Last summer, I hosted a little Greek night in my backyard. Friends gathered around string lights, plates piled high with dips and skewers. But the star? These Spanakopita Recipe With Puff Pastry bites. One friend grabbed three right off the tray, muttering something about them being better than any restaurant version. Flaky, golden puffs burst with spinach, feta tang, and that whisper of dill that hits just right. I remember sneaking the last one before dessert, the warm cheese melting on my tongue while laughter echoed.

Truth is, I’ve tweaked this Spanakopita Puffs Recipe over years. Started with phyllo, which cracked and frustrated me every time. Puff pastry changed everything – easier handling, same crunch, less fuss. Perfect for busy nights or when company’s coming. These Greek Spinach Puffs bake up in under 30 minutes, vanishing faster than you can say “opa!”

Whether you’re new to spanakopita or a fan hunting the best How To Make Spanakopita Bites guide, this puff pastry twist delivers. Crispy outside, creamy inside, every bite transports you to a sun-drenched taverna. Grab your sheet pan; let’s make magic.

How To Make Spanakopita Puffs: Step-by-Step

Sautéing the filling first builds flavor. Onions soften, spinach wilts down to nothing, releasing earthy notes. Feta crumbles in, salty and bold, mingling with eggs for that custardy bind. Cool it completely – hot filling melts the pastry. Then spoon generous mounds onto thawed puff pastry squares. Fold corners in, brush with egg wash for shine. Into the oven they go, puffing dramatically as cheese bubbles.

First time I rushed the cooling, puffs turned soggy. Lesson learned. Patience pays off with shatteringly crisp results. These Spanakopita Bites Recipe bites freeze beautifully too, for surprise guests.

Ingredients for Spanakopita Puff Pastry Recipe

2 sheets puff pastry (thawed in fridge overnight)
2 tablespoons olive oil
1 large yellow onion, finely diced
3 cloves garlic, minced
20 ounces frozen spinach, thawed and squeezed dry
8 ounces feta cheese, crumbled
2 large eggs, divided (1 for filling, 1 for wash)
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon ground nutmeg
Salt and black pepper to taste
1 tablespoon sesame seeds (optional)

These Spanakopita Biscuits use simple pantry staples. Squeeze that spinach hard – moisture is the enemy of crisp pastry.

Instructions

Preheat oven to 400°F. Line two baking sheets with parchment.
Heat oil in skillet over medium. Add onion, cook until soft, 5 minutes. Stir in garlic, 1 minute.
Add spinach, cook 3-4 minutes to dry out. Remove from heat.
Mix in feta, 1 egg, dill, parsley, nutmeg, salt, pepper. Cool 20 minutes.
Cut each puff pastry sheet into 9 squares. Spoon 1-2 tablespoons filling center.
Fold corners to center, press to seal. Place on sheets.
Brush tops with remaining egg. Sprinkle sesame seeds.
Bake 18-22 minutes until golden. Cool 5 minutes before serving.

Picture this: puffs emerging from the oven, edges caramelized, filling peeking out temptingly. That’s the moment you know it’s perfect. My kitchen fills with that nutty, herby aroma – impossible to resist snagging one hot.

Pro Tips for Perfect Spanakopita Bites

Work with cold pastry always. Let it thaw just enough to unfold without cracking. If filling seems loose, add extra feta for binding. Egg wash generously – it crisps and colors beautifully. For extra crunch, bake on convection if your oven has it.

Press spinach in a clean kitchen towel to remove every drop of water.
Chill assembled puffs 10 minutes before baking if kitchen’s warm.
Use full-fat feta; low-fat versions weep too much moisture.
Don’t overcrowd the pan – air circulation is key for even browning.

Variations on Spanakopita Puffs Recipe

Mix it up! Swap spinach for Swiss chard or kale. Add sun-dried tomatoes for sweet tang. Go vegan with dairy-free feta and plant-based puff pastry. Make larger triangles for mains, or tiny ones for cocktail hour. Sun-dried tomato and artichoke filling? Game-changer I tried last week.

Troubleshooting Spanakopita Bites Recipe

Puffs soggy? Filling too wet or pastry not cold enough.
Not sealing? Use fork tines to crimp edges firmly.
Too salty? Taste filling before assembling; feta varies.
Burning bottoms? Rotate sheets halfway, lower rack if needed.

Ingredient Substitutions

No fresh herbs? Dried dill and parsley work, use half amount. Puff pastry short? Crescent roll dough in pinch, but texture differs. Feta allergy? Goat cheese or ricotta salata. Nutmeg missing? Pinch cinnamon adds warmth.

Storage and Serving Suggestions

Store leftovers in airtight container, fridge up to 3 days. Reheat at 375°F for 8 minutes to recrisp. Freeze unbaked puffs on sheet, then bag for 3 months. Bake from frozen, add 5 minutes. Serve with tzatziki, lemon wedges, or Greek salad. Crowd-pleaser at brunches or game days.

Frequently Asked Questions

Can I make Spanakopita Puff Pastry ahead?

Yes! Assemble, freeze solid, bake straight from freezer.

Phyllo or puff pastry for Spanakopita Recipe With Puff Pastry?

Puff pastry easier, flakier for beginners. Traditional phyllo thinner, crispier.

How many calories per Greek Spinach Puff?

About 150 calories each, depending on size.

Gluten-free Spanakopita Bites?

Use gluten-free puff pastry sheets.

Why add nutmeg to How To Make Spanakopita Puffs?

Classic Greek touch, enhances spinach subtly.

Can I air fry these Spanakopita Biscuits?

Yes, 375°F for 10-12 minutes, spray basket first.