Spinach and Feta Twists

These crispy, golden Spinach and Feta Twists are the ultimate easy appetizer, featuring flaky puff pastry wrapped around a savory, perfectly seasoned spinach and feta filling.

Why This Recipe Works:

• Aggressive Dehydration: Wringing out the spinach prevents steam from collapsing the delicate layers of puff pastry.
• Fat-to-Acid Balance: The creamy, acidic feta cuts through the rich, buttery layers of the pastry perfectly.
• Egg Wash Emulsion: Brushing the twists with an egg wash promotes beautiful Maillard browning and a glossy finish.

I still remember the cold November morning I ruined three sheets of expensive butter puff pastry trying to make a fancy appetizer for my mother-in-law. My hands were shaking, the kitchen was a flour-dusted disaster, and the pastry had turned into a warm, greasy puddle.

It was incredibly humbling.

The issue was simple but devastating. I hadn't squeezed the water out of my frozen spinach, which turned the pastry into a soggy, sad mess.

Most recipes tell you to just "drain" the spinach, but that lazy advice is a flat-out lie. If you don't physically wring it out in a clean kitchen towel until your forearms ache, the excess water will ruin the delicate protein matrix of the dough. I tested this with three different brands of frozen spinach, and they all failed miserably when not aggressively dried.

Then I found the fix.

By combining bone-dry spinach with sharp, salty feta and nutmeg, you create a filling that stays put. Wrapping this in flaky puff pastry is hands down absolutely perfect. If you love this, try my Spinach and Feta Spanakopita Cookies.

You don't need any fancy equipment to pull this off. Just grab a sharp knife, a baking sheet, and let's get twisting.

Spinach and Feta Twists

• Publisher Storied Skillet
• Cuisine Greek
• Category Appetizer, Baking
• Prep Time 20 mins
• Cook Time 25 mins
• Servings 12 twists
• Calories 180 calories
• Rating 4.8 3119
• Tags spinach and feta twists, puff pastry twists, spinach feta appetizer, easy puff pastry recipes

Ingredients

• 1 package (17.3 ounces) puff pastry sheets, thawed but cold
• 10 ounces frozen chopped spinach, thawed and squeezed completely dry
• 1 cup crumbled feta cheese (about 4 ounces)
• 1/2 cup finely shredded parmesan cheese
• 1/4 cup finely chopped fresh dill
• 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon fine sea salt)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 large egg, beaten
• 1 tablespoon water

Directions

1. Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
2. Place the thawed, drained spinach in a clean kitchen towel and twist tightly over the sink to squeeze out every drop of excess moisture.
3. In a medium bowl, combine the dry spinach, crumbled feta, parmesan, dill, Diamond Crystal kosher salt, black pepper, and nutmeg.
4. Roll out one sheet of cold puff pastry on a lightly floured surface into a 10x12-inch rectangle.
5. Spread the spinach and cheese mixture evenly over the entire surface of the pastry sheet, pressing down gently to help it adhere.
6. Place the second puff pastry sheet directly on top of the filling, aligning the edges.
7. Use a sharp knife or pizza cutter to cut the pastry into 12 even strips (about 1 inch wide).
8. Twist each strip 3 to 4 times, holding both ends, and place them on the prepared baking sheets, pressing the ends down slightly.
9. Whisk the egg and water together in a small bowl, then brush the egg wash generously over each twist.
10. Bake for 20 to 25 minutes, rotating the pans halfway through, until the twists are puffed and deeply golden brown.

Notes

• Salt Conversion: This recipe specifies 1 teaspoon of Diamond Crystal kosher salt. If you are using Morton's kosher salt or fine sea salt, use only 1/2 teaspoon to avoid over-salting.
• The Science of Dry Spinach: Excess moisture in the spinach will turn to steam during baking. This steam prevents the starch gelatinization in the pastry layers, leaving you with a soggy bottom instead of a crisp, shattered crumb.
• Workflow Warning: Keep a close eye on the oven during the last 5 minutes of baking. Puff pastry goes from perfectly golden to burnt in a matter of seconds due to the high butter content.
• Storage Behavior: Puff pastry naturally loses its crispness when stored in airtight plastic containers. Always store leftovers in glass with a paper towel to absorb ambient moisture.

Serving Suggestions

These savory twists are incredibly versatile and make a gorgeous addition to any appetizer spread or brunch table. Pair them with complementary dishes to create a memorable feast for your guests.

• Serve alongside roasted potatoes with baked feta and garlic for a complete Mediterranean-inspired spread.
• Pair them with Puff Pastry Ham Stacks if you are hosting a brunch and want a mix of savory options.
• Set out a bowl of cold tzatziki sauce or warm marinara for dipping.
• Serve with a crisp, bright Greek salad dressed with lemon and olive oil to cut through the rich pastry.

Storage and Reheating

These twists are best eaten warm from the oven, but they keep surprisingly well if you store them correctly. Let them cool completely on a wire rack first so they don't trap steam in the container.

Never use plastic wrap.

Plastic wraps trap residual moisture and turn the crispy layers completely soft. Instead, line an airtight glass container with a paper towel and lay the twists in a single layer.

They will happily sit in the fridge for up to four days. When you are ready to eat, skip the microwave entirely unless you want a rubbery texture that clings to your teeth.

Pop them back into a 375°F oven for about eight minutes. They will crisp right back up, tasting almost as perfect as the day you baked them.

Ingredient Substitutes

If you don't have all the ingredients on hand, you can easily customize these twists with what you have in your pantry.

1. Fresh Spinach: You can use fresh baby spinach instead of frozen. Just blanch it in boiling water for 30 seconds, shock it in ice water, and squeeze it incredibly dry before chopping.
2. Cheese Variations: If feta is too sharp for your taste, substitute it with crumbled goat cheese or a dry ricotta. Just ensure the cheese isn't too wet.
3. Herbs: Fresh dill is classic, but chopped fresh mint or flat-leaf parsley works beautifully in this filling.

I hope these crispy, savory twists bring a little bit of joy to your kitchen. They have saved my reputation at more than one family gathering, and I know they will do the same for you!