I present Spinach Feta Cups: golden puff pastry shells filled with creamy spinach and crumbled feta, hiding a tangy surprise beneath crisp, flaky edges.

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I never thought a tiny tart could steal a party until I made these Feta And Spinach Tartlets. Frozen chopped spinach and crumbled feta cheese team up to create something that tastes richer than it looks, a salty bright bite that keeps you reaching for one more.

They look elegant but theyre sneaky little flavor bombs, part Spinach Feta Cups, part Feta Spinach Puff Pastry Bites. I cant help but smile when guests pause, curious, trying to place that creamy lift and flaky surprise.

You’ll want to know the secret, but maybe I wont give it all away.

Ingredients

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Flaky buttery dough adds crisp texture and rich carbs, not very nutrient dense.
Frozen spinach brings fiber, iron and vitamin K; mild flavor, saves time, earthy.
Salty crumbly feta gives tang, protein and calcium, makes tartlets bright and savory.
Cream cheese adds creamy richness, fat and a mild tang, helps filling bind soften.
Eggs add protein, structure and a glossy finish, they help set the filling.
Shallot and garlic give sweet oniony and pungent depth, small amounts go far.
Parmesan brings umami and saltiness, lemon zest brightens with citrus, keeps flavors lively.

Ingredient Quantities

2 sheets frozen puff pastry (about 17 oz total)

10 oz frozen chopped spinach

6 oz feta cheese, crumbled

4 oz cream cheese

1/4 cup grated Parmesan cheese

1 small shallot

1 clove garlic

2 large eggs

1 tablespoon olive oil

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon lemon zest (optional)

How to Make this

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1. Preheat oven to 400F (200C). Thaw puff pastry sheets according to package and lightly grease a 12-cup muffin tin or use paper liners; thaw the frozen spinach in the microwave or fridge so its easier to handle.

2. Put thawed spinach in a clean kitchen towel or lots of paper towels and give it a really good squeeze to get out as much water as you can, then roughly chop if it’s clumpy.

3. Finely dice the shallot and mince the garlic. Heat the 1 tablespoon olive oil in a skillet over medium, sauté shallot until soft, add garlic for 30 seconds, then stir in the squeezed spinach and cook 2 to 3 minutes to drive off any remaining liquid. Let the mixture cool a bit.

4. Soften the cream cheese a little (microwave 10 seconds if needed) and in a bowl beat together the cream cheese with 1 of the eggs, the crumbled feta, grated Parmesan, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, 1/4 teaspoon black pepper and the lemon zest if using. Taste carefully before adding salt because feta and Parmesan are salty.

5. Fold the cooled spinach into the cheese mixture until well combined; the filling should be thick but scoopable. If it’s too wet squeeze the spinach again or drain on paper towels.

6. On a lightly floured surface roll each puff pastry sheet briefly to smooth seams, cut into 12 equal squares or 3-inch rounds, then press each piece into a muffin cup leaving a little rim. Work fast so the pastry stays cold.

7. If you worry about soggy bottoms blind-bake the shells 5 to 7 minutes until puffed but not browned, then gently press down the centers with the back of a spoon so they can hold filling. Otherwise go straight to filling.

8. Spoon the spinach-feta filling into each shell, filling about 2/3 to avoid overflow. Beat the remaining egg and brush the pastry edges for a shiny golden finish.

9. Bake 18 to 22 minutes at 400F until the pastry is puffed and golden and the filling is set and lightly browned on top, rotating the pan halfway if your oven is uneven.

10. Let tartlets cool in the tin 5 minutes, then remove to a rack to finish cooling a bit. Serve warm or at room temp, sprinkle a little extra Parmesan or lemon zest on top if you want.

Equipment Needed

1. Oven (preheat to 400F / 200C)
2. 12-cup muffin tin or paper liners — either one works, but tin gives better shape
3. Rolling pin and a lightly floured surface to roll the puff pastry fast so it stays cold
4. Large mixing bowl for the filling and a smaller bowl for beating eggs
5. Skillet for sautéing shallot, garlic and spinach
6. Cutting board and a sharp chef’s knife for the shallot and trimming pastry seams
7. Measuring spoons and a 1/4 cup measuring cup for cheeses, nutmeg and seasonings
8. Pastry brush plus a spoon or small spatula to fill the shells neatly
9. Clean kitchen towel or lots of paper towels to squeeze the thawed spinach dry

FAQ

Q: Can I use fresh spinach instead of frozen? A: Yes. Use about 10 to 12 ounces fresh, wilt it in a hot pan until soft, press or squeeze out as much liquid as you can, cool it, then chop and fold into the filling.

Q: How do I stop the pastry from getting soggy? A: Squeeze the spinach very dry, dont overfill the shells, prebake the pastry shells for 5 to 7 minutes at 400 F after docking, or brush the shell with a little beaten egg to seal it before adding filling.

Q: What temperature and how long do I bake them? A: Bake at 400 F until the pastry is golden and the filling is set, about 18 to 22 minutes for full size tartlets, check mini tartlets at 12 to 15 minutes.

Q: Can I make these ahead or freeze them? A: Yes. You can assemble and freeze unbaked tartlets on a tray then transfer to a bag, bake from frozen and add 5 to 8 minutes to the time. Or bake fully, cool, freeze up to a month and reheat in a 350 F oven until warmed through.

Q: What can I use instead of feta? A: Try goat cheese for a similar tang, or ricotta mixed with a little lemon zest and salt for a milder filling, or crumbled fresh mozzarella with extra parmesan for less tang but good melt.

Q: How do I make this egg free or vegan? A: Swap each egg for a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, let sit 5 minutes) or use blended silken tofu with a teaspoon of cornstarch per egg, and choose vegan feta and cream cheese; bake until set though texture will be a bit different.

Feta And Spinach Tartlets Recipe Substitutions and Variations

Puff pastry: swap for 2 refrigerated pie crusts for almost the same structure, or use 6 to 8 phyllo sheets brushed with melted butter for a lighter, crispier shell. If using phyllo, layer 2 to 3 sheets per tart and keep them covered so they dont dry out.
Frozen chopped spinach: use about 10 to 12 oz fresh spinach, wilted in a skillet and squeezed dry before mixing, or use canned spinach pressed very well to remove liquid as a last resort.
Feta cheese: replace with an equal amount of goat cheese (chevre) for similar tang, or use 6 oz ricotta mixed with 1/2 tsp salt and 1 tsp lemon zest to mimic the flavor and texture.
Cream cheese: swap with 4 oz mascarpone for a richer, silkier filling, or 4 oz well drained ricotta for a lighter result. If you pick ricotta, press it in a fine sieve or cheesecloth so the tartlets dont get soggy.

Pro Tips

1) Keep that pastry cold, work fast and if a sheet warms up, pop it back in the fridge for 10 minutes. Warm pastry loses its layers and will not puff right, so roll just a little, cut, then chill again if you need to finish later.

2) Get the spinach as dry as humanly possible. I squeeze it in a towel until my forearms hurt, then press it again in a sieve. If it still seems wet, stir in a tablespoon of breadcrumbs or panko to soak up extra moisture, it saves soggy bottoms.

3) To avoid soggy bottoms try blind baking the shells briefly, or bake the tins on a preheated baking sheet so the bottoms start crisping right away. Also dont overfill the cups, they will bubble up and spill if you pack them too full.

4) Taste for salt before you add any. Feta and Parmesan can make these way too salty, so add a little lemon zest and fresh black pepper last, it brightens everything without piling on the salt. A tiny pinch of nutmeg goes a long way, dont dump it in.

5) Make ahead hacks: you can assemble and freeze unbaked tartlets on a tray, then store in a bag. Bake straight from frozen, add a few minutes to the time and keep an eye on color. Reheat leftovers in the oven on a sheet, not the microwave, they come back crispier that way.

Feta And Spinach Tartlets Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I present Spinach Feta Cups: golden puff pastry shells filled with creamy spinach and crumbled feta, hiding a tangy surprise beneath crisp, flaky edges.

Servings

servings

Calories

633

kcal

Equipment: 1. Oven (preheat to 400F / 200C)
2. 12-cup muffin tin or paper liners — either one works, but tin gives better shape
3. Rolling pin and a lightly floured surface to roll the puff pastry fast so it stays cold
4. Large mixing bowl for the filling and a smaller bowl for beating eggs
5. Skillet for sautéing shallot, garlic and spinach
6. Cutting board and a sharp chef’s knife for the shallot and trimming pastry seams
7. Measuring spoons and a 1/4 cup measuring cup for cheeses, nutmeg and seasonings
8. Pastry brush plus a spoon or small spatula to fill the shells neatly
9. Clean kitchen towel or lots of paper towels to squeeze the thawed spinach dry

Ingredients

2 sheets frozen puff pastry (about 17 oz total)
10 oz frozen chopped spinach
6 oz feta cheese, crumbled
4 oz cream cheese
1/4 cup grated Parmesan cheese
1 small shallot
1 clove garlic
2 large eggs
1 tablespoon olive oil
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon zest (optional)

Directions

Preheat oven to 400F (200C). Thaw puff pastry sheets according to package and lightly grease a 12-cup muffin tin or use paper liners; thaw the frozen spinach in the microwave or fridge so its easier to handle.
Put thawed spinach in a clean kitchen towel or lots of paper towels and give it a really good squeeze to get out as much water as you can, then roughly chop if it’s clumpy.
Finely dice the shallot and mince the garlic. Heat the 1 tablespoon olive oil in a skillet over medium, sauté shallot until soft, add garlic for 30 seconds, then stir in the squeezed spinach and cook 2 to 3 minutes to drive off any remaining liquid. Let the mixture cool a bit.
Soften the cream cheese a little (microwave 10 seconds if needed) and in a bowl beat together the cream cheese with 1 of the eggs, the crumbled feta, grated Parmesan, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, 1/4 teaspoon black pepper and the lemon zest if using. Taste carefully before adding salt because feta and Parmesan are salty.
Fold the cooled spinach into the cheese mixture until well combined; the filling should be thick but scoopable. If it’s too wet squeeze the spinach again or drain on paper towels.
On a lightly floured surface roll each puff pastry sheet briefly to smooth seams, cut into 12 equal squares or 3-inch rounds, then press each piece into a muffin cup leaving a little rim. Work fast so the pastry stays cold.
If you worry about soggy bottoms blind-bake the shells 5 to 7 minutes until puffed but not browned, then gently press down the centers with the back of a spoon so they can hold filling. Otherwise go straight to filling.
Spoon the spinach-feta filling into each shell, filling about 2/3 to avoid overflow. Beat the remaining egg and brush the pastry edges for a shiny golden finish.
Bake 18 to 22 minutes at 400F until the pastry is puffed and golden and the filling is set and lightly browned on top, rotating the pan halfway if your oven is uneven.
Let tartlets cool in the tin 5 minutes, then remove to a rack to finish cooling a bit. Serve warm or at room temp, sprinkle a little extra Parmesan or lemon zest on top if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.