Mediterranean Spanish & Feta Pastry Bites
These Mediterranean Spanish & Feta Pastry Bites are flaky, golden parcels packed with bold Mediterranean flavors—salty feta cheese, sun-dried tomatoes, Spanish olives, herbs, and a hint of garlic—all wrapped in buttery puff pastry. Perfect as a party appetizer, snack, or tapas-style small plate, they’re easy to make, quick to bake, and guaranteed to impress.
Prep & Cook Time:
Preparation Time: 20 minutes
Cooking Time: 20–25 minutes
Cooling Time: 5 minutes
Total Time: 45–50 minutes
Ingredients
For the Filling:
1 cup crumbled feta cheese
¼ cup sun-dried tomatoes, finely chopped (oil-packed, drained)
¼ cup pitted Spanish green olives, finely chopped
¼ cup red bell pepper, finely chopped
1–2 tbsp fresh parsley or basil, chopped
1 clove garlic, minced
½ tsp dried oregano
½ tsp black pepper
Optional: 1 tbsp cream cheese or Greek yogurt for creaminess
For the Pastry:
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions:
1. Preheat Oven:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
2. Make the Filling:
In a medium bowl, mix feta, sun-dried tomatoes, olives, bell pepper, herbs, garlic, oregano, pepper, and optional cream cheese or yogurt.
Stir until well combined. Taste and adjust seasoning if needed.
3. Prepare the Pastry:
Roll out the puff pastry on a lightly floured surface to smooth it.
Cut into 2–3 inch squares or circles using a knife or cookie cutter.
4. Assemble the Bites:
Place 1 heaping teaspoon of filling in the center of each square.
Fold over into a triangle or rectangle, pressing edges with a fork to seal.
Transfer to the prepared baking sheet.
Brush the tops with beaten egg for a golden finish.
5. Bake:
Bake for 20–25 minutes, or until golden brown and puffed.
Let cool for 5 minutes before serving.
Notes & Tips:
Make them ahead of time and freeze unbaked pastries; bake straight from frozen, adding 3–5 minutes to bake time.
Add spinach or roasted red peppers for extra veggies.
For spice, mix in a dash of chili flakes or harissa paste.
Great with a side of tzatziki, hummus, or roasted red pepper dip.
Frequently asked questions FAQs:
Q: Can I use phyllo dough instead of puff pastry?
A: Yes! Just brush each phyllo layer with butter, stack 3–4 layers, and wrap like a triangle or mini roll.
Q: Can I make them vegan?
A: Use vegan feta and dairy-free puff pastry (many brands are naturally vegan). Skip the egg wash or use plant milk instead.
Q: Can I serve these cold?
A: They taste best warm, but can be served at room temperature. Reheat in the oven to restore crispness.
Q: How long do they keep?
A: Store in the fridge for 3 days or freeze up to 1 month. Reheat at 350°F (175°C) until warm and crisp.
Q: What’s the difference between Spanish and Kalamata olives?
A: Spanish green olives are milder and less salty than Kalamata, which have a bolder, fruity flavor. Either works here.
Nutritional Information
Calories: 95 kcal
Protein: 2.5 g
Carbohydrates: 6 g
Dietary Fiber: 0.5 g
Net Carbs: 5.5 g
Total Fat: 6.5 g
Saturated Fat: 2.5 g
Sugar: <1 g
Sodium: 180 mg
Cholesterol: 15 mg
Note: Nutritional values are approximate and may vary based on portion size and exact ingredients.