So, How Did I End Up Making These Crispy Spinach and Feta Bites Anyway?

You know that dish you throw together last minute when you realize people are coming over—when you sort of panic and start rooting through your fridge? Well, these crispy spinach and feta bites are my answer to those moments. The first time I made them was honestly because I forgot I’d promised to bring an appetizer to game night. It was chaos: I had half a bag of baby spinach, a block of feta (the supermarket budget kind, not the fancy Greek one), and some random bits of pastry. Somehow, these little bites turned out better than most of the stuff I actually plan for. Funny how that works, eh? (Oh, and pro tip—don’t try baking these with your dog at your feet; things get messy. Ask me how I know.)

Why Do I Keep Making These? (Besides Their Disappearing Act)

I make them when my friends start texting, “You’re bringing those spinach things, right?” (Yes, Beth, I hear you.) My family goes a bit mad for these, probably because they’re salty, crisp, and sneakily healthy, if you squint a bit. Plus—let’s be honest—there’s something very satisfying about not having to fork out for takeaway when you can make these from stuff you’ve already got lying around. If I’m being honest, I make them when I can’t think of anything else to cook, either. Sometimes the pastry unravels, or a few get a bit too dark (I now set a separate timer because I apparently can’t be trusted), but that’s what makes them homey, right?

Here’s What You’ll Need (And Maybe What You Don’t)

1 bag of baby spinach (about 250g) – Or any random leafy greens if that’s what you’ve got. I’ve used chard in a pinch; turns out fine.
200g feta cheese, crumbled – My grandmother insisted on sheep’s milk feta, but honestly? The regular kind is grand. Even the cheap, crumbly one from Aldi.
50g cream cheese – Or ricotta, or whatever is sort of spreadable and hanging around; I’ve probably used cottage cheese more times than I’ll admit.
2 garlic cloves, minced – If you hate chopping garlic, just use the pre-minced stuff. Garlic powder once worked in a rush, but it’s not quite as punchy.
1 egg – Plus another for egg wash (I often just use milk if I forgot to buy enough eggs).
1 pack of phyllo or puff pastry (about 250g) – I usually go for phyllo for the extra crunch but have 100% used puff when I was out (tastes more breakfasty that way?).
1 tablespoon olive oil – Or that random vegetable oil, but really, olive is best here.
Salt & pepper – I sometimes add a pinch of nutmeg, but only if I remember.
Sesame seeds (optional) – My kids pick these off half the time anyway.

Crispy Spinach and Feta Bites – Mediterranean-Inspired Appetizer

Let’s Get Cooking – My Sometimes-Messy Method

Preheat your oven to 190°C (375°F). I almost always forget this until I’m halfway through chopping, but better late than never.
In a big frying pan, heat a glug of olive oil and toss in the spinach. It’ll look like a mountain, but it wilts faster than you’d think. Stir until it’s just limp and bright green—three minutes tops.
Dump the spinach into a colander and press (with the back of a spoon or just your hand, you rebel) to squeeze out all the extra water. If you skip this, your bites go soggy—the texture goes from yum to meh real quick. I learned that the hard way.
In a bowl, mix the spinach, crumbled feta, cream cheese, garlic, and one egg. Season with salt, pepper, and nutmeg if you fancy. This is where I usually sneak a taste, “just to check.”
Phyllo or Puff Time! Lay out your sheets, covering the stack with a clean tea towel so it doesn’t dry out. If sheets tear, just patch ‘em up—no one will notice in the final bite.
Brush a sheet with olive oil, top with another, then cut into about 8 rectangles (scissors work great!). Spoon a small blop (technical term) of mixture onto each square, fold up however you like (triangles, cigar shapes, crumpled parcels—it’s chaos). Don’t overstuff. Trust me; I’ve had leaks of molten cheese escape all over my tray.
Place them seam-side down on a lined baking tray. Brush with egg wash (or some milk in a pinch), and scatter sesame seeds on top if you’re using them.
Bake for 15–20 minutes. They should be golden and crisp. Let them cool for five… OK, two minutes, then dig in!

No-Nonsense Notes (Stuff I Messed Up So You Don’t Have To)

If the pastry dries out, it cracks (and then you’ll curse). Keep it under a damp tea towel between folds.
Too much filling = escaped cheese rivers. Actually, I find a heaping teaspoon is best.
Chill the filling if your kitchen is hot. It firms up the mix a bit and is easier to portion.
Sometimes I use less feta and just add more cream cheese if my feta supply is running low.

Variations—Some Good, Some Not So Much

Once I added chopped sun-dried tomatoes. It worked, actually—gave it a zippy flavor.
Swapping in kale instead of spinach: meh, a bit tough, but not tragic. Next time, I’d chop it finer first.
Tried adding a splash of hot sauce once; my kids revolted, but my mate Joe loved it. So depends who you’re inviting!
Oh, and stuffing them with blue cheese instead of feta? The smell alone—let’s just say, never again, and the dog wouldn’t even eat the leftovers.

What If You Don’t Have…

Pastry brush: Just use your fingers or a bit of kitchen paper dipped in oil. Or skip it, honestly, they’ll still bake up ok.
Baking tray: I once made these in a cast-iron pan—worked a treat! Easier cleanup too.
Good sharp knife: Kitchen scissors work faster for cutting pastry. Highly recommend.

Keeping Them Fresh (Assuming They Survive Long Enough)

If any survive the first hour, I just keep them in an airtight container for… maybe up to two days. Though honestly, in my house, it never lasts more than a day! You can crispen them up again with five minutes in a hot oven (the microwave makes them sad and soggy, so don’t do it.)

Serving ‘Em Up—My Favorite Ways

These are great on their own but sometimes I serve them with a dollop of homemade tzatziki (or store-bought, no judgment!). My mum insists they’re best next to a Greek salad with plenty of tomatoes and olives. My kids… they just dip in ketchup and don’t care what’s next to them. Oh, and on occasion, a glass of something cold, preferably sparkling, really brings out the party.

Lessons Learned (AKA, My Pro-Tips & Near-Disasters)

I once tried rushing the pastry-folding step and regretted it—ended up with burnt, uneven bites. Take your time unrolling and folding (actually, have a cup of tea nearby—makes everything better).
Be stingy with the filling at first. Overfull = filling eruption. You can always stuff more in the next batch if you think it’s looking a bit skimpy.
Don’t skip the step of draining the spinach—just don’t. My first batch was slightly… soggy. Learned my lesson!
If you’re obsessively curious about phyllo handling, Bon Appetit’s phyllo guide is super trustworthy (way more than me, probably).

Real Questions People Have Actually Asked Me About These

Can you freeze them? Yep, before baking is best! Freeze ‘em on a tray, then pop in a bag. Bake from frozen at 190°C, just add a couple more minutes. Baked ones freeze ok too, but honestly, not as crisp after reheating.
Can you use frozen spinach? Oh, for sure! Thaw it first, squeeze out as much water as you possibly can (I sometimes wrap it in a clean dishcloth and squeeze—very satisfying, actually). Slightly more earthy flavor but still good.
Do they taste good the next day? I think so! Maybe even better. They crisp up nicely in the oven, but like I said, microwave is a no-no. My husband prefers them room-temp, which is strange, but each to their own.
What if I want it dairy-free? Hmmm, I haven’t mastered a non-dairy feta that works quite the same (some taste, well, odd), but a friend once used vegan cream cheese and added plenty of herbs. She said they went down a treat.
Why do mine leak? Happens to the best of us! Might be overstuffing, or not sealing the pastry well enough. Or the oven might be a touch too hot—had that issue when using a dodgy rental oven, so just keep an eye out.

And before I forget (because I often do)—if you’re into this kind of cooking, you’ll probably love my favorite spinach pie recipe too. Or, I mean, just try this with whatever’s in your fridge. The only rule, in my kitchen anyway, is don’t stress about the rules. And, if you end up with crumbs everywhere—consider it a badge of honor!

Crispy Spinach and Feta Bites – Mediterranean-Inspired Appetizer