Name: Greek Spinach Puffs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 cups frozen spinach, thawed and squeezed dry; 1 cup feta cheese, crumbled; 1/2 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 2 green onions, finely chopped; 1 garlic clove, minced; 1 teaspoon dried dill; 1/2 teaspoon black pepper; 1 large egg; 10 sheets phyllo dough; 1/4 cup melted butter or olive oil

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Greek Spinach Puffs are crisp, flaky phyllo triangles filled with a rich and savory blend of spinach, feta, ricotta, Parmesan, herbs, and garlic. I love making them when I want a simple Mediterranean appetizer that feels special, tastes comforting, and comes out beautifully golden from the oven.

Greek Spinach Puffs

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups frozen spinach, thawed and squeezed dry

1 cup feta cheese, crumbled

½ cup ricotta cheese

¼ cup grated Parmesan cheese

2 green onions, finely chopped

1 garlic clove, minced

1 teaspoon dried dill

½ teaspoon black pepper

1 large egg

10 sheets phyllo dough

¼ cup melted butter or olive oil

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper so the puffs bake evenly and do not stick.

In a mixing bowl, I combine the spinach, feta, ricotta, Parmesan, green onions, garlic, dill, black pepper, and egg. I mix everything until the filling is fully blended and evenly distributed.

Next, I place one sheet of phyllo dough on a clean work surface and brush it lightly with melted butter or olive oil. I add another sheet on top and brush that one as well to build a flaky, layered base.

I cut the stacked phyllo into long strips about 3 inches wide. Then I place a spoonful of filling at the end of each strip and fold it diagonally over itself to create a triangle shape. I keep folding until the filling is fully enclosed.

Once the triangles are formed, I arrange them on the prepared baking sheet and brush the tops with a little more melted butter or olive oil. I bake them for 18 to 22 minutes, until they are crisp and golden brown.

After baking, I let them cool slightly before serving so the filling can settle and the pastry stays beautifully crisp.

Servings and timing

I get 12 servings from this recipe, which makes it great for sharing as an appetizer or snack platter.

The prep time is 20 minutes, the cooking time is 20 minutes, and the total time is 40 minutes. Each serving contains about 160 calories.

Variations

I like changing this recipe in small ways depending on what I have in my kitchen. Fresh dill can replace dried dill for a brighter flavor, and a little chopped parsley can add extra freshness.

Sometimes I add a small amount of sautéed onion for deeper savory flavor. I can also include a pinch of nutmeg, which pairs very well with spinach and cheese.

For a slightly different texture, I sometimes use cottage cheese in place of ricotta. When I want a sharper flavor, I increase the feta a little and reduce the ricotta slightly. I can also make smaller triangles for party trays or larger ones for a more filling snack.

Storage/Reheating

I store leftover Greek Spinach Puffs in an airtight container in the refrigerator for up to 3 days. Once they cool completely, I keep them in a single layer or place parchment paper between layers to help preserve the pastry.

When I want to reheat them, I use the oven or air fryer rather than the microwave. I warm them at 350°F (175°C) for a few minutes until they are hot and crisp again. The microwave works in a pinch, but I find that it softens the phyllo too much.

I can also freeze the baked puffs. I let them cool fully, freeze them in a single layer first, and then transfer them to a freezer-safe container or bag. I reheat them straight from frozen in the oven until heated through and crispy.

FAQs

Can I use fresh spinach instead of frozen spinach?

Yes, I can use fresh spinach instead of frozen. I just cook it down first, let it cool, and squeeze out as much moisture as possible so the filling does not become watery.

How do I keep phyllo dough from drying out?

I keep the phyllo covered with a clean, slightly damp towel while I work. That helps me handle one sheet at a time without letting the rest dry out and crack.

Can I make these ahead of time?

Yes, I can assemble the puffs ahead of time and refrigerate them for several hours before baking. I can also freeze them before baking and cook them later straight from the freezer, adding a few extra minutes to the baking time.

What can I serve with Greek Spinach Puffs?

I like serving them with tzatziki, a simple yogurt dip, or a fresh cucumber and tomato salad. They also fit nicely on a mezze platter with olives, hummus, and roasted vegetables.

Why is my filling too wet?

The filling usually becomes too wet when the spinach is not squeezed dry enough. I make sure to remove as much liquid as possible before mixing it with the cheeses and egg.

Conclusion

Greek Spinach Puffs are one of those recipes I love making when I want something flaky, savory, and satisfying without too much fuss. The creamy spinach and cheese filling wrapped in crisp golden phyllo makes every bite feel comforting and full of flavor.

I enjoy how versatile they are, since I can serve them for gatherings, snacks, or casual meals. Once I make a batch, it is easy to see why this recipe remains such a classic favorite.

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Greek Spinach Puffs

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Author: Cheryl
Total Time: 40 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Crisp, flaky phyllo triangles filled with a creamy, savory spinach and cheese mixture inspired by classic Greek flavors. Perfect as an appetizer, snack, or light meal.

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine spinach, feta, ricotta, Parmesan, green onions, garlic, dill, black pepper, and egg. Mix until fully blended.
Place one sheet of phyllo dough on a clean surface and brush lightly with melted butter or olive oil. Layer a second sheet on top and brush again.
Cut the layered phyllo into strips about 3 inches wide.
Place a spoonful of filling at the end of each strip and fold diagonally to form triangles. Continue folding until sealed.
Arrange triangles on the baking sheet and brush tops with more butter or oil.
Bake for 18 to 22 minutes until golden and crisp.
Cool slightly before serving.