Seasonal Spinach Bites (Printable Version)

Golden baked bites filled with spinach, creamy cheeses, and aromatic herbs, ideal for any snack time.

# What You'll Need:

→ Vegetables

01 - 7 oz fresh spinach, washed and chopped
02 - 1 small onion, finely diced
03 - 2 garlic cloves, minced

→ Dairy

04 - 3.5 oz feta cheese, crumbled
05 - 2 oz cream cheese, softened
06 - 1.75 oz grated Parmesan cheese
07 - 1 large egg

→ Pantry

08 - 2 tbsp olive oil
09 - 1 tsp dried oregano
10 - 0.5 tsp ground black pepper
11 - 0.25 tsp ground nutmeg
12 - 0.5 tsp salt

→ Pastry

13 - 1 sheet ready-rolled puff pastry (8.8 oz)

# How To Make:

01 - Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Cook diced onion until translucent for approximately 3 minutes. Add minced garlic and cook for an additional minute.
03 - Add chopped spinach to the skillet and cook until wilted, about 2 to 3 minutes. Remove from heat and allow to cool slightly.
04 - In a large mixing bowl, blend crumbled feta, softened cream cheese, grated Parmesan, egg, dried oregano, black pepper, nutmeg, and salt. Incorporate the cooled spinach mixture thoroughly.
05 - Unroll the puff pastry sheet and cut into 24 equal squares.
06 - Place a heaping teaspoon of the spinach filling onto each pastry square. Fold each over into triangles or rectangles, pressing edges firmly to seal.
07 - Place the prepared bites onto the lined baking sheet. Lightly brush tops with olive oil or a beaten egg to promote browning.
08 - Bake in the preheated oven for 15 to 20 minutes, or until puffed and golden brown.
09 - Allow the bites to cool slightly before serving.

# Expert Advice:

01 -
  • They bake up golden and flaky without any fussy folding techniques or complicated prep.
  • The filling is rich and creamy but still feels light enough to keep reaching for another.
  • You can prep them ahead and freeze them unbaked, then pull out exactly how many you need.
  • They work just as well for a casual snack as they do on a party platter.
02 -
  • Keep the puff pastry cold until you're ready to use it—warm pastry turns sticky and won't puff as well.
  • Squeeze out any excess moisture from the cooked spinach before mixing it with the cheese, or the filling will be watery.
  • Seal the edges tightly or the filling will leak out and burn on the pan.
  • Don't skip the cooling step after baking—the filling needs a minute to set up.
03 -
  • Use a pizza cutter to slice the pastry quickly and cleanly into even squares.
  • If the filling seems too loose, stir in a tablespoon of breadcrumbs to tighten it up.
  • Brush the tops with egg wash instead of oil if you want a deeper golden shine.
  • Make a double batch and freeze half—future you will be grateful.

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