These spinach rolls wrapped in golden, flaky puff pastry are a delicious savory snack or appetizer. Packed with sautéed garlic, chopped spinach, and salty feta cheese, they strike the perfect balance between crisp, buttery texture and creamy, flavorful filling. Easy to prepare and crowd-pleasing, they make an excellent finger food for parties, picnics, or as a light lunch when paired with salad or soup.

Why You’ll Love This Recipe

Requires simple, store-bought ingredients and minimal prep time.
Ready in under an hour from start to finish.
Bakes up golden and crisp on the outside with a creamy spinach filling inside.
Freezer-friendly and perfect for make-ahead entertaining.
Customizable to suit your flavor preferences.

Ingredients

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

2 tablespoons vegetable oil – for sautéing the garlic and spinach.
1 clove garlic, minced – adds a rich, aromatic base to the spinach mixture. Use more if you prefer a stronger garlic flavor.
1 package (10 ounces) frozen chopped spinach, thawed and thoroughly drained – make sure to squeeze out as much moisture as possible to prevent sogginess.
Salt, to taste – to season the spinach mixture. Start with a small amount and adjust depending on the saltiness of your feta.
1 package (4 ounces) crumbled feta cheese – provides a creamy, tangy contrast to the spinach.
3 sheets frozen puff pastry, thawed – the base for wrapping the filling; keep chilled until ready to use for best results.
1 large egg – beaten and mixed with milk to create an egg wash that gives the rolls a glossy, golden finish.
1 tablespoon milk – helps loosen the egg wash for even application.
2 tablespoons sesame seeds – sprinkled on top for a nutty flavor and appealing texture.

Directions

Preheat your oven to 400°F (200°C). Lightly grease two large baking sheets or line them with parchment paper.
Heat the vegetable oil in a medium skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, just until fragrant.
Add the drained spinach to the skillet and cook for 3–5 minutes, stirring occasionally, until heated through. Season with salt to taste. Remove from heat and transfer to a bowl to cool slightly.
Stir the crumbled feta cheese into the spinach mixture until fully combined. Set aside.
Unfold one sheet of thawed puff pastry onto a lightly floured surface. Cut it in half lengthwise to create two long rectangles.
Roll one rectangle slightly to widen it. Spoon about one-sixth of the spinach-feta filling down the center of the strip, forming a log of filling along the length.
Fold one side of the puff pastry over the filling, then brush the other edge with the egg and milk mixture to help seal it. Roll the pastry completely over and press gently to seal the seam.
Brush the top of the roll with more egg wash, then sprinkle with sesame seeds.
Cut the log into six even pieces and place them on the prepared baking sheet, seam side down.
Repeat with the remaining pastry sheets and filling. You should have 36 rolls in total.
Bake in the preheated oven for 20 to 25 minutes, or until the pastry is puffed and golden brown.
Remove from oven and let cool slightly before serving.

Servings and timing

Yield: 36 spinach rolls
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Add a pinch of ground black pepper or nutmeg to the spinach for added depth.
Mix in chopped fresh herbs like parsley, dill, or mint for extra freshness.
Use goat cheese or ricotta instead of feta for a creamier filling.
Add caramelized onions or finely chopped cooked mushrooms to the filling for extra umami.
Spice it up with a dash of red pepper flakes or chopped chili.
Try different toppings like poppy seeds or grated Parmesan instead of sesame seeds.

Storage/Reheating

Refrigerate any leftover spinach rolls in an airtight container for up to 3 days.
To reheat, place rolls on a baking sheet in a preheated 350°F (175°C) oven for 8–10 minutes, or until heated through and crisp again.
To freeze, let baked rolls cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat from frozen at 350°F (175°C) for 12–15 minutes.

FAQs

Can I use fresh spinach instead of frozen?

Yes, but you’ll need to cook it down and remove excess moisture. Start with about 1 pound of fresh spinach to yield a similar amount once wilted.

Why is my puff pastry soggy?

Excess moisture from the spinach can cause sogginess. Make sure the spinach is fully drained and squeezed dry before combining with the feta.

Can I make these ahead of time?

Yes. You can assemble them and refrigerate for a few hours before baking. Alternatively, freeze them (baked or unbaked) and bake as needed.

How should I thaw puff pastry?

Thaw puff pastry in the refrigerator overnight or at room temperature for about 30–40 minutes until pliable but still cool.

Can I skip the sesame seeds?

Yes, they’re optional. You can omit them or use poppy seeds, grated cheese, or just egg wash for a plain golden finish.

What can I use instead of feta cheese?

Goat cheese, ricotta, or even a mix of mozzarella and Parmesan will work. Just adjust salt levels accordingly.

Do these need to be served hot?

They’re best warm, but they also taste great at room temperature, making them ideal for parties or lunchboxes.

Can I make them gluten-free?

Yes, by using a gluten-free puff pastry. Make sure all other ingredients are also certified gluten-free.

How do I know when they’re done baking?

The puff pastry should be golden brown and fully puffed. If they look pale or doughy, give them a few more minutes in the oven.

Are these freezer-friendly?

Absolutely. They freeze well both before and after baking. Store in a freezer-safe container or bag and reheat in the oven when needed.

Conclusion

These spinach rolls with puff pastry offer a perfect combination of crispy exterior and creamy, savory filling. Whether served as a starter, snack, or part of a light meal, they’re sure to satisfy. Easy to customize and make ahead, this recipe is a must-try for any home cook looking to impress with minimal effort.