When it comes to party food or easy entertaining, there’s something truly irresistible about puff pastry. It has that magical ability to transform even the simplest ingredients into something elegant and impressive. These Puffed Spinach Tarts are the perfect example – golden, flaky pastry filled with a creamy mixture of spinach, feta, cream cheese, and fresh dill. The filling is tangy, rich, and balanced beautifully with a touch of lemon zest, making each bite light yet indulgent at the same time.
What I especially love about this recipe is its versatility. You can serve these little tarts warm, fresh from the oven, when the pastry is at its puffiest and the filling is wonderfully fragrant. Or you can prepare them ahead of time and enjoy them cold, making them ideal for picnics, brunch spreads, or holiday buffets. They’re a clever way to bring vegetables to the table in a way that feels fun and luxurious.
The secret lies in the quality ingredients. Using a good block of feta gives the filling its savory depth, while fresh dill brings a brightness that pairs perfectly with spinach. The lemon zest is that final flourish – subtle but refreshing – that keeps the tarts from ever feeling heavy. Wrapped in buttery puff pastry, the result is a bite-sized treat that feels polished enough for entertaining yet easy enough to make for your family at home.
These Puffed Spinach Tarts are vegetarian, crowd-pleasing, and so easy to customize. Try swapping the dill for parsley, or even add a pinch of nutmeg to the filling for a cozy, autumnal twist. However you serve them, they’ll disappear quickly – proof that puff pastry really does make everything taste just a little more special.
Puffed Spinach Tarts
Equipment
- Skillet
Ingredients
- ½ white onion chopped
- 4 oz cream cheese softened (115g)
- 2 extra large eggs
- 10 oz packet frozen spinach thawed and squeezed dry (280g)
- 2 tbsp fresh dill chopped
- Zest of one lemon
- 4 oz feta cheese crumbled (115g)
- 1 sheet frozen puff pastry thawed
- Salt and pepper to season
Instructions
- Add a tablespoon of oil to a skillet over a medium heat and add in the chopped onion. Cook until softened and starting to turn golden. Season with salt. Remove from the heat and set aside.
- In a bowl mix together the cream cheese and one of the eggs. Add in the cooled onions, spinach, feta, chopped dill and lemon zest then season with salt and pepper.
- Spray the cups of a muffin tin with cooking spray.
- Roll out the puff pastry sheet to a 12 inch square then cut into 9 four inch squares.
- Place each of the puff pastry squares into a muffin hole allowing the sides to hang over.
- Add two tablespoons of the filling into each pastry square then bring the sides up to meet.
- Place in the fridge to chill for a minimum of thirty minutes.
- Beat the remaining egg with a tablespoon of water then brush the egg mixture over the pastry.
- Bake in a preheated oven to 400ºF / 200ºC degrees for around 20 minutes until the pastry is puffed up and golden.
- Delicious served both warm and cold.
Did you make this recipe?
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