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Spinach and Feta Mini-Calzones

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Feta cheese and spinach are wrapped in flaky puff pastry in this tasty appetizer. Good thing they're easy to make, because they're sure to disappear fast.

  • Thaw: 40 minutes
  • Prep: 30 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 16
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4 39

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 tbsp. olive oil

  • 1 small onion, chopped (about 1/4 cup)

  • 1 pkg. (10 ounces) frozen chopped spinach, thawed and well drained

  • 1/2 cup crumbled feta cheese (plain or flavored)

  • 1/4 tsp. black pepper

Directions

  1. Heat the oven to 400°F.

  2. Heat the oil in a 10-inch skillet over medium heat.  Add the onion and cook until tender.  Add the spinach and cook for 3 minutes.  Remove the skillet from the heat.  Stir in the cheese and black pepper.  Let the mixture cool to room temperature.

  3. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 16 (3-inch) squares.  Brush edges of the squares with water.  Place about 1 tablespoon spinach mixture in the center of each square.  Fold the pastry over the filling to form triangles.  Press the edges to seal.  Place the filled pastries onto a baking sheet.

  4. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Inspiration

  • VIEW:
  • Reluctant Entertainer – Make the most of spring’s freshest ingredients with these Puff Pastry Beet and Feta Cups from Sandy of Reluctant Entertainer.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Kathy S.
Date: 4/21/2007

5 star rating

"A simple, elegant and special dish. It's awesomely good!"

Submitted by:
Elvira M.
Date: 7/3/2007

5 star rating

"It's a delicious recipe!"

Submitted by:
Amita N.
Date: 9/2/2010

5 star rating

"Love them. Had a little of the spinach mixture left over and used it on crackers! Yummy and a huge hit!"

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