Gluten-free Spinach Goat Feta Puff Pastry

Gluten-Free Spinach Goat Feta Puff Pastry

Thank you, Schär

Having to eat gluten-free (and dairy-free for awhile) usually meant bypassing some of the most delicious treats. And sometimes you just really miss those old comfort food classics.

Lately, we have been trying a bunch of Schär gluten-free products and are just blown away.

We found this puff pastry dough at Central Market. They also have the best table crackers and artisan multigrain bread (also at Sprouts). It’s awesome. Brett loves the entertainment crackers (taste so much like Ritz) and they are perfect for dipping into pimento cheese.

I also love that they are made with non-GMO ingredients and often lactose or dairy-free. Yay!

So I was super excited to try a make a traditional spinach and feta (using goat milk feta) puff pastry with the Schär gluten-free puff pastry dough. And they turned out amazing.

Gluten-Free Spinach Goat Feta Puff Pastry

Spinach Goat Feta Puff Pastry

So we started with this recipe for spinach puffs from Bon Appetite. It makes six nice sized puffs. Perfect for Meatless Monday, appetizers, or snacks.

Schar gluten-free puff pastry dough, organic frozen spinach, shallots, garlic, goat cheese feta, dried dill

We cleaned it up just a little by using mostly organic or non-GMO ingredients (to avoid trace pesticides or glyphosate). To make it you will need:

  • frozen chopped organic spinach, thawed
  • crumbled goat feta cheese
  • shallots (or onion)
  • olive oil
  • chopped fresh dill (or dried)
  • garlic
  • eggs
  • one sheet of frozen puff pastry, thawed

There are two sheets of puff pastry in the box of gluten-free Schär puff pastry dough. I took out one sheet and thawed it in the fridge overnight. And kept the other frozen until we want to make another recipe like these awesome fried puff pastry beignets.

Gluten-free puff pastry dough in a muffin tin and the spinach feta filling mixture

Make the Spinach Filling

To make the spinach filling, you thaw the spinach and press out all the water. I did this by first squeezing out the water through a fine mesh strainer. And then blotted with a paper towel. Add in the chopped shallots, garlic, feta, dill and olive oil. Season to taste with salt and pepper. Then add in an egg.

We rolled out the thawed puff pastry with a rolling pin. And cut it into 6 squares. I had a little extra puff pastry dough that I baked separately and ate with a little honey drizzled on it. So good.

Okay so then we pressed the puff pastry into a muffin tin and filled each with the spinach mixture. Then fold the pastry edges over onto the spinach. And brush the tops with an egg wash.

Gluten-Free Spinach Goat Feta Puff Pastry

Then bake for 25 minutes at 400 degrees F. Let rest for about 10 minutes and they should easily pop out of the muffin tin. Thanks goodness for the Schär puff pastry dough! These gluten-free spinach puffs are such an easy, yummy comfort food favorite!

PS – After storing in the fridge, they were great reheated in the microwave, too.

Want More GF Appetizers or MM Recipes?

Gluten-Free Spinach Goat Feta Puff Pastry

A traditional spinach and feta (using goat milk feta) puff pastry made with Schär gluten-free puff pastry dough.

Course Appetizer, Breakfast, Main Course, Snack
Cuisine Mediterranean
Keyword goat cheese feta, puff pastry, spinach feta puff pastry
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 6 puff pastries
Author Deana Larkin Evans


  • 1 10-ounce package frozen chopped organic spinach, thawed
  • 1/2 cup crumbled goat milk feta
  • 1/4 cup minced shallot (about 3 small shallots)
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1/4 tsp dried dill
  • salt and freshly ground black pepper
  • 2 large eggs
  • 1 sheet Schär gluten-free puff pastry dough, thawed


  1. Preheat oven to 400 degrees F.

  2. Rinse the thawed spinach in a fine mesh strainer. Then press with your fists to squeeze out as much water a possible. Use a paper towel to remove any excess water. Add spinach, goat milk feta, shallot, garlic, dill, and olive oil to a medium bowl. Mix well and season to taste with salt and pepper. Then add in one of the eggs and mix well. Set aside.

  3. Roll out the puff pastry dough just a bit with a rolling pin. Cut out 6 large squares as even as possible from the dough. If extra set aside for another use or bake it and eat it.

  4. Carefully place each square in a muffin cup. Press down the bottoms into muffin cup. Fill each with the spinach mixture. And fold the corners of the pastry over the spinach feta mixture. Beat the other egg in a small bowl and brush over the tops of the puff pastries.

  5. Bake until they are golden brown, about 25 minutes. Transfer to a cooling rack and let rest an for about 10 minutes. Run a knife around puff edges to loosen from the pan and remove from the tin to serve.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

You may also like...

2 Responses

  1. BRANDON Wesley HOUSEMAN says:

    HI, I am wondering if you ever freeze these and then reheat them? I want a gluten free wedding as I am a coeliac but no caterers can do anything like this. I am hoping i could make them in advance, freeze and then reheat them. I am also wondering if this would work for the quiche bites.

    • Hi Brandon,

      Good question. I’ve never tried to freeze them before. I usually just store them in the fridge, but I see you probably want to make a big batch for the wedding. My best advice is to try a small batch and experiment with it to see what types of results you get. Sorry I can’t be of more help.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.