Mediterranean Eggplant, Spinach & Feta Mini Pies
These Mediterranean Eggplant, Spinach & Feta Mini Pies are flaky, golden, and filled with a delicious mix of savory vegetables and tangy cheese. The roasted eggplant pairs beautifully with fresh spinach and creamy feta, all wrapped in buttery puff pastry. They make a perfect appetizer, lunch snack, or light dinner with a side salad.
Time:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 mini pies
Ingredients
1 sheet puff pastry (thawed)
1 small eggplant, diced
1 cup fresh spinach, chopped
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
2 tbsp olive oil
1/2 tsp dried oregano
Pinch of salt and black pepper
1 egg, beaten (for egg wash)
Instructions
Prepare the filling:
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
Toss the diced eggplant with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the tray and roast for 15 minutes, until tender and lightly golden. Let it cool slightly.
Cook the spinach:
In a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 30 seconds. Stir in the chopped spinach and cook until wilted, about 1–2 minutes. Remove from heat.
Combine the filling:
In a mixing bowl, combine the roasted eggplant, sautéed spinach, feta, Parmesan, and oregano. Mix well and taste—adjust seasoning with salt and pepper if needed.
Prepare the pastry:
Roll out the puff pastry sheet on a lightly floured surface. Cut it into 6 equal rectangles (or circles, if preferred).
Assemble the mini pies:
Spoon a small amount of filling onto one half of each piece of pastry, leaving space around the edges. Brush the edges with beaten egg, then fold the pastry over to enclose the filling. Press edges with a fork to seal.
Egg wash & bake:
Place the mini pies on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
Bake in the preheated oven for 20–25 minutes, or until puffed and golden brown.
Serve:
Let them cool slightly before serving. Enjoy warm or at room temperature with a drizzle of yogurt sauce or alongside a green salad.
Tips:
Dice the eggplant evenly: Small, uniform pieces roast more evenly and give a better texture inside the pies.
Drain moisture: After roasting, let the eggplant sit for a few minutes on paper towels to absorb excess oil and moisture. This keeps the pastry crisp.
Don’t overfill: A small spoonful of filling per pie is enough. Too much can cause the filling to leak while baking.
Seal well: Use a fork to press the edges firmly so the filling stays inside.
Crispier crust: For an extra flaky texture, chill the assembled pies for 10 minutes before baking.
Reheat properly: Warm leftover pies in the oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispiness.
Variations:
Add sun-dried tomatoes: Chop and mix them into the filling for a tangy, Mediterranean boost.
Use phyllo dough: For a lighter, more traditional Greek-style pie, use layers of phyllo instead of puff pastry. Brush each layer lightly with olive oil or melted butter.
Make it spicy: Add a pinch of chili flakes or a small amount of harissa paste for a mild heat.
Cheese swap: Replace feta with goat cheese or ricotta for a creamier texture.
Protein option: Mix in cooked shredded chicken or crumbled turkey sausage for extra protein.
Mini appetizer version: Cut the pastry into smaller squares (around 3 inches each) and serve as bite-sized party snacks.
Add herbs: Fresh basil, mint, or thyme all work well for a flavor twist.
Q&A
Q: Can I make these ahead of time?
Yes. You can prepare the filling a day in advance and refrigerate it. Assemble and bake the pies right before serving for the best texture.
Q: Can I freeze them?
Absolutely. You can freeze the unbaked pies on a tray until firm, then transfer them to a freezer bag. Bake straight from frozen at 400°F (200°C) for 25–30 minutes, or until golden.
Q: What can I serve these with?
They pair perfectly with a side of Greek salad, a simple cucumber-yogurt dip, or tomato soup.
Q: Can I make them vegan?
Yes. Use vegan puff pastry and replace the feta and Parmesan with plant-based alternatives. Skip the egg wash or use olive oil for brushing.
Q: How can I keep the pastry from getting soggy?
Make sure the roasted eggplant and cooked spinach are cooled and drained before mixing. Too much moisture in the filling can soften the pastry.
Nutrition
(per mini pie, based on 6 servings)
Calories: ~230
Protein: 6g
Fat: 16g
Carbohydrates: 16g
Fiber: 2g
Sugar: 2g
Sodium: 220mg
(Values may vary depending on pastry brand and portion sizes.)
Conclusion
These Mediterranean Eggplant, Spinach & Feta Mini Pies bring together flaky pastry, savory vegetables, and tangy cheese in every bite. They’re satisfying yet light, making them a great option for snacks, lunches, or easy entertaining. Serve them warm with a drizzle of yogurt sauce or enjoy them cold for a quick Mediterranean-inspired treat.