These golden, flaky puff pastry bites are filled with a rich, savory mixture of spinach, feta cheese, and Parmesan, making them the perfect finger food for parties, brunches, or anytime snacking. Each bite is creamy on the inside with a crispy pastry shell that delivers both texture and flavor in every mouthful. Simple to prepare and bake, they offer a delicious blend of Mediterranean-inspired ingredients wrapped in buttery puff pastry.

Why You’ll Love This Recipe

• Quick and easy to prepare with minimal prep time

• Great make-ahead option for entertaining

• Elegant and crowd-pleasing

• Vegetarian-friendly

• Can be served warm or at room temperature

• Uses convenient store-bought puff pastry

• Delicious balance of creamy, salty, and flaky textures

• Perfect size for appetizers or snacks

• Customizable with simple add-ins

• Freezer-friendly for future events

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Nonstick cooking spray, for greasing the mini muffin pans

• 1 sheet frozen puff pastry, thawed in the refrigerator (approximately 9 to 10 inches square)

• ¾ cup mayonnaise, for a rich and creamy base

• 6 ounces crumbled feta cheese, for a tangy and salty flavor

• ½ cup freshly grated Parmesan cheese, for sharpness and added depth

• 1 package (10 ounces) frozen chopped spinach, thawed and thoroughly drained to remove excess moisture

• 2 cloves garlic, minced finely for aromatic flavor

• ¼ teaspoon ground black pepper, to enhance overall taste

Directions

1. Preheat the oven to 375°F (190°C). Lightly spray a 24-cup mini muffin tin with nonstick cooking spray to prevent sticking.

2. On a lightly floured surface, unfold the thawed puff pastry. Roll it out gently to smooth any creases and slightly enlarge the surface. Aim for a rectangle roughly 10 x 10 inches.

3. Using a sharp knife or pizza cutter, cut the sheet into 24 equal squares, about 2½ inches on each side.

4. Gently press each pastry square into a mini muffin cup, forming little shells. Use a fork to lightly prick the bottom of each square to help prevent puffing.

5. In a medium bowl, mix the mayonnaise, feta, Parmesan, well-drained spinach, minced garlic, and black pepper. Stir until everything is evenly combined and creamy.

6. Spoon approximately 1 tablespoon of the spinach mixture into each pastry cup, filling just to the top without overpacking.

7. Bake for 15–16 minutes, or until the pastry edges are golden brown and puffed. The filling should be set and slightly browned on top.

8. Let the bites cool in the pan for about 5 minutes before carefully removing them. Serve warm or at room temperature.

Servings and timing

Yields: 24 puff pastry bites
Prep time: 15 minutes
Cook time: 15–16 minutes
Cooling time: 5 minutes
Total time: Approximately 35 minutes

Variations

• Herbed bites: Add chopped fresh dill, parsley, or basil to the filling for a boost of fresh flavor.

• Spicy version: Mix in crushed red pepper flakes or a pinch of cayenne for a kick.

• Mushroom-spinach bites: Add sautéed finely chopped mushrooms to the filling for a heartier bite.

• Cheese swaps: Try using goat cheese, cream cheese, or ricotta in place of some or all of the feta.

• Nutty crunch: Add finely chopped toasted walnuts or pine nuts to the filling.

• Mini quiche style: Beat 1 egg into the filling for a more quiche-like texture.

• Larger version: Use a regular muffin pan and cut pastry squares into larger sizes. Adjust the bake time as needed.

• Sun-dried tomato addition: Add finely chopped sun-dried tomatoes for a rich umami flavor.

• Mediterranean flair: Add olives or roasted red peppers to enhance the Greek profile.

• Gluten-free: Use a gluten-free puff pastry sheet if needed.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for 5 to 7 minutes, or until the pastry is crisp and the filling is heated through. For smaller batches, a toaster oven works well too. Avoid microwaving, as it may soften the pastry.

FAQs

What can I use instead of mayonnaise?

Plain Greek yogurt or sour cream can replace mayonnaise for a lighter texture with a tangier flavor.

Can I make these ahead of time?

Yes, you can assemble them and store in the refrigerator, covered, for a few hours before baking. Bake just before serving.

Can I freeze these after baking?

Yes, once completely cooled, freeze them in a single layer. Reheat directly from frozen at 350°F (175°C) for about 8–10 minutes.

How should I drain the spinach?

Thaw the spinach and squeeze it dry using a clean kitchen towel or paper towels to remove as much water as possible.

Can I use fresh spinach instead of frozen?

Yes, cook fresh spinach until wilted, squeeze dry, and chop finely before adding to the mixture.

What’s the best way to cut the puff pastry evenly?

Use a ruler and a pizza cutter or sharp knife to cut the sheet into 24 equal squares for uniform bites.

Are these good for vegetarian diets?

Yes, all ingredients are vegetarian-friendly, making them ideal for a meat-free appetizer option.

Can I make this recipe in a regular muffin pan?

Yes, but you’ll need to cut the pastry into larger squares and increase the baking time slightly.

Do I need to thaw the puff pastry before using it?

Yes, thaw it in the refrigerator overnight or for several hours until pliable but still cold.

Can I double the recipe?

Absolutely. Simply double all ingredients and use additional muffin pans. Bake in batches if necessary.

Conclusion

These feta-spinach puff pastry bites are a delicious and easy appetizer that delivers big flavor with minimal effort. With a crispy, buttery shell and a creamy, cheesy spinach filling, they are perfect for entertaining or enjoying as a savory snack. Whether you’re hosting a brunch, holiday party, or casual get-together, these bite-sized treats are sure to disappear fast.