Mediterranean Veggie Puff Pastry Squares
These Mediterranean-inspired veggie puff pastry squares are light, flaky, and topped with a creamy herb spread and fresh, crunchy vegetables. They make a perfect appetizer for parties, a fun side dish, or a vibrant vegetarian lunch. You can serve them warm or cold — they’re always a hit!
Total Time
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Cool Time (if serving chilled): 15 minutes
Total Time: ~35–45 minutes
Ingredients
For the Base:
1 sheet puff pastry, thawed
1 egg (for egg wash, optional)
For the Creamy Spread:
½ cup plain Greek yogurt or sour cream
½ cup cream cheese (softened)
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon dried dill or Italian herbs
Salt and pepper to taste
Optional: 1 tablespoon crumbled feta or grated Parmesan
Toppings:
½ cup broccoli florets (blanched or lightly steamed)
½ cup diced zucchini or cucumber
½ cup julienned or sliced carrots (steamed or raw)
Optional: Cherry tomatoes, red bell pepper, olives
Instructions
Preheat the Oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Puff Pastry Base:
Unroll the puff pastry onto the baking sheet.
Cut into 9–12 even squares.
Lightly score a smaller square inside each piece, about ½ inch from the edge (don’t cut all the way through).
Optional: Brush edges with egg wash for golden color.
Bake the Pastry:
Bake for 12–15 minutes or until puffed and golden brown.
Remove from oven and let cool slightly. If the center puffs up, gently press it down with a spoon.
Make the Creamy Herb Spread:
While the pastry cools, mix together the Greek yogurt, cream cheese, olive oil, herbs, garlic powder, salt, and pepper in a bowl until smooth.
Assemble the Squares:
Spread a spoonful of the creamy mixture on each cooled pastry square.
Top with broccoli, zucchini, carrots, and any other veggies you like.
Sprinkle extra herbs or a drizzle of olive oil if desired.
Serve:
Serve immediately as a warm or room-temperature appetizer, or chill for a cool, refreshing snack.
Tips for Best Results
Puff Pastry Tips:
Thaw properly: Let the puff pastry thaw in the fridge (not room temperature) to prevent it from becoming sticky or too soft.
Score the edges: Lightly score a smaller rectangle inside each square to help the center stay flatter and the edges rise.
Press down the center: After baking, gently press down any puffed centers with a spoon to make space for the filling.
Creamy Base Tips:
Use softened cream cheese: This helps it blend smoothly with the yogurt or sour cream.
Add a citrus note: A squeeze of lemon juice or a touch of zest brightens the flavor.
Chill before spreading (optional): You can refrigerate the spread for a few minutes to firm it up, making it easier to apply neatly.
Veggie Tips:
Pre-blanch firm veggies: Broccoli, carrots, and zucchini can be lightly steamed or blanched for a tender-crisp bite.
Dry your veggies: After rinsing or steaming, pat them dry to avoid sogginess on the pastry.
Use uniform cuts: For an attractive look and even texture, slice veggies into small, uniform pieces.
Variations
Cheese Variations:
Replace or add feta, Parmesan, goat cheese, or even ricotta to the cream base.
Sprinkle with shredded mozzarella and pop under the broiler for a warm, melty version.
Topping Variations:
Greek-style: Add sliced olives, cherry tomatoes, red onion, and crumbled feta.
Caprese-style: Top with cherry tomatoes, basil, and a drizzle of balsamic glaze.
Middle Eastern flair: Add za’atar, sumac, or a drizzle of tahini-lemon sauce.
Dietary Options:
Vegan: Use a plant-based puff pastry and replace dairy with vegan yogurt and cream cheese alternatives.
Gluten-free: Use a gluten-free puff pastry if available.
Serving Variations:
Serve them mini-sized for parties or larger squares as a light lunch with salad.
Cut into strips or triangles for a fun presentation.
Q&A – Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! Bake the puff pastry and prepare the spread in advance. Store the pastry at room temperature and refrigerate the spread separately. Assemble just before serving for best texture.
Q: Can I use frozen vegetables?
A: You can, but it’s best to thaw and drain them thoroughly, then pat dry. Excess moisture can make the pastry soggy.
Q: Do I need to cook the vegetables first?
A: Not necessarily. For a crisp-tender texture, use raw veggies. For a softer bite, lightly steam or blanch broccoli and carrots before topping.
Q: Can I serve these cold?
A: Absolutely. They taste delicious chilled or at room temperature — perfect for summer parties or potlucks.
Q: What’s the best way to store leftovers?
A: Store assembled squares in an airtight container in the fridge for up to 2 days. The pastry will soften slightly but still taste great.
Q: Can I use phyllo dough instead of puff pastry?
A: You can, but the result will be much flakier and thinner. Layer 4–5 sheets brushed with olive oil or butter for a crisp base.
Nutrition Information (Estimated per Square – Based on 12 servings)
Note: Actual values may vary depending on toppings and exact ingredients used.
Calories: ~160 kcal
Protein: ~4g
Fat: ~11g
Carbs: ~11g
Fiber: ~1g
Sugar: ~2g
Sodium: ~180mg
Conclusion
These Mediterranean Veggie Puff Pastry Squares are as beautiful as they are delicious — a crispy, creamy, and colorful dish that’s easy to make and guaranteed to impress. With a flaky puff base, cool herbed yogurt spread, and a rainbow of fresh veggies, they’re perfect for gatherings, lunch platters, or even a creative snack.
Customizable, elegant, and light — they capture the heart of Mediterranean cuisine in every bite.