Last winter, our family gathered for a simple Sunday dinner that somehow turned into a feast. The house was filled with chatter, coats hung on every chair, and the smell of something baking in the oven drew everyone toward the kitchen. I had decided to make a platter of puff pastry twists with spinach and feta—something light yet satisfying to tide us over while the roast finished cooking.
What I loved most was how quickly these little twists disappeared from the tray. My grandchildren hovered close, waiting for them to cool just enough to grab. My husband, who claims not to like feta, went back for seconds when he thought I wasn’t looking. They were warm, crisp, and golden, with that irresistible balance of creamy cheese and garlicky spinach tucked inside flaky pastry layers.
That evening reminded me why I enjoy recipes like this so much. They’re uncomplicated, but they feel special, as if you’ve made something far more elaborate than you actually did. These twists are perfect for moments when you want to offer your loved ones a treat without being stuck in the kitchen for hours.
Short Description
Flaky puff pastry twists filled with spinach, feta, and cream cheese make a savory, golden snack or appetizer. They’re quick to assemble, easy to bake, and always a crowd favorite.
Key Ingredients
- 1 sheet puff pastry (store-bought or homemade)
- 1 cup fresh spinach, chopped (or frozen, thoroughly drained)
- ½ cup feta cheese, crumbled
- ¼ cup cream cheese, softened
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ¼ teaspoon dried oregano
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Tools Needed
- Non-stick skillet
- Mixing bowl
- Rolling pin (optional, for puff pastry)
- Sharp knife or pastry cutter
- Baking sheet lined with parchment paper
- Pastry brush
Cooking Instructions
Step 1: Prepare the Spinach Filling
Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in spinach and cook until wilted (or until all liquid evaporates if using frozen). Remove from heat and let cool.
Step 2: Mix the Cheese Blend
In a bowl, combine the cooled spinach, feta, cream cheese, oregano, salt, and pepper. Mix until well blended.
Step 3: Assemble the Twists
Unroll puff pastry on a lightly floured surface. Spread the spinach mixture over one half of the sheet, then fold the other half over to cover the filling. Gently press to seal.
Step 4: Cut and Twist
Slice into 1-inch strips. Hold each end of a strip and twist gently. Place the twists on a parchment-lined baking sheet.
Step 5: Egg Wash and Bake
Brush with beaten egg for a shiny finish. Bake at 375°F (190°C) for 15–20 minutes, until golden and puffed.
Troubleshooting tip: If your pastry seems too soft to twist, place it in the fridge for 5–10 minutes before cutting and shaping.
Why You’ll Love This Recipe
Flaky and Flavorful: Crisp layers of pastry with creamy, savory filling in every bite.
Quick and Easy: Minimal prep, just a few ingredients, and ready in under 30 minutes.
Versatile: Works as an appetizer, snack, or side dish.
Make-Ahead Friendly: Assemble and refrigerate before baking.
Kid-Friendly: Fun to eat, finger-friendly, and great for picky eaters.
Mistakes to Avoid & Solutions
Using wet spinach: Excess liquid makes the pastry soggy. Be sure to squeeze or cook out all moisture.
Overfilling the pastry: Too much filling can cause the twists to burst. Spread a thin, even layer.
Skipping the egg wash: Without it, the pastry looks pale and unfinished. The egg wash gives that bakery-style golden color.
Overbaking: Check at 15 minutes. If left too long, the pastry can dry out.
Serving and Pairing Suggestions
Serve warm on a platter for family-style dining.
Pair with tomato soup or a fresh salad for a light meal.
Offer as part of a brunch spread with fruit and quiche.
Add a dipping sauce like marinara, tzatziki, or a yogurt-herb dip.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, place in a 350°F oven for 5–7 minutes to restore crispness. Avoid the microwave—it makes pastry soggy.
Freeze unbaked twists for up to 2 months. Bake straight from frozen, adding 3–4 extra minutes.
FAQs
1. Can I use frozen puff pastry?
Yes, just thaw it in the fridge overnight before using.
2. Can I make these ahead of time?
You can assemble the twists, refrigerate for a few hours, and bake just before serving.
3. Can I substitute the cheeses?
Ricotta, mozzarella, or goat cheese all work well as substitutes.
4. What if I don’t like spinach?
Try chopped kale, Swiss chard, or even caramelized onions as a filling.
5. Can these be served at room temperature?
Yes, but they’re best enjoyed warm when the pastry is crisp.
Tips & Tricks
Chill the puff pastry before twisting to make it easier to handle.
Use a pizza cutter for quick, even strips.
For extra flavor, sprinkle sesame seeds or grated Parmesan on top before baking.
Recipe Variations
Mediterranean Twist: Add sun-dried tomatoes and olives to the filling.
Cheesy Garlic Twists: Replace spinach and feta with mozzarella, Parmesan, and garlic butter.
Sweet Version: Skip the savory filling, spread Nutella or jam instead, twist, and bake.
Herb Lovers: Mix fresh basil, parsley, or dill into the cheese blend for added flavor.
Final Thoughts
Recipes like these puff pastry twists remind me why I love cooking for family gatherings. They come together quickly, yet they feel festive and special. I enjoy that they can be both a snack for the little ones and an elegant appetizer for a holiday table. The combination of flaky pastry and savory filling never fails to bring a smile.
When I see the tray empty in minutes, I know I’ve hit on something worth making again. These are the kinds of recipes that connect generations—simple enough for a weeknight, yet lovely enough for Christmas Eve or Mother’s Day brunch. I find comfort in their versatility and the joy they bring to the table. If you make them once, you’ll probably find yourself keeping puff pastry stocked in the freezer just for the chance to bake them again.
Spinach And Feta Puff Pastry Twists
Ingredients
- 1 sheet puff pastry store-bought or homemade
- 1 cup fresh spinach chopped (or frozen, thoroughly drained)
- ½ cup feta cheese crumbled
- ¼ cup cream cheese softened
- 1 tablespoon olive oil
- 1 clove garlic minced
- ¼ teaspoon dried oregano
- Salt and pepper to taste
- 1 egg beaten (for egg wash)
Instructions
- Heat olive oil in a skillet over medium heat, add garlic, and sauté for 1 minute until fragrant. Stir in spinach and cook until wilted or liquid evaporates if using frozen. Remove from heat and let cool.
- In a bowl, mix the cooled spinach with feta, cream cheese, oregano, salt, and pepper until blended.
- Unroll puff pastry on a lightly floured surface. Spread the spinach mixture over one half, fold the other half over, and press gently to seal.
- Cut into 1-inch strips, twist each one, and place on a parchment-lined baking sheet.
- Brush with beaten egg and bake at 375°F (190°C) for 15–20 minutes until puffed and golden.
