Feta Cheese Puff Pastries With Leeks And Dill

Why You’ll Love This Recipe

You’ll love these pastries because they’re both crisp and creamy, with an aromatic filling that captures the freshness of Greek cuisine. The buttery puff pastry provides a light, crunchy texture that complements the tangy feta and sweet, mellow leeks. They’re versatile—perfect as an appetizer, lunch, or side dish—and they look impressive with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheets (store-bought or homemade, thawed if frozen)
• Leeks, cleaned and thinly sliced (white and light green parts only)
• Olive oil or butter
• Garlic, minced
• Feta cheese, crumbled
• Fresh dill, chopped
• Egg, lightly beaten (for egg wash)
• Salt and black pepper
• Lemon zest (optional, for brightness)

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat olive oil or butter in a skillet over medium heat. Add the sliced leeks and cook for 6–8 minutes until soft and slightly golden.
3. Stir in the garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the cooled leek mixture with crumbled feta, chopped dill, and lemon zest if using. Season lightly with salt and pepper.
5. Roll out the puff pastry sheets on a lightly floured surface and cut into squares or rectangles (about 4–5 inches wide).
6. Place a spoonful of the leek-feta mixture in the center of each square. Fold the pastry over to form a triangle or rectangle and seal the edges with a fork.
7. Brush the tops with beaten egg for a golden finish.
8. Place pastries on the prepared baking sheet and bake for 18–20 minutes, or until puffed and golden brown.
9. Let cool slightly before serving warm.

Servings and timing

Serves: 8–10 pastries
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Add spinach or kale for extra greens.
• Mix in a bit of cream cheese or ricotta for a creamier filling.
• Sprinkle sesame seeds or nigella seeds on top before baking for a Mediterranean touch.
• Replace dill with parsley or chives for a different herbal flavor.
• Add a pinch of red pepper flakes for a hint of heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until crisp and warm. Avoid microwaving, as it will soften the pastry. To freeze, place unbaked pastries on a tray to freeze, then transfer to freezer bags and bake straight from frozen, adding 3–5 minutes to the bake time.

FAQs

Can I use phyllo dough instead of puff pastry?

Yes, but the texture will be thinner and crispier. Brush each layer of phyllo with olive oil before assembling.

Can I make these pastries ahead of time?

Yes, assemble them and refrigerate for up to 24 hours before baking.

What kind of feta works best?

A firm, creamy feta made from sheep’s milk has the best flavor and texture.

Can I use frozen leeks?

Yes, thaw and drain them well before sautéing.

How do I prevent the filling from leaking out?

Seal the edges well with a fork and avoid overfilling the pastries.

Can I make these pastries vegan?

Yes, use vegan puff pastry and substitute the feta with vegan cheese or tofu.

Can I serve them cold?

They’re best served warm, but they’re still delicious at room temperature.

What other herbs go well with this recipe?

Parsley, mint, or oregano make great substitutes or additions to dill.

Can I turn this into one large pastry?

Yes, you can make a single large puff pastry tart and slice it into pieces before serving.

What should I serve with these pastries?

They pair beautifully with a green salad, tomato soup, or roasted vegetables.

Conclusion

Feta Cheese Puff Pastries with Leeks and Dill are a savory delight—flaky, golden, and packed with Mediterranean flavor. The creamy feta, aromatic dill, and tender leeks come together beautifully inside buttery pastry, making each bite irresistible. Whether you serve them as an appetizer, snack, or light meal, these pastries bring a touch of elegance and comfort to any table.

Feta Cheese Puff Pastries With Leeks And Dill

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Feta Cheese Puff Pastries with Leeks and Dill are flaky, golden pastries filled with creamy feta, tender sautéed leeks, and fresh dill. These savory Mediterranean-inspired treats are perfect as appetizers, snacks, or light meals—crisp on the outside and rich, aromatic, and satisfying on the inside.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8–10 pastries
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 2 sheets puff pastry (store-bought or homemade, thawed if frozen)
• 2 large leeks, cleaned and thinly sliced (white and light green parts only)
• 1 tbsp olive oil or butter
• 2 cloves garlic, minced
• 1 cup feta cheese, crumbled
• 2 tbsp fresh dill, chopped
• 1 egg, lightly beaten (for egg wash)
• Salt and black pepper, to taste
• 1 tsp lemon zest (optional)

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a skillet, heat olive oil or butter over medium heat. Add leeks and sauté for 6–8 minutes until softened and lightly golden.
3. Stir in garlic and cook for another 30 seconds. Remove from heat and let cool slightly.
4. In a bowl, combine the cooled leek mixture with crumbled feta, chopped dill, lemon zest, salt, and pepper.
5. On a lightly floured surface, roll out puff pastry and cut into 4–5 inch squares or rectangles.
6. Place a spoonful of the filling in the center of each piece, fold over to form a triangle or rectangle, and press edges with a fork to seal.
7. Brush tops with the beaten egg for a golden finish.
8. Transfer to the prepared baking sheet and bake for 18–20 minutes, until puffed and golden brown.
9. Let cool slightly before serving warm.

Notes

• Seal the pastry edges firmly to prevent filling from leaking during baking.
• Sprinkle sesame or nigella seeds on top for a decorative Mediterranean touch.
• For a creamier filling, mix in 2 tbsp cream cheese or ricotta.
• These pastries are best served warm but can be enjoyed at room temperature.
• To freeze unbaked pastries, arrange them on a tray, freeze solid, then transfer to freezer bags and bake directly from frozen.

Nutrition

• Serving Size: 1 pastry
• Calories: 230
• Sugar: 2g
• Sodium: 310mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 45mg