If you want a super bowl party food that looks like it came from a bakery but took you almost no effort to make, spinach feta puff pastry bites are your answer. These golden, flaky little pockets of creamy spinach and salty feta cheese are the kind of appetizer that makes people stop mid-conversation to grab another one. They’re sophisticated enough to impress, simple enough to throw together on a game day morning, and they’re gone before the first commercial break.
We’ll cover everything you need — the full ingredient list, step-by-step instructions, handy tips, creative variations, nutrition info, and a FAQ. Let’s get into it.
Why Spinach Feta Puff Pastry Bites Are the Perfect Super Bowl Party Food
Super Bowl Sunday is all about the food — and while the classics like wings and nachos always have a place at the table, sometimes you want something a little more elevated. Spinach feta puff pastry bites fill that gap perfectly. They’re bite-sized, so guests can snack without missing a single play. The buttery, shatteringly crisp puff pastry pairs beautifully with the creamy, savory filling, and they hold their own whether served warm or at room temperature. For vegetarians in the crowd, these are an absolute must-have — and trust us, even the meat lovers won’t be able to stop eating them.
Ingredients
Everything you need for these bites is easy to find at any grocery store. Here’s the full list.
For the Filling
- 2 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and squeezed dry)
- 6 oz crumbled feta cheese
- 4 oz cream cheese, softened to room temperature
- 1 large egg
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- Salt and black pepper to taste
- Pinch of nutmeg (optional, but it adds a lovely warmth)
For the Pastry
- 1 package (two 9×10 inch sheets) frozen puff pastry, thawed
- 1 egg
- 1 tablespoon water (for the egg wash)
How to Make Spinach Feta Puff Pastry Bites: Step-by-Step Instructions
Step 1: Preheat and Prep Your Pan
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. This temperature is important — it’s hot enough to get that puff pastry puffed up and golden without burning the filling inside.
Step 2: Make the Spinach Feta Filling
In a medium bowl, combine the softened cream cheese, crumbled feta, egg, minced garlic, and green onions. Mix until well combined. If you’re using fresh spinach, squeeze out any excess moisture before folding it in. Same goes for frozen — thaw completely and press dry with paper towels. Add salt, pepper, and nutmeg if using. Stir until everything is evenly distributed.
Step 3: Thaw and Unfold the Puff Pastry
If your puff pastry is still frozen, let it thaw on the counter for about 20 to 30 minutes before unfolding. You want it pliable but still cold — if it gets too warm, it’ll be sticky and hard to work with. Unfold each sheet carefully on a lightly floured surface.
Step 4: Cut the Pastry Into Squares
Using a sharp knife or pizza cutter, cut each sheet into a grid of squares — aim for about 3 inches by 3 inches. You’ll end up with roughly 9 squares per sheet, giving you around 18 bites total. Smaller squares work too if you want a more one-bite size.
Step 5: Fill and Fold
Place about a tablespoon of the spinach feta filling right in the center of each pastry square. Don’t overfill — a little goes a long way, and overstuffing makes them harder to seal. Fold each square in half diagonally to create a triangle. Press the edges together, then crimp them shut with a fork. This seals everything in and gives them a polished look.
Step 6: Egg Wash and Bake
Whisk together the egg and water for your egg wash. Place the filled triangles on your prepared baking sheets with a little space between each. Brush the top of each bite generously with the egg wash — this is what gives them that irresistible golden, glossy finish. Bake for 18 to 22 minutes, or until puffed up and deep golden brown all over.
Step 7: Cool and Serve
Let them cool on the baking sheet for about 3 to 5 minutes before moving to a serving plate. They’ll be very hot right out of the oven and the filling will be molten, so a short rest is a must. Serve warm for the best experience, but they’re still delicious at room temperature.
Tips for the Best Spinach Feta Puff Pastry Bites Every Time
The biggest tip for perfect puff pastry bites is keeping your dough cold. If it warms up too much while you’re working, pop the sheet back in the fridge for 10 minutes. Cold dough puffs up so much better than warm — it’s the number one secret to getting that bakery-quality flake.
Make sure you squeeze every last bit of moisture out of your spinach. Wet filling is the enemy of crispy pastry. Whether you’re using fresh or frozen, take the time to press it dry. It makes a huge difference in the final texture.
Don’t skip crimping the edges with a fork. It’s not just decorative — it actually seals the pastry shut so the filling stays inside during baking. Press down firmly for a solid seal.
If you’re prepping ahead for a Super Bowl party, assemble them completely, place on a lined tray, and freeze for up to a month. Bake straight from frozen — just add 5 to 7 extra minutes to the bake time.
Delicious Variations to Try
The base recipe is already incredible, but here are a few fun ways to switch things up.
Sun-Dried Tomato and Feta Bites
Add a handful of chopped sun-dried tomatoes to the filling for a burst of tangy, concentrated flavor that pairs beautifully with the feta and spinach.
Spicy Spinach Feta Bites
Stir in a pinch of red pepper flakes or a small diced jalapeño for a version with a little kick. If your crowd likes heat, this one is a guaranteed crowd pleaser.
Artichoke Spinach Bites
Mix in a half cup of chopped artichoke hearts for an even creamier, heartier filling. This one is inspired by the classic artichoke dip everyone loves at parties.
Bacon and Spinach Bites
Crumble in a few strips of cooked bacon for a smoky, salty twist that adds a whole new layer of indulgent flavor.
Nutrition Information
The nutrition info below is an estimate per one puff pastry bite, based on the recipe as written. Values will shift depending on the brands you use.
Per Serving (1 bite): Calories: 150 | Total Fat: 10g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 220mg | Total Carbohydrates: 11g | Dietary Fiber: 1g | Sugars: 1g | Protein: 4g
If you’re adding bacon or other extras from the variations, be sure to adjust your totals accordingly.
Frequently Asked Questions
Can I make spinach feta puff pastry bites ahead of time? Absolutely. Assemble them and freeze on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen when you’re ready — no thawing needed. They keep in the freezer for up to one month.
Can I use frozen spinach instead of fresh? Yes, frozen spinach works great. Just thaw it completely and squeeze out as much water as possible before adding it to the filling. Too much moisture will make the pastry soggy.
Do these have to be served warm? They’re best warm, but they hold up well at room temperature too. For a party, try baking in small batches throughout the game so there’s always a fresh warm batch on the table.
What if my puff pastry tears while I’m working with it? Don’t panic — press the torn edges back together with your fingers and a little cold water. As long as the dough stays cold, it’ll seal back up during baking.
Can I refrigerate the assembled bites before baking? Yes! Cover them and refrigerate for up to 24 hours before baking. This actually helps the pastry stay flaky since everything stays cold. Bake as directed when ready.
How many bites does this recipe make? With two sheets of puff pastry cut into 3-inch squares, you’ll get roughly 16 to 18 bites. For a big Super Bowl party, double the recipe to make sure everyone gets plenty.
These spinach feta puff pastry bites are about to become your signature super bowl party food. They’re easy, they’re gorgeous, and they taste absolutely incredible. Get baking and watch them disappear before the game even kicks off.
Spinach Feta Puff Pastry Bites
Equipment
- baking sheets
- parchment paper
- mixing bowl
- fork
- pastry brush
Ingredients
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)
- 6 oz feta cheese, crumbled
- 4 oz cream cheese, softened
- 1 large egg
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- salt and black pepper, to taste
- 1 pinch nutmeg (optional)
- 1 package frozen puff pastry (two sheets), thawed
- 1 egg
- 1 tbsp water (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- In a bowl, mix cream cheese, feta, egg, garlic, and green onions until combined. Fold in well-drained spinach, then season with salt, pepper, and nutmeg if using.
- Unfold the thawed puff pastry sheets on a lightly floured surface.
- Cut each sheet into roughly 3-inch squares, yielding about 16–18 squares total.
- Place about 1 tablespoon of filling in the center of each square. Fold diagonally into a triangle, press edges to seal, and crimp with a fork.
- Whisk the egg with water and brush over each pastry. Bake for 18–22 minutes until puffed and deep golden brown.
- Cool for 3–5 minutes before serving. Serve warm or at room temperature.