I love how these twists come together quickly with a handful of ingredients, but taste like something straight out of a bakery. They’re packed with flavor from sautéed garlic, salty feta, and a touch of oregano, and the puff pastry gives them that irresistible crunch. They also freeze well, making them perfect for prepping ahead of time or keeping on hand for last-minute guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Prepare the spinach filling: I heat the olive oil in a pan over medium heat and sauté the minced garlic for a minute. Then I stir in the spinach and cook until wilted (or until all the moisture evaporates if I’m using frozen). I let it cool before mixing.
Mix the cheese blend: In a bowl, I combine the cooked spinach, feta, cream cheese, oregano, salt, and pepper until everything is well mixed.
Assemble the twists: I unfold the puff pastry on a lightly floured surface. I spread the spinach mixture over one half of the sheet, then fold the other half on top to cover the filling. I press down gently to seal.
Cut and twist: Using a sharp knife or pizza cutter, I slice the folded pastry into 1-inch wide strips. Holding each end, I gently twist each strip and lay them on a parchment-lined baking sheet.
Bake: I brush each twist with beaten egg for a golden finish and bake at 375°F (190°C) for 15–20 minutes, until puffed and beautifully golden brown.
Servings and timing
This recipe makes about 10–12 twists depending on how thick I slice them. It takes around 10 minutes to prep and 15–20 minutes to bake, so I usually have them ready in under 30 minutes.
Variations
When I want to switch it up, I’ve tried different cheeses like ricotta, goat cheese, or mozzarella. Sometimes I add chopped sun-dried tomatoes or a spoonful of pesto for more flavor. For a spicy version, I mix in red pepper flakes or finely chopped jalapeños. I’ve even made a sweet-savory combo by adding a little honey or fig jam to the feta for a party twist.
Storage/Reheating
These twists store well in an airtight container in the fridge for up to 3 days. I reheat them in the oven at 350°F for about 5–7 minutes to bring back the crispiness. They also freeze beautifully—either unbaked or baked. If I freeze them unbaked, I bake them straight from frozen and just add a few extra minutes to the baking time.
FAQs
Can I use frozen spinach?
Yes, I use frozen spinach all the time. I just make sure to thaw it completely and squeeze out all the moisture using paper towels or a clean cloth to avoid soggy pastry.
Can I make these twists ahead of time?
Absolutely. I often assemble them ahead and keep them chilled in the fridge until I’m ready to bake. They also freeze well before baking.
What can I use instead of puff pastry?
Phyllo dough is a good alternative for a lighter, crispier texture. I’ve also used pie crust in a pinch, though it doesn’t puff the same way.
Can I make these twists vegan?
Yes! I use dairy-free feta and cream cheese, and brush the tops with oat milk or olive oil instead of egg wash. The result is still golden and delicious.
How do I keep them from getting soggy?
I make sure the spinach is as dry as possible before mixing, and I don’t overfill the pastry. Baking them on parchment also helps ensure a crisp bottom.
Conclusion
These Spinach and Feta Puff Pastry Twists are a flaky, cheesy, and flavorful snack I keep coming back to. Whether I’m hosting a gathering, planning brunch, or just need something quick and impressive, these little spirals are always a hit. The best part is how versatile they are—I can change up the filling, make them ahead, or freeze for later. Simple, satisfying, and always delicious, they’re a must-try for any puff pastry lover.
Crispy, golden, and cheesy—these spinach and feta puff pastry twists are the perfect savory snack or party appetizer, ready in under 30 minutes.
Author:Ella
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:About 12 twists
Category:Appetizer, Snack
Method:Baking
Cuisine:Mediterranean-Inspired
Diet:Vegetarian
Ingredients
1 sheet puff pastry (store-bought or homemade), thawed
1 cup fresh spinach, chopped (or frozen spinach, thawed and drained)
1/2 cup feta cheese, crumbled
1/4 cup cream cheese, softened
1 tablespoon olive oil
1 clove garlic, minced
1/4 teaspoon dried oregano
Salt and pepper to taste
1 egg, beaten (for egg wash)
Instructions
Sauté Spinach: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute. Add spinach and cook until wilted (or moisture is cooked off if using frozen). Let cool.
Make Filling: In a bowl, mix cooked spinach, crumbled feta, cream cheese, oregano, salt, and pepper until well combined.
Assemble Twists: Roll out puff pastry on a lightly floured surface. Spread spinach mixture over half the pastry sheet. Fold the other half over to cover the filling. Press gently to seal.
Cut & Twist: Slice folded pastry into 1-inch wide strips. Twist each strip gently and place on a parchment-lined baking sheet.
Egg Wash & Bake: Brush each twist with beaten egg. Bake at 375°F (190°C) for 15–20 minutes, until golden brown and puffed.
Serve: Enjoy warm, or at room temperature with dips like tzatziki or marinara.
Notes
Use cold puff pastry: Keep it chilled for better puff and flakiness.
Drain spinach well to prevent sogginess.
Don’t overfill: Use a thin, even layer of filling for tidy twists.
Freeze ahead: Freeze unbaked twists flat, then transfer to a bag; bake from frozen, adding 5–7 minutes to baking time.
Customizable: Try swapping cheeses, adding herbs, or tossing in cooked bacon or sun-dried tomatoes.
