers to 165°F (74°C), checked with a food thermometer. Freeze fully cooled puffs in a sealed freezer-safe container for up to 2 months for best quality. Reheat from frozen at 350°F (175°C) for about 15–20 minutes, checking that the center is hot.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?
Yes. Cook roughly 1 lb (450 g) fresh spinach in a skillet until wilted, then cool it and squeeze out as much liquid as possible. Chop it before mixing with the other filling ingredients. The final amount will be smaller after cooking.

Can I make Greek spinach puffs ahead?
Yes. Assemble them, cover the tray, and refrigerate for up to 1 day before baking. Keep them chilled until they go into the oven, and expect to add a few minutes to the baking time. For the crispest result, bake shortly before serving.

Why did my phyllo tear or crack?
Phyllo is delicate, and it often tears if it has not thawed fully or has dried out. Thaw it as directed, work with one sheet at a time, and keep the rest under a barely damp towel. Small tears are fine; overlap or patch them with another piece.

Can I bake these without butter?
Yes. Brush the sheets with olive oil instead. It gives the pastry a slightly different flavor but still helps the layers brown and crisp. Use a light coating so the puffs do not become greasy.

Can I serve the puffs at room temperature?
They can be served warm or at room temperature for a short period, though the pastry is crispiest warm. Do not leave them out for more than 2 hours; refrigerate leftovers promptly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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