Spring Vegetable and Feta Breakfast Puffs
Delicious flaky puffs filled with fresh spring vegetables and creamy feta cheese, perfect for a delightful breakfast or brunch.
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Ingredients
Yields 4 servings
- (1) sheet puff pastry (thawed)
- (1 cup) fresh spinach (chopped)
- (1/2 cups) cherry tomatoes (halved)
- (1/2 cups) bell pepper (diced)
- (1/4 cups) green onions (sliced)
- (1 cup) feta cheese (crumbled)
- (2) large eggs (beaten)
- (1 tablespoon) olive oil
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 egg) (for egg wash)
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a skillet, heat 1 tablespoon of olive oil over medium heat.
- 3
Add 1 cup of chopped fresh spinach, 1/2 cup of halved cherry tomatoes, 1/2 cup of diced bell pepper, and 1/4 cup of sliced green onions to the skillet. Cook for about 5 minutes until the vegetables are tender.
- 4
In a bowl, combine the cooked vegetables with 1 cup of crumbled feta cheese, 2 beaten eggs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until well combined. Add 2/4 teaspoon salt and 1/4 teaspoon black pepper.
- 5
Roll out the thawed puff pastry sheet on a lightly floured surface and cut it into 4 equal squares.
- 6
Place a generous spoonful of the vegetable and feta mixture in the center of each pastry square.
- 7
Fold the corners of the pastry over the filling to create a pocket and pinch to seal the edges.
- 8
Place the filled puffs on a baking sheet lined with parchment paper.
- 9
Beat 1 egg in a small bowl and brush the egg wash over the tops of the puffs.
- 10
Bake in the preheated oven for 20-25 minutes or until golden brown and puffed up.
- 11
Remove from the oven and let them cool slightly before serving.
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