Gluten Free Spinach and Feta Puffs

Recipe Video

These super simple Gluten Free Spinach and Feta Puffs are everything you could want them to be. Flaky, crisp gluten free puff pastry enveloping a salty, cheesy, fragrant filling, these little parcels of joy will be the star of the show at your next party!

This is one of my favourite things to do with my Epic Rough Puff Pastry. These little pastries are super easy to put together and they give maximum impact with their deliciousness. As an added bonus these puffs are pretty forgiving. You can re-roll the pastry scraps to make more, and even if they look a bit dodgy going into the oven they always turn out amazing!

The only things to take care of here (once you've made your Epic Rough Puff Pastry) are rolling the pastry to the right sort of thickness and not overfilling the pastry rounds. I find that roughly 3-4mm is the perfect thickness for the pastry, giving good puff and crispness without overwhelming the filling with pastry. As for the amount of filling you need for each little pastry I find that a heaped teaspoon is perfect. If you tried to squeeze any more in you might find it difficult to seal the pastries without the pastry tearing on you, and no one wants to deal with those kinds of shenanigans.

There is a trick to re-rolling the scraps for puff pastry. If you were to just bundle them up into a ball like you would with shortcrust pastry you'd lose all of the precious layers you built up in the pastry. By layering the scraps on top of each other you will manage to maintain some of the layering. It won't be as good as when it's freshly rolled, but it'll still taste fantastic and it'll still hold your delicious filling!

As I so often say in my recipes, there is room for creativity here. Don't like spinach? Put whatever you want in there! This pastry is a vehicle that can carry just about any delcious fillings.

These pastries can be prepared ahead of time and refrigerated for a day or two before baking. If you want to prepare them really ahead of time freeze the pastries raw, then egg wash and bake from frozen, increasing the baking time to about 30 - 35 minutes. The baked pastries are best cooled to room temperature and then refrigerated. Reheat in a hot oven for around 10 minutes.