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Spanakopita Puff Pastry Bites on White Platter

Spanakopita Puff Pastry Bites

These Spanakopita Puff Pastry Bites have a crunchy, buttery puff pastry crust paired with a flavorful garlic, dill, kale, and feta filling. They are easy to make and perfect for your next party!
Course Appetizer, Snack
Cuisine Greek
Prep Time 20 minutes
Cook Time 45 minutes
Servings 12 servings
Calories 201kcal


  • 1 sheet frozen puff pastry thawed in the fridge overnight (1/2 pound)
  • 2 large eggs
  • 1 large egg yolk
  • 2 tablespoons olive oil
  • 2 medium onions finely diced
  • 3/4 pound kale rinsed, tough center ribs removed, and chopped
  • 1 cup water plus more as needed
  • 2 large cloves garlic minced
  • 3/4 teaspoon dried dill or 2 1/4 teaspoons minced fresh dill
  • 1/2 teaspoon crushed red pepper flakes more or less to taste
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 3 ounces crumbled feta
  • 2 tablespoons pine nuts
  • Chunky tomato sauce for serving (optional)


  • Preheat oven to 375F.
  • Roll the pastry out on a lightly floured surface to about a 12- by 14-inch rectangle. Make 6 cuts across the pastry at equal intervals the long way, then make 4 cuts across the pastry the short way (you end up with 24 pieces of dough).
  • Press each piece into a mini muffin cup. Cover the muffin tray with plastic wrap and transfer to the fridge to chill while you make the filling.
  • Whisk the eggs and egg yolk together, then measure out 1 tablespoon to reserve for the eggwash.
  • Heat the oil in a large lidded skillet over medium heat. Add the onion and cook until tender and starting to caramelize, about 5 minutes. Turn the heat up to medium-high, add the kale and water, cover the skillet, and cook until the liquid is evaporated and the kale is almost tender, about 8 minutes. (If the skillet gets too dry before the kale is almost tender, add a splash more water as needed.)
  • Stir in the garlic, dill, crushed red pepper flakes, salt, and pepper, and cook (uncovered) until very tender, about 10 minutes, stirring occasionally. Stir in lemon juice and turn off heat.
  • Cool slightly, then stir in the eggs (except the reserved egg for eggwash) along with the feta and pine nuts.
  • Fill the pastries with the kale mixture, using your finger to pack it down lightly. Lightly brush the dough with eggwash and bake until the pastries are puffed and golden, about 24 minutes.
  • Serve hot, warm, or room temperature along with chunky tomato sauce, if desired.


  • This recipe makes 24 Spanakopita Puff Pastry Bites; each serving is 2 puff pastry bites for a total of 12 servings.
  • There shouldn’t be a lot of filling leftover, but if you have extra filling, you could scramble it up with some eggs or make it into a small frittata or quiche.
  • Instead of using store-bought chunky tomato sauce, you can easily make your own tomato sauce.


Serving: 2puffs | Calories: 201kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 179mg | Potassium: 203mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2948IU | Vitamin C: 36mg | Calcium: 92mg | Iron: 1mg