Spanakopita Pockets - Greek Spinach & Feta Pastries
Updated: 6 hours ago
These Spanakopita Pockets are made with gluten-free puff pastry and filled with fresh spinach, feta, Kasseri cheese and fragrant herbs. Baked until golden and flaky, these Greek spinach and feta pastries bring all the flavours of traditional spanakopita into individual pockets, perfect for lunch, dinner or sharing with family and friends.
About These Spanakopita Pockets
Walk past a bakery in Greece and you'll often find freshly baked spanakopita alongside an assortment of traditional savoury pies. Enjoyed for breakfast, a quick lunch or a snack throughout the day, these pastries are a much-loved part of Greek food culture. From the busy bakeries of Athens to village kitchens where filo is still rolled by hand, every region has its own way of making them.
For my daughter, enjoying one of these pastries wasn't quite so simple. Gluten-free versions were only available in a handful of bakeries, so of course, we made our own at home! The filling is based on my mum's recipe, with fresh spinach, feta, cheese and plenty of herbs, wrapped in gluten-free puff pastry and baked until golden and flaky.
These individual Spanakopita Pockets bring together a little family tradition and the flavours of Greece in a pastry everyone can enjoy.
Watch How to Make Spanakopita Pockets
Helpful Tips
Seal the Pastry Well. Make sure the edges are lightly brushed with water before folding, then press firmly with a fork along all three open sides. This helps keep the filling inside and prevents the pockets from opening during baking.
Can I Make Spanakopita Pockets Ahead of Time and Freeze Them?
Absolutely! These pockets are perfect for making ahead and freezing before baking.
Assemble and seal the pockets, then place them on a baking tray lined with baking paper and freeze until firm. Transfer to an airtight, freezer-safe container, placing sheets of freezer paper between each layer to prevent sticking. Freeze for up to 3 months.
When ready to bake, place the frozen pockets directly onto a lined baking tray. Brush with egg wash, sprinkle with sesame seeds and bake in a preheated oven at 180°C fan-forced. There's no need to thaw them first. Allow approximately 5–10 minutes of additional baking time, or until golden, crisp and cooked through.
What Can I Do with Leftover Spinach and Feta Filling? Don't throw it away! One of our favourite ways to use leftover filling is to make a delicious spinach and feta omelette. Simply add an extra egg or two, depending on how much filling remains, mix well and cook in a lightly oiled frying pan until golden and cooked through. It's perfect for breakfast or a quick lunch.
Using Regular Puff Pastry?
This recipe has been developed using Simply Wize gluten-free puff pastry, with four sheets measuring 15 × 20 cm each, making four large pockets.
If gluten-free pastry isn't required, use approximately 2–3 square sheets of regular Australian puff pastry, such as Pampas. Cut each sheet in half to create rectangular pieces, then fill and fold to make approximately 4–6 pockets.
The number of pockets will depend on the size of your pastry sheets. Divide the filling accordingly, avoid overfilling and adjust the baking time if needed.
What to Serve with Spanakopita Pockets
Spanakopita Pockets - Greek Spinach & Feta Pastries
Serves: 4 (makes 4 large pockets)
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Recipe Category: Appetiser, Lunch
Recipe Cuisine: Greek
INGREDIENTS
Spinach and Feta Filling
180 g fresh spinach (English spinach in Aus), washed, dried well, and finely chopped, including the stems
2 green onions, finely chopped
½ cup fresh parsley, finely chopped
¼ cup fresh dill, finely chopped
¼ cup fresh mint, finely chopped
120 g feta, crumbled
80 g (approximately ¾ cup) Kasseri or mozzarella cheese, finely grated
1 large egg
2 teaspoons extra virgin olive oil
1 teaspoon dried oregano
Freshly ground black pepper, to taste
Sea salt, only a pinch
Pastry
4 gluten-free puff pastry sheets* (15 × 20 cm each)
Or use regular puff pastry. See Helpful Tips below.
A little water, for sealing
Egg Wash and Topping
1 large egg
1 teaspoon water
1 tablespoon sesame seeds
INSTRUCTIONS
1. Prepare the Filling
In a large bowl, combine the spinach, green onions, parsley, dill and mint. Using your hands, mix thoroughly to distribute the greens and herbs evenly. Add the feta, Kasseri (or mozzarella), egg, olive oil, oregano and freshly ground black pepper. Using your hands, gently combine and squeeze the mixture to soften the spinach and help break down the feta. Add only a pinch of salt, keeping in mind that feta is already salty.
2. Preheat the Oven
Preheat the oven to 180°C fan-forced (200°C conventional). Line a large baking tray with baking paper.
3. Prepare the Pastry
Allow the pastry sheets to thaw according to the packet instructions until pliable. Each sheet should measure approximately 15 × 20 cm.
4. Fill and Fold
Place a quarter of the spinach and feta mixture onto one half of each pastry sheet, leaving a 2 cm border around the edges. Lightly brush the edges with water, then fold the pastry over the filling to create a rectangular pocket.
5. Seal and Pierce the Pockets
Gently press the edges together, then use a fork to crimp all three open sides, sealing the filling inside and creating a decorative pattern. Using the fork, pierce the top of each pocket three times over the filling to allow steam to escape during baking.
6. Brush with Egg Wash and Sprinkle with Sesame Seeds
Whisk together the egg and teaspoon of water. Transfer the pockets to the prepared baking tray and brush the tops evenly with egg wash. Sprinkle with sesame seeds.
7. Bake
Bake for approximately 35 minutes, or until the pastry is golden brown, puffed and crisp. Check halfway through baking and rotate the tray if needed for even browning.
8. Cool and Serve
Allow the spanakopita pockets to cool on the tray for 5–10 minutes before serving.
*Using regular puff pastry? Use 2–3 square Australian puff pastry sheets, cut each in half to make 4–6 pockets. Divide the filling accordingly and adjust baking time if needed.
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Margaret Pahos @CreateCookShare
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