Mediterranean Spinach Stuffed Pastry – Flaky Layers with a Savory Heart
There’s something undeniably special about a flaky pastry filled with warm, savory goodness. Mediterranean Spinach Stuffed Pastry brings together crisp golden layers and a rich, herby spinach filling that feels both comforting and elegant. It’s the kind of dish that works just as beautifully on a brunch table as it does served warm alongside a simple salad for dinner.
Inspired by classic Mediterranean flavors and reminiscent of traditional spanakopita, this pastry celebrates simple ingredients treated with care. Fresh spinach, salty feta, fragrant herbs, and olive oil come together inside delicate layers of pastry that bake up crisp and buttery. Each bite offers contrast—crunch giving way to creamy, savory filling—and it’s impossible to stop at just one.
This recipe is perfect for entertaining because it looks impressive without requiring complicated techniques. Phyllo dough may seem intimidating at first, but once you get the hang of brushing and layering, it becomes almost meditative. And the filling itself comes together quickly, making this a surprisingly approachable dish even for newer home cooks.
Mediterranean Spinach Stuffed Pastry is also wonderfully versatile. Serve it as an appetizer, a light lunch, or part of a mezze spread. It’s just as delicious warm from the oven as it is at room temperature, making it ideal for gatherings and make-ahead planning.
Ingredients:
- 1 lb fresh spinach, chopped
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8 oz feta cheese, crumbled
- 1 large egg
- 2 tablespoons fresh dill, chopped
- ½ teaspoon black pepper
- ½ teaspoon salt
- 12 sheets phyllo dough
- ½ cup olive oil or melted butter, for brushing
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add onion and sauté until soft, about 3–4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in spinach and cook until wilted and excess moisture evaporates. Remove from heat and let cool slightly.
- In a bowl, combine cooked spinach mixture, feta cheese, egg, dill, salt, and black pepper. Mix until well combined.
- Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Place another sheet on top and brush again.
- Cut the layered phyllo into strips. Place a spoonful of filling at one end of each strip and fold into triangles or rolls.
- Place pastries seam-side down on the prepared baking sheet and brush tops lightly with oil or butter.
- Bake for 25–30 minutes, or until golden brown and crisp.
- Cool slightly before serving.
Mediterranean Spinach Stuffed Pastry
Ingredients
Equipment
Method
- Sauté onion and garlic, then wilt spinach and cool slightly.
- Mix spinach with feta, egg, herbs, salt, and pepper.
- Layer and fill phyllo dough, folding into pastries.
- Bake at 375°F until golden and crisp.
Notes
Tips & Tricks:
- Keep phyllo covered with a damp towel while working to prevent drying out.
- Let the spinach cool before mixing to avoid a watery filling.
- Don’t overfill the pastry—less is more for clean folds and crisp layers.
- Olive oil gives a more traditional Mediterranean flavor, while butter adds richness.
Variations:
- Cheese Blend: Add ricotta or mozzarella for extra creaminess.
- Herb Swap: Try parsley or mint instead of dill.
- Vegan Version: Skip the egg and use a plant-based feta alternative.
- Whole Pastry Pie: Layer and bake the filling in a pan instead of individual pastries.
Serving Suggestions:
Serve these pastries warm with a side of tzatziki, yogurt sauce, or a simple lemony salad. They’re perfect as part of a mezze platter alongside olives, hummus, and roasted vegetables.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness. Unbaked pastries can be frozen and baked directly from frozen, adding a few extra minutes to the baking time.
FAQ:
Can I use frozen spinach?
Yes—thaw completely and squeeze out all excess moisture before using.
Is phyllo dough the same as puff pastry?
No. Phyllo is thinner and crispier, while puff pastry is thicker and buttery.
Can these be made ahead?
Absolutely. Assemble ahead and bake just before serving.
History / Fun Facts:
Spinach and cheese pastries have been part of Mediterranean cuisine for centuries, especially in Greek and Turkish kitchens. Variations of this dish are found across the region, each with its own local herbs and cheeses, making it a true celebration of shared culinary heritage.
