Savory Spinach & Feta Rugelach are my kind of entertaining recipe, simple to make, beautiful on the table, and always the first thing to go. The flavors are similar to spanakopita, with sautéed spinach, garlic, fresh dill, and creamy feta, but wrapped in flaky puff pastry and rolled into bite-sized spirals instead. They bake up golden and crisp, with that perfect balance of salty, cheesy, and herby in every bite. Whether you’re making these for a holiday like Shavuot or just putting together a spread for friends, they’re an easy, crowd-pleasing appetizer that feels special without requiring much work.
Savory Spinach & Feta Rugelach
These Savory Spinach & Feta Rugelach are a flaky, golden twist on the classic, made with buttery puff pastry and a flavorful filling of sautéed spinach, garlic, fresh dill, and creamy feta. Rolled into bite-sized spirals and baked until crisp, they’re the perfect easy appetizer for entertaining, especially for holidays like Shavuot or any gathering that calls for something warm, cheesy, and irresistible.
Ingredients
- 2 puff pastry sheets about 13 oz., thawed in the fridge
- 2 tbsp avocado oil
- 1 medium onion finely diced
- 2 garlic cloves minced
- 1 lb fresh spinach roughly chopped (frozen will work too)
- ½ tsp kosher salt
- 1 cup dill hard stems removed, finely chopped
- 1 cup crumbled feta
- fresh ground pepper
- 1 egg for brushing
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper. Heat a medium skillet on medium heat, add olive oil, onion and garlic and saute until starting to soften, about 10-12 minutes.
- Add chopped spinach to the pan in batches and season with salt. Let cook about 2 minutes and remove from heat. If there is any excess liquid, drain it and transfer spinach mixture to a bowl. Add in chopped dill and crumbled feta and mix well.
- Remove one roll of puff pastry from the fridge at a time. Roll out the dough and use a rolling pin to flatten it further. Use a knife to cut the dough into two equal rectangles. Spread ¼ of the spinach mixture over each rectangle in a thin layer. Then cut the rectangle into 8 long triangles. Carefully roll each triangle over itself beginning at the wider edge so that you can see the ribbons of spinach in between. Transfer rugelach to lined baking sheet and repeat steps with remaining puff pastry sheet and spinach mixture.
- Mix an egg with 1 tbsp of water in a bowl and use a pastry brush to spread eggwash carefully over the rugelach. Bake in preheated oven for 20-25 minutes until golden brown. These rugelach can be stored in the fridge for up to a week and will reheat nicely in the oven on a sheet tray.