Mini Spinach Feta Pies — often inspired by the classic Greek Spanakopita — are one of those bite-sized treasures that are perfect for any gathering. They’re flaky, buttery, savory, and filled with a delicious blend of spinach, feta, onion, and eggs. These handheld pies bake up beautifully golden and crisp, making them an effortless choice for parties, brunches, appetizers, or even a quick meal prep option.
Why You’ll Love This Recipe
There are so many reasons to keep this recipe in your rotation:
- Quick and simple: Uses store-bought puff pastry to save time.
- Perfectly portioned: Great for parties, snacks, or lunch boxes.
- Make-ahead friendly: Prepare in advance and bake later.
- Crowd-pleasing flavors: Spinach and feta are a timeless combo that everyone loves.
- Freezer-friendly: Unbaked pies can be frozen for convenient future baking.
Whether you’re serving a crowd or making a cozy snack for yourself, these mini savory pies never disappoint.
Ingredients You’ll Need
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Here’s everything required to bring these warm, flaky pies to life:
- 1 sheet frozen puff pastry, thawed
- 16 oz frozen chopped spinach, thawed and well-drained
- 8 oz feta cheese, finely crumbled or chopped
- ½ small yellow onion, finely diced (about ¼ cup)
- 3 eggs, divided (2 for the filling, 1 for egg wash)
- Kosher salt, to taste
- Black pepper, to taste
This short list of ingredients creates an incredible amount of flavor. The spinach brings freshness, the feta gives creaminess and tang, while the puff pastry adds that irresistible flaky bite.
Let’s Get Started
Follow these simple steps to achieve perfect Mini Spinach Feta Pies every time:
1. Prepare the spinach mixture
Thaw the spinach completely and squeeze out as much moisture as possible using your hands or a clean kitchen towel. Removing excess liquid is essential so the pastry stays crisp. Transfer the spinach to a mixing bowl.
2. Add flavor and richness
To the bowl, add the finely diced onion, crumbled feta, and two eggs. Mix until everything is well combined. Season with salt and black pepper — keep in mind feta is already salty, so use a light hand.
3. Prep the puff pastry
Unroll the thawed puff pastry sheet on a lightly floured surface. Cut it into small squares or rectangles, depending on your preferred pie size. Each piece should be large enough to hold a spoonful of filling and fold closed securely.
4. Fill the pies
Place a scoop of the spinach mixture onto the center of each piece of pastry. Fold the pastry over into a triangle or rectangle shape, then press the edges together using your fingers or a fork to seal tightly.
5. Brush with egg wash
Whisk the remaining egg in a small bowl. Brush the tops of each pie with the egg wash to help achieve a shiny, golden finish after baking.
6. Bake to perfection
Arrange the pies on a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for about 20–25 minutes, or until the pastry is puffed, crisp, and beautifully golden.
7. Cool and serve
Let the pies cool for a few minutes before serving. The filling will firm up slightly, making them easier to handle while still warm.
Servings and Pairing
This recipe yields 12–16 mini pies, depending on how you cut your pastry squares.
These savory bites pair wonderfully with:
- Greek yogurt or tzatziki
- A fresh Mediterranean salad
- Marinated olives
- Roasted red pepper dip
- Tomato cucumber salad
For brunch, they’re perfect alongside scrambled eggs or roasted potatoes.
Variations
Feel free to switch things up to suit different tastes:
- Add herbs: Fresh dill, parsley, or mint add extra flavor.
- Make it creamy: Mix in a spoonful of ricotta or cream cheese.
- Try phyllo: If you want a more traditional spanakopita texture, use phyllo sheets instead of puff pastry.
- Add protein: Stir in chopped cooked chicken for a heartier filling.
- Make them vegan: Use vegan puff pastry, vegan feta, and a plant-based egg wash.
This recipe is wonderfully adaptable!
Storage Tips
Your pies will store beautifully for quick snacks throughout the week.
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or air fryer for crispness.
- Freezer (unbaked): Freeze assembled pies on a tray, then transfer to freezer bags. Bake from frozen, adding 5–7 extra minutes.
- Freezer (baked): Freeze fully baked pies for up to 3 months. Thaw and reheat in the oven.
Avoid microwaving — it softens the pastry.
FAQs
How do I keep the pastry from getting soggy?
Make sure your spinach is very well drained. Excess moisture will make the pastry steam instead of crisp.
Can I use fresh spinach instead of frozen?
Yes! Sauté 1 pound of fresh spinach until wilted, cool, then squeeze out liquid before mixing.
Can I prepare these ahead of time?
Absolutely. Assemble them and refrigerate for up to 24 hours before baking, or freeze unbaked for later.
Can I make these larger?
Yes, simply cut the pastry into bigger squares and increase baking time by a few minutes.
Final Thoughts
These Mini Spinach Feta Pies are everything you want in an appetizer — flaky, flavorful, easy to make, and loved by everyone at the table. Whether you’re hosting a holiday gathering, preparing snacks for the week, or craving a warm savory treat, these Mediterranean-inspired bites are a guaranteed hit.
Print
Mini Spinach Feta Pies (Spanakopita)
- Total Time: 40 minutes
- Yield: 16 mini pies
- Diet: Vegetarian
Description
These Mini Spinach Feta Pies are a quick and flaky Greek-inspired appetizer made with puff pastry, spinach, feta, and onion. Perfect for parties, snacks, or meal prep.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 16 oz frozen chopped spinach, thawed and well-drained
- 8 oz feta cheese, crumbled
- ½ small yellow onion, finely diced (about ¼ cup)
- 3 eggs, divided
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Prepare the filling:
Squeeze all excess liquid from the thawed spinach until it is very dry. Transfer to a mixing bowl and add the diced onion, crumbled feta, and two eggs. Season lightly with salt and pepper, and mix until the filling is fully combined. - Prep the pastry:
Place the thawed puff pastry on a lightly floured surface and cut it into 12–16 even squares. - Fill the pies:
Spoon a small amount of the spinach mixture onto each square. Fold the pastry over the filling to form a triangle or rectangle and press the edges with a fork to seal. - Add egg wash:
Beat the remaining egg and brush over the tops of the pastries. - Bake:
Arrange the pies on a parchment-lined baking sheet and bake at 375°F (190°C) for 20–25 minutes, or until golden and puffed. - Cool and enjoy:
Let the pies cool for 5 minutes before serving.
Notes
- Drain the spinach thoroughly to prevent soggy pastry.
- Add herbs like dill or parsley for extra flavor.
- Keep puff pastry cold until ready to fill for best flakiness.
- Freeze unbaked pies for future easy snacks.
- Brush with extra egg wash for a deeper golden crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
