1. Prepare the Spinach Filling

Start by heating the olive oil in a medium-sized pan over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until it becomes soft and translucent. Add the minced garlic and continue to cook for another 1-2 minutes, making sure the garlic doesn’t burn.

Next, add the fresh spinach to the pan, stirring occasionally until the spinach wilts down and reduces in size. If you’re using frozen spinach, ensure it is fully thawed and squeezed dry of excess water before adding it to the pan. Season the spinach mixture with salt and pepper to taste. If you want to add a little extra flavor, you can sprinkle in some dried oregano or fresh herbs like parsley or dill.

Once the spinach mixture is cooked through, remove it from the heat and let it cool for a few minutes. Then, stir in the crumbled feta cheese. The warmth of the spinach will help soften the feta, but make sure the mixture isn’t too hot when you assemble the puffs, or it could cause the pastry to become soggy.

2. Prepare the Puff Pastry

While the filling is cooling, prepare your puff pastry. If using store-bought frozen puff pastry, be sure to allow it to thaw completely before using it. Roll out the pastry sheets on a lightly floured surface to prevent sticking. You should aim to cut the pastry into squares or rectangles, depending on the size of the puffs you want to make. A typical size is about 3-4 inches per side.

If you’re using homemade puff pastry, roll it out to a similar size, making sure it is even. You can make the puffs larger or smaller, depending on how you plan to serve them. If you’re making a batch ahead of time for a party, smaller puffs work well as bite-sized appetizers.

3. Assemble the Puffs

Once the spinach filling has cooled enough to handle, spoon about 1-2 tablespoons of the spinach and feta mixture into the center of each puff pastry square. Be careful not to overfill, as the puff pastry needs room to fold and seal properly.

Fold each pastry square over the filling to form a triangle or rectangle shape, depending on the original shape of the pastry. Press the edges firmly together with a fork to seal the puff. This will help prevent any of the filling from spilling out during baking and ensure that the pastry stays intact.

4. Brush with Egg Wash

To achieve that golden, glossy finish on the puffs, beat the egg in a small bowl and brush it over the tops of each puff. This egg wash helps the puffs turn golden brown and gives them a professional, bakery-like appearance.

If you want to add an extra layer of flavor, you can also sprinkle a little extra feta cheese or a pinch of dried oregano on top of the egg wash before baking.

5. Bake the Spinach and Feta Puffs

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking. Arrange the prepared puffs on the baking sheet, leaving space between each one to allow them to puff up while baking.

Bake the puffs for 20-25 minutes, or until they are golden brown and crispy. Keep an eye on them towards the end of baking to ensure they don’t burn, as oven temperatures can vary.

Once the puffs are perfectly golden, remove them from the oven and let them cool for a few minutes before serving.

6. Serve and Enjoy

Serve the Spinach and Feta Puffs warm, either as an appetizer, snack, or side dish. They are best enjoyed fresh out of the oven but can be reheated if needed. The flaky pastry and creamy filling make each bite a delicious experience. You can serve them with a dipping sauce, like tzatziki, or enjoy them as-is.