Feta And Spinach Tartlets Recipe

I’m sharing Feta Spinach Puff Pastry Bites that fold spinach and feta into neat handheld tartlets that will have guests asking how you made them.

I love how these tiny tarts fool people into thinking I worked all afternoon. Flaky puff pastry cups hold a creamy, spinachy filling with crumbled feta cheese that gives a bright little bite.

I half jokingly call them Spinach And Feta Tarte Soleil when I’m feeling dramatic, but at game night they vanish as Feta Spinach Puff Pastry Bites. They look fancy but are oddly humble, and that first flaky, salty mouthful always gets the same reaction, huh what is that.

I promise you, they make guests curious without me having to say much.

Ingredients

• Puff pastry: Flaky, buttery dough, mainly carbs and fats; tasty but high in calories.
• Spinach: Leafy green full of fiber, iron and vitamin K; very low calories.
• Feta cheese: Tangy, salty cheese with protein and calcium; adds savory punch.
• Cream cheese: Rich and creamy, adds smoothness and fat; less protein than feta.
• Eggs: Bind filling, good protein and vitamins, make tartlets sturdy and golden.
• Onion and garlic: Onion sweetens when cooked, garlic gives aroma; both low calorie flavor boosters.
• Olive oil: Healthy monounsaturated fats, helps sauté; adds fruitiness and depth.
• Lemon zest and Parmesan: Zest brightens with citrus, Parmesan adds umami and salty crunch.

Ingredient Quantities

• 1 package frozen puff pastry (17.3 oz) thawed
• 10 oz fresh baby spinach (about 5 cups packed) or 10 oz frozen chopped spinach thawed and squeezed
• 8 oz feta cheese, crumbled
• 4 oz cream cheese softened
• 2 large eggs plus 1 large egg beaten for egg wash
• 1 small yellow onion finely chopped (about 1/2 cup)
• 1 clove garlic minced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch ground nutmeg optional
• 1 teaspoon lemon zest optional
• Sesame seeds or black sesame for sprinkling optional

How to Make this

1. Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line with small parchment squares so the pastry wont stick.

2. If using frozen spinach squeeze out as much liquid as you can in a clean kitchen towel or paper towels. If using fresh, rough chop the leaves and pack about 5 cups to equal 10 oz.

3. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 4 minutes. Add the minced garlic and cook 30 seconds more.

4. Add the spinach to the pan, in batches if needed, and cook until wilted and most moisture has evaporated, about 3 to 5 minutes. Taste and remove from heat, let cool a few minutes so it doesnt melt the cheeses.

5. In a bowl mash together 8 oz crumbled feta and 4 oz softened cream cheese until roughly combined. Stir in 1/4 cup grated Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, pinch of ground nutmeg if using, and 1 teaspoon lemon zest if using.

6. Chop or roughly chop the cooled spinach mixture and fold it into the cheese mix. Beat the 2 large eggs and stir them in, mixing until the filling is creamy but not liquid. If the filling seems too wet squeeze a bit more moisture out of the spinach.

7. Unfold the thawed puff pastry on a lightly floured surface and roll gently to even thickness. Cut into 12 squares (about
3.5 to 4 inch squares) or circles large enough to line the muffin cups. Press each piece into a muffin cup so the corners form little cups, leaving some overhang.

8. Spoon the spinach and cheese filling evenly into the pastry cups, heaping slightly but not overflowing. Trim any excessive overhang if you like, then brush exposed pastry edges with the beaten extra egg for the egg wash. Sprinkle sesame seeds or black sesame on top if using.

9. Bake at 400°F for 18 to 22 minutes, until pastry is puffed and golden and filling is set. Let tartlets cool in the tin for 5 minutes, then carefully remove to a rack. Serve warm or at room temperature.

Equipment Needed

1. Oven (preheat to 400°F)
2. 12-cup muffin tin or muffin pan plus small parchment squares or liners
3. Large skillet (10–12 inch) for cooking the onion and spinach
4. Mixing bowls, one medium for the filling and one small for the egg wash
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Wooden spoon or heatproof spatula for sautéing and stirring
8. Rolling pin and a lightly floured surface to roll out the puff pastry
9. Pastry brush and a clean kitchen towel or paper towels to squeeze out excess spinach, dont skip this step

FAQ

Feta And Spinach Tartlets Recipe Substitutions and Variations

• Puff pastry: try phyllo dough instead — layer 4 to 6 sheets and brush each with melted butter or oil for extra crisp, or use a store-bought pie crust if you want a sturdier, less flaky shell. Gluten-free puff pastry is also an option.
• Baby spinach: swap with Swiss chard or kale, just chop and sauté until wilted and squeeze out the excess liquid before mixing into the filling. Arugula works too if you want a peppery kick, either raw or briefly wilted.
• Feta cheese: use goat cheese (chevre) for similar tang and creaminess, or try ricotta mixed with a little salt and lemon zest for a milder, creamier result — taste and adjust salt since ricotta is blander.
• Cream cheese: replace with mascarpone for a richer, silkier texture, or thick Greek yogurt that’s been strained (hung in cheesecloth) for a lighter tang, though yogurt can make the filling a bit looser so drain well.

Pro Tips

1. Squeeze the spinach like you mean it, wrap it in a clean towel and twist until most moisture is gone, otherwise the filling will make the pastry soggy. If it still seems wet, give it another quick press or spread it on a tray to cool so it releases even more liquid.

2. Keep the puff pastry cold and handle it fast. If the dough starts to warm and get soft, pop the cut squares back in the fridge for 10 minutes, that way they puff better and stay flaky when baked.

3. Stop soggy bottoms by adding a tiny barrier in the cups before you fill them, like a sprinkle of grated Parmesan or a tablespoon of panko, or blind-bake the shells for 4 to 6 minutes. That little trick soaks up stray moisture and gives better texture.

4. For best reheating and storage, cool completely then store in an airtight container for up to 3 days, re-crisp in a 350 F oven or toaster oven for 6 to 10 minutes. You can also freeze unbaked filled cups on a tray, then bake from frozen adding a few extra minutes, but dont expect them to be quite as crisp as fresh.