Cooking Tips
Cheesy Spinach & Garlic Puff Pastry Pockets
Golden, flaky puff pastry pockets filled with creamy spinach, melted mozzarella, feta and garlic — a perfect brunch or party appetizer.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
These pockets are the kind of appetizer that vanishes while still warm: puff pastry baked until it shatters, wrapped around a creamy filling of spinach, mozzarella, feta and garlic. The egg wash gives them a deep golden shine, and a pinch of flaky salt on top finishes them properly. They are just as good for brunch as they are for a party table.
Ingredients
For the puff pastry pockets: 2 sheets puff pastry (about 500 g), thawed; 2 cups fresh spinach, finely chopped; 1 cup shredded mozzarella cheese; ½ cup cream cheese, softened; ½ cup crumbled feta cheese; 3 garlic cloves, minced; 1 small onion, finely chopped; 1 tbsp olive oil; ½ tsp salt; ½ tsp black pepper; ½ tsp garlic powder; ½ tsp dried oregano; ¼ tsp red chili flakes (optional); 1 tbsp fresh parsley, finely chopped.
For the golden egg wash: 1 large egg; 1 tbsp milk; 1 tbsp melted butter (optional).
For garnishing: 1 tbsp fresh thyme leaves; 1 tbsp fresh parsley, chopped; 1 tsp sesame seeds (optional); a pinch of flaky sea salt.
Method
Heat the olive oil in a pan over medium heat. Cook the onion for 3–4 minutes until soft, add the garlic and cook for 30 seconds, then add the spinach and cook until just wilted, about 2 minutes. Let it cool, then squeeze out as much water as possible.
Mix the cooled spinach with the mozzarella, cream cheese, feta, salt, pepper, garlic powder, oregano, chili flakes if using, and parsley.
Heat the oven to 200°C (400°F). Cut each pastry sheet into 4 squares. Spoon filling into the center of each square, fold over into a triangle or rectangle, and press the edges firmly shut with a fork.
Place the pockets on a lined baking tray. Whisk the egg with the milk and melted butter if using, and brush generously over each pocket.
Bake for 18–22 minutes until deeply golden and puffed.
Cool for 5 minutes, then garnish with thyme leaves, parsley, sesame seeds if using, and a pinch of flaky sea salt. Serve warm.
Cooking Tips
Squeezing the spinach dry is the most important step — wet spinach makes soggy pastry and leaking pockets.
Keep the pastry cold until it goes in the oven; warm pastry does not puff properly.
Seal the edges twice — once by pressing, once with a fork — so the cheesy filling stays inside.
Frequently asked questions
Can I make these ahead?
Yes — assemble them, refrigerate for up to a day, and bake straight from the fridge, adding 2–3 minutes to the baking time.
Why did my pastry not puff?
Usually the oven was not hot enough, or the pastry warmed up before baking — both stop the layers from rising properly.