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A cozy, crowd-pleasing bake that brings together wilted spinach, tangy feta, and a touch of dill or parsley, all tucked inside two sheets of puff pastry. The result is a golden loaf that cuts into beautiful squares—perfect for brunch, tea, or a light supper with a simple green salad.
Why this recipe sings
If you love a pastry that delivers both crunch and creaminess in every bite, this Spinach and Feta Puff Pastry Loaf is right up your alley. Puff pastry is one of the easiest, most forgiving canvases in the kitchen: it rises into buttery layers when it’s hot, it bakes up crisp and flaky, and it holds a filling like a champ. Here, we pair the flaky pastry with a spinach filling that’s savory and bright—the spinach is gently sautéed with onion and garlic, then folded with feta for a salty tang, and optional cream cheese or ricotta for extra creaminess. A hint of fresh dill or parsley brings a crisp herbal note that brightens the dish without overpowering the cheese. If you’re new to working with puff pastry, this recipe is a wonderful teacher: you’ll learn how to drain moisture from cooked greens, how to seal two sheets of pastry to form a loaf, and how to achieve a glossy finish with an egg wash that makes the loaf glow as it bakes.
Think of this loaf as a centerpiece for a weekend brunch, a portable lunch, or a party appetizer that’s almost always a winner. It’s vegetarian-friendly, inherently cozy, and surprisingly pantry-friendly. Most of the ingredients are simple pantry staples, and the method is straightforward enough for a weeknight bake yet stylish enough for guests.
What makes this loaf special
- Two sheets of puff pastry create a sturdy, layered exterior that crisps beautifully while the filling stays tender inside.
- The filling blends spinach, feta, and optional cream cheese or ricotta for a creamy, tangy center that isn’t dry.
- An egg wash gives the loaf a glossy, golden top, and sesame seeds add a subtle crunch and a nutty note (if you choose to use them).
- Moisture management is key: you’ll wilt the spinach and then squeeze out excess moisture to prevent a soggy bottom.
- Herbs like dill or parsley lift the flavors and bring a fresh brightness that contrasts nicely with the salty feta.
What you’ll need
The quantities below align with the ingredient list you provided. You can mix and match within reason (e.g., swap dill for parsley, or use frozen spinach if you thaw and squeeze well). If you want extra creaminess, keep the cream cheese or ricotta as listed.
- 2 sheets puff pastry, thawed
- 300–350 g fresh spinach, chopped (or 10 oz frozen, thawed and squeezed dry)
- 150 g feta cheese, crumbled
- 100 g cream cheese or ricotta (optional for extra creaminess)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp chopped dill or parsley
- 1 egg, beaten (plus extra for glaze)
- Salt and pepper to taste
- 1 tbsp olive oil
- Sesame seeds for topping (optional)
Step-by-step guide
Below is a practical, house-friendly walkthrough to assemble your spinach and feta puff pastry loaf. Read through the steps before you begin, gather your ingredients, and keep your workspace organized—the more you prep, the smoother the bake will go.
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone baking mat so the loaf will lift cleanly when baked.
- In a skillet, heat olive oil over medium heat. Sauté the finely chopped onion until translucent and lightly caramelized, about 4–5 minutes. Then add the minced garlic and cook for about 30 seconds, just until fragrant. This creates a gentle, sweet foundation for the filling.
- Add the chopped spinach to the skillet and cook until wilted in the heat. If using fresh spinach, you’ll need a little time for it to reduce in volume. If using frozen spinach, ensure it’s thoroughly thawed and squeezed dry to remove as much moisture as possible. Excess moisture is your enemy here, as it can make the pastry soggy. Once wilted, transfer the spinach mixture to a bowl and let it cool. If needed, gently squeeze with clean hands or a clean kitchen towel to remove any extra moisture.
- In a large bowl, combine the cooled spinach with crumbled feta, the optional cream cheese or ricotta, chopped dill or parsley, and half of the beaten egg. Season with pepper. Salt may not be necessary in large amounts because feta is salty, but taste as you go and adjust accordingly. The mixture should be cohesive and creamy, not dry.
- Roll one sheet of puff pastry on parchment into a rectangle roughly the size of a baking sheet or just a touch larger. The idea is to form a long rectangle that you’ll fill along the center lengthwise, leaving about a 1 cm border all around.
- Spread the spinach filling along the center of the rolled pastry in a long, even line. Brush the exposed borders of the pastry with some of the remaining beaten egg to help seal the top sheet later. Place the second puff pastry sheet over the filling, pressing gently to seal and coax out any air pockets. If needed, give the assembled loaf a gentle final roll to ensure the two sheets seal together.
- Optional: Lightly score the top to create a grid pattern. This helps with even expansion and adds a decorative touch once baked. Brush the entire top with the remaining egg wash for a shiny, golden finish. Sprinkle sesame seeds on top if you like a nutty crunch and extra visual appeal.
- Bake for 25–30 minutes, or until the pastry is deeply golden, crisp, and fully puffed. The exact time may vary with oven heat distribution, so check around the 22–25 minute mark and rotate the sheet if necessary for even baking. When done, let the loaf rest for 5–10 minutes before slicing into squares and serving. Resting helps the filling set a bit, making clean cuts easier and preserving the layers of pastry bite for bite.
Tip: If you want a more dramatic rise and a lighter texture, you can chill the assembled loaf for 15–20 minutes before baking. This can help the layers stay neat and the edges crisp up nicely.
As you plate this loaf, consider how the contrasts play together: the crisp, buttery pastry on the outside with the creamy, savory filling inside. Each bite has a balance of textures and flavors that feel both rustic and refined at once. A simple salad with lemon vinaigrette or a bright tomato salad can provide a fresh counterpoint to the richness of the pastry, making the meal feel complete and balanced.
Tips, substitutions, and delicious variations
- Fresh spinach gives a bright, slightly earthy flavor, while frozen spinach reduces prep time. If you go with frozen, be sure to thaw, squeeze dry, and press out as much moisture as possible to prevent sogginess.
- Feta provides a salty tang that’s hard to beat. If you prefer a milder cheese, try a blend of feta with crumbled goat cheese or ricotta for extra creaminess. You can also use a robust sheep’s cheese for a deeper flavor.
- <strongCreaminess: The optional 100 g of cream cheese or ricotta adds a luscious, silky texture. If you skip it, the filling will be more crumbly or briny from the feta, but it will still be delicious.
- Dill gives a fresh, almost citrusy note that pairs well with spinach; parsley offers a bright, verdant flavor. For a different twist, add a pinch of mint for a summery feel or chives for a mild onion bite.
- You can assemble the loaf a few hours in advance and refrigerate, then bake when ready. If pastry is cold from the fridge, you may need a few extra minutes in the oven. If you want to freeze, assemble unbaked, wrap tightly, and freeze. Bake from frozen, adding 8–10 extra minutes to the bake time.
- Egg wash is classic and yields a glossy finish. Sesame seeds add aroma and a subtle crunch, but you can skip them or substitute with poppy seeds for a different look.
- For a vegan version, substitute dairy-free feta and dairy-free cream cheese or omit the cheese entirely and use a plant-based cream cheese alternative. You’ll want to ensure the pastry itself is vegan if you go that route.
Serving suggestions and pairing ideas
This Spinach and Feta Puff Pastry Loaf is beautifully versatile. Here are some serving ideas to complement its flavors and make a complete menu:
- Serve hot or warm, cut into generous squares. The pastry remains flaky for a satisfying bite.
- Pair with a crisp, peppery arugula salad dressed with lemon and olive oil for a bright contrast to the pastry’s richness.
- Offer a light yogurt herb sauce or a dollop of garlic yogurt as a dip to accent the greens and cheese.
- Serve with roasted vegetables (like cherry tomatoes, zucchini, and bell peppers) for a colorful plate.
- For brunch, pair with a fresh fruit salad or a slice of citrus for a refreshing balance.
Equipment roundup
Most of what you need is straightforward, but having a couple of reliable tools makes the assembly easier and the bake more even:
- Sharp knife or pastry wheel for cleanly trimming/handling the pastry (and optional scoring).
- Large skillet or sauté pan for the onion and spinach
- Rolling pin and parchment-lined baking sheet
- Mixing bowls for the filling and for combining ingredients
- Silicone brush for applying egg wash
Frequently asked questions
Can I use whole sheets of puff pastry without cutting them? Yes. You can roll a single sheet into a large rectangle, fill it in the center, and fold the sides over to enclose the filling, forming a rustic loaf. The version described here uses two sheets for a defined center seam and a more sandwich-like loaf.
What if the filling leaks during baking? Moisture is the key culprit. Make sure to squeeze dry any spinach thoroughly and pat it dry after sautéing. If you still see leakage, keep the seam at the bottom when transferring to the baking sheet so any escaping moisture doesn’t pool on top.
Can I freeze this loaf? Yes. Unbaked assembled loaf can be wrapped tightly and frozen. Bake from frozen, increasing the bake time about 8–10 minutes. Fully baked leftovers can be reheated in a 300–325°F (150–160°C) oven for a few minutes until warmed through and the pastry stays crisp.
How do I know when it’s done? Look for a deep golden-brown top and a fully puffed, crisp pastry. The filling should be set but not dry. If the pastry starts to brown too quickly, cover loosely with foil and continue baking until done.
Nutrition snapshot (per serving)
Notes: Nutrition varies with exact brands and serving sizes. This section provides a general sense of the dish. For precise numbers, consult a nutrition calculator with your exact ingredients and portions.
- Estimated calories: roughly 350–420 per serving, depending on pastry thickness and filling density
- Protein: about 9–14 g per serving
- Carbohydrates: around 28–34 g per serving
- Fat: approximately 22–28 g per serving (largely from puff pastry and cheese)
- Fiber: 2–3 g per serving (from spinach and pastry)
These figures are approximate. If you’re tracking macros or calories, the best approach is to calculate using your specific brands and portions.
Final thoughts
Spinach and feta meet flaky pastry in a way that feels both indulgent and approachable. The dish is flexible—adapt the greens, cheese, and herbs to your preference or what you have on hand. With a little prep and some patience for the puff pastry to puff, you’ll produce a loaf that slices beautifully and makes a statement on the table. Whether you’re cooking for family, guests, or a quiet night in, this spinach and feta puff pastry loaf is a reliable, crowd-pleasing choice that never fails to impress.
Spinach and Feta Puff Pastry Loaf
Equipment
- Baking Sheet
- Parchment Paper
- Skillet
Ingredients
Main Ingredients
- 2 sheets puff pastry thawed
- 300-350 g fresh spinach chopped (or 10 oz frozen, thawed and squeezed dry)
- 150 g feta cheese crumbled
- 100 g cream cheese or ricotta optional for extra creaminess
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tbsp dill or parsley chopped
- 1 egg beaten (plus extra for glaze)
- salt and pepper to taste
- 1 tbsp olive oil
- sesame seeds optional, for topping
Instructions
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent. Add the minced garlic and cook for 30 seconds. Add the spinach and cook until wilted. Remove from heat and let the mixture cool. If there is excess moisture, squeeze it out.
- In a bowl, combine the cooled spinach mixture, crumbled feta, cream cheese (if using), chopped herbs, and half of the beaten egg. Season with pepper and taste before adding salt, as the feta is already salty.
- Roll one sheet of puff pastry onto the prepared baking sheet into a rectangle. Spread the spinach and feta filling along the center of the pastry, leaving a 1 cm border around the edges. Brush the borders with the remaining beaten egg.
- Place the second sheet of puff pastry on top. Press the edges firmly to seal, then gently roll the edges with a rolling pin to create a tight seal.
- Optional: Use a sharp knife to lightly score a grid pattern on top of the pastry, being careful not to cut all the way through. Brush the entire top with egg wash and sprinkle with sesame seeds.
- Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Let it rest for 5-10 minutes before cutting into squares and serving.