These spinach and goat cheese feuilletés are small savory puff pastry parcels filled with cooked spinach and creamy goat cheese. They are different from a quiche because there is no custard, and they are different from open puff pastry tarts because the filling is sealed inside, which gives a cleaner, hand-held result. I make them when I want a warm appetizer, a light lunch with salad, or something a little bistro-style without turning it into a full main course.

This recipe is based on my YouTube video for feuilletés with spinach and goat cheese, with a few adjustments since publication. In the video, the idea is very good: cook the spinach first, let the moisture escape, seal the puff pastry, make a steam vent, and bake until the pastry is cooked underneath. Since then, I prefer to use a little more spinach, less butter, and a slightly hotter oven so the pastry puffs better and the filling is not too greasy.

The main mistake to avoid is filling puff pastry with wet spinach. Spinach looks like a lot when it is raw, then it collapses almost immediately in the pan. What I look for here is spinach that has gone dark green, soft, and almost dry, with no puddle of liquid in the bottom of the pan. If the spinach is still steaming heavily and dripping when you lift it with tongs, it needs another minute or two.

I make it this way because puff pastry needs two things: cold butter in the dough and a filling that does not fight against it. Hot, watery filling melts the pastry before it has a chance to rise. Dry, cooled filling gives you a better bottom, better layers, and a cleaner bite.

Easy Spinach and Goat Cheese Puff Pastry Feuilletés

Why this version works

The original video uses fresh spinach, goat cheese, puff pastry, egg wash, and a simple bake in the oven. The adjustment here is mostly about proportion. Puff pastry is rich and expands in the oven, so the filling needs enough volume to balance it. A thin layer of spinach inside a large piece of pastry can taste more like bread and butter than a spinach feuilleté.

I prefer to cook the spinach in only a small amount of butter. You still get that rounded butter flavor, but you do not end up with a greasy filling. Goat cheese already brings richness, salt, and tang, so the spinach does not need to swim in fat.

The oven temperature also matters. A moderate-hot oven helps the pastry rise quickly, then finish cooking through. You know the feuilletés are ready when the tops are deeply golden, the seams look sealed, and the underside is browned, not pale or soft. If the top is golden but the bottom still looks blond and limp, give it a few more minutes.

These are more of a savory pastry snack than a creamy vegetable dish. For something softer and more sliceable, I would go toward a vegetable quiche like a simple vegetarian quiche. For a pastry base that gets filled after baking, homemade vol-au-vent shells are a better choice. This version is sealed, flaky, and more compact.

Ingredients notes

Use all-butter puff pastry if possible. It bakes with better layers and a cleaner flavor than pastry made with shortening, but either will work if that is what you have.

Fresh spinach gives the best texture here. Baby spinach is easy because it wilts quickly, but regular spinach works too if you remove any tough stems. The important part is not the type of spinach, it is how dry you cook it.

Goat cheese should be creamy but not runny. A small log of fresh goat cheese works very well. Crumble it or slice it into pieces so every pastry gets a few creamy pockets.

Egg wash is not optional if you want that golden bakery look. I brush the edges lightly before sealing, then brush the tops again before baking. Do not drown the pastry in egg wash. A thin shiny coat is enough.

If you enjoy savory pastries, these sit in the same appetizer world as crab cakes with lemon mayo or crispy panko onion rings, but this recipe is less fried and more pastry-focused.

How to make spinach and goat cheese puff pastry

Start by heating a large skillet over medium-high heat. Add the butter and let it foam. Once the butter smells lightly nutty and the bubbles calm down, add the spinach in handfuls. It may look like too much at first, but it will shrink fast.

Turn the spinach with tongs. At first, it will look bulky and dry. Then it will soften, release steam, and collapse into the pan. Season with salt and pepper once it starts to wilt. I prefer seasoning after the first minute because the spinach loses so much volume, and it is easier to judge the final amount of salt.

Keep cooking until the moisture is gone. You should hear more of a gentle sizzle than a wet bubbling sound. At this point, the spinach should look dark, glossy, and concentrated. Transfer it to a plate and spread it out so it cools faster. If there is still liquid on the plate after a few minutes, press the spinach gently with a paper towel.

While the spinach cools, lightly flour the counter and roll the puff pastry into a rectangle. Do not press too aggressively. Puff pastry does not need to be crushed, just evened out. If it starts sticking, lift it, add a little flour underneath, and keep going.

Cut the pastry into three large rectangles or six smaller rectangles. Three large pastries are closer to the video. Six smaller ones are easier to serve as appetizers.

Add the cooled spinach to the center of each piece, leaving a border around the edges. Add goat cheese over the spinach. Keep the filling in the middle so the edges stay clean. The mistake to avoid is dragging cheese or spinach into the seam, because it can stop the pastry from sealing properly.

Brush the edges with beaten egg. Fold the pastry over the filling and press gently with your fingers. Then use a fork to crimp the edges. This seals the pastry and gives it that classic homemade look.

Make a small steam vent on top of each pastry with the tip of a knife. This little cut matters. It gives the steam a place to escape instead of forcing the pastry open at the side. I also like making light decorative cuts on top, but do not cut too deep. The blade should mark the top layer without slicing through the whole pastry.

Brush the tops with egg wash and bake until golden. The pastries should smell buttery, the tops should puff, and the corners should look crisp. Let them rest for 5 minutes before serving so the goat cheese settles slightly.

What to serve with spinach and goat cheese feuilletés

A fresh salad is the best match because the pastry and cheese are rich. I usually keep the salad sharp and simple, with a vinaigrette that cuts through the butter. A light plate of flower mesclun with vinaigrette works especially well.

For more crunch, serve them with romaine and endive salad or crunchy red endive salad. If you want something a little more filling without making the meal heavy, creamy chickpea salad is a good side.

They also work beside soup. A bowl of easy broccoli soup keeps the meal vegetable-forward, while broccoli cheddar soup makes it more comforting. For a colder plate, a creamy side like cabbage and carrot salad gives contrast without competing with the goat cheese.

Substitutions

You can use frozen spinach, but thaw it completely and squeeze it very well. Frozen spinach holds a lot of water, and that water will go straight into the pastry if you do not remove it.

Feta can replace goat cheese if you want a saltier filling. Ricotta works too, but it is wetter, so use less and avoid overfilling. For a stronger cheese flavor, mix goat cheese with a little grated Parmesan.

For extra flavor, add a pinch of nutmeg, a small minced garlic clove, or finely chopped shallot to the spinach. Cook garlic or shallot before adding the spinach so it softens properly.

You can make smaller pastries for appetizers. Just reduce the bake time and watch the color. Smaller pastries bake faster, but the bottom still needs to brown.

FAQ

Can I make these ahead of time?

Yes. Assemble the pastries, place them on a baking sheet, cover loosely, and refrigerate for a few hours before baking. Brush with egg wash just before they go into the oven.

Can I freeze them?

Yes, they freeze best before baking. Place the assembled pastries on a tray until firm, then transfer them to a freezer bag or container. Bake from frozen, adding a few extra minutes.

Why did my puff pastry leak butter?

The pastry may have been too warm before baking, or the oven may not have been hot enough. Chill the assembled pastries for 10 to 15 minutes if the dough feels soft.

Why did the bottom turn soggy?

The spinach was probably too wet, or the pastries were underbaked. Cook the spinach until no liquid remains, cool it before filling, and bake until the underside is browned.

Can I use store-bought puff pastry?

Yes. Store-bought puff pastry is exactly what makes this recipe practical. Keep it cold, roll it gently, and do not overfill it.

Is this a main dish or appetizer?

It can be either. One large feuilleté with salad makes a light meal. Smaller pieces are better as appetizers or snacks.