Feta Cheese Puff Pastries With Leeks And Dill
Our cheese puff pastries with leeks and dill are the kind of Greek-inspired recipe that makes entertaining effortless.
- 2 sheets puff pastry (thawed)
- 1.3 lbs Greek feta cheese (600 grams)
- 2 leeks (halved and sliced, whites and light green parts only)
- 2 spring onions (sliced whites and light green parts only)
- 2 eggs
- 1 handful dill roughly chopped
- 4 tablespoons extra virgin olive oil
- 1 egg (beaten, for the egg wash)
- Preheat the oven to 375°F (190 °C). Line a baking sheet with parchment paper. In a skillet, heat one tablespoon of olive oil. Slice the leeks and spring onions, crumble the feta cheese, and beat two eggs in a small bowl.Add the leeks and spring onions to the hot olive oil, season with sea salt and freshly ground pepper, and sauté for 2-3 minutes, until they are fragrant and tender. Ensure they don't pick up any color. Remove from heat and set aside.
- In a large mixing bowl, add the feta, eggs, dill, olive oil, and liquids from the pan, along with plenty of freshly ground pepper. Using a fork, gently press down and break the feta, then mix everything well.Add the leeks to the cheese mixture. Gently mix everything well together.
- Lay a pastry sheet flat on a clean, floured surface. Gently roll one sheet out to stretch slightly.Cut the sheet into six long strips along the longer side and make one cut in the middle on the shorter side.
- Place approximately one tablespoon of the cheese filling on one side of the rectangles, leaving a 1/4-inch border around the edges.
- Lift the side without filling and flip it over to cover the filling. Press the two edges together with your fingers to connect them, and use a fork to seal the edges.
- Place the pastries on the prepared baking sheet and brush the tops with egg wash. Sprinkle with sesame seeds.Transfer to the oven and bake for 20-25 minutes or until golden brown.
Buttery, flaky puff pastry wraps around a filling of creamy feta, tender leeks, and fragrant dill. The result is a savory pie that works beautifully as an appetizer, brunch centerpiece, or light dinner alongside a salad.
It’s elegant yet rustic and so easy to make. If you love our Cheese Puff Pastries, you will also love our Phyllo Cup Appetizers, Kalitsounia-Cretan Savory Hand Pies, and Bougatsa Chaniotiki-Cheese Phyllo Pastry from Chania!
Why you will love this recipe
Step 1: Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
In a skillet, heat one tablespoon of olive oil. Slice the leeks and spring onions, crumble the feta cheese, and beat two eggs in a small bowl. Add the leeks and spring onions to the hot olive oil, season with sea salt and freshly ground pepper, and sauté for 2-3 minutes, until they are fragrant and tender.
Ensure they don’t pick up any color. Remove from heat and set aside.
Step 2: In a large mixing bowl, add the feta, eggs, dill, olive oil, and liquids from the pan, along with plenty of freshly ground pepper. Using a fork, gently press down and break the feta, then mix everything well. Add the leeks to the cheese mixture.
Gently mix everything well together. Add two tablespoons of extra-virgin olive oil.
Step 3: Lay a pastry sheet flat on a clean, floured surface. Gently roll one sheet out to stretch slightly. Cut the sheet into six long strips on one side and make one cut in the middle on the other side.
Step 4: Place approximately one tablespoon of the cheese filling on one side of the rectangles, leaving a 1/4-inch border around the edges. Step 5: Lift the side without filling and flip it over to cover the filling.
Press the two edges together with your fingers to connect them, and use a fork to seal the edges. Step 6: Place the pastries on the prepared baking sheet and brush the tops with egg wash.
Sprinkle with sesame seeds. Transfer to the oven and bake for 20-25 minutes or until golden brown.
- Leeks prep: Be sure to wash leeks thoroughly, as dirt can hide between layers. Slice them, then soak in water before cooking.
- Cheese blend: While feta is the star, you can add a little ricotta or cream cheese for extra creaminess.
- Egg wash: Brush the pastry with beaten egg before baking for that golden shine.
- Make-ahead: Assemble and refrigerate for a few hours before baking to save time when entertaining.
Can I make this vegetarian? Yes! It already is; puff pastry and feta are naturally vegetarian-friendly.
Can I substitute the leeks? Yes, spring onions, shallots, or even sautéed spinach work nicely. What type of feta works best?
Opt for authentic Greek feta in brine — it’s creamier and saltier than pre-crumbled versions (never go for pre-crumbled feta!).
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- Warm in a 350°F (175°C) oven for 10–12 minutes until crisp again. Avoid microwaving as it makes the pastry soggy.
- You can freeze unbaked assembled pastry for up to 2 months. Bake from frozen, adding 10–15 minutes to the baking time.
- Pair with a Greek horiatiki salad for a complete light meal.
- Serve as part of a Greek mezze board with olives, tzatziki, and grilled vegetables.
- Enjoy at brunch with green shakshuka and yogurt with fresh figs, walnuts and honey.
Equipment
- Medium skillet
- Rimmed baking sheet
- Parchment paper
Equipment
- Medium skillet
- Rimmed baking sheet
- Parchment paper