Dessert

Cheese Puff Pastries with Feta, Leeks, & Dill Recipe

BySana Jeannette December 22, 2025December 22, 2025

Introduction

These cheese puff pastries filled with feta, leeks, and dill make a delightful savory treat perfect for any occasion. Crispy on the outside and bursting with flavorful filling, they are simple to prepare but sure to impress your guests.

The image shows several square-shaped pastries on a baking tray lined with parchment paper, placed on a white marbled surface. Each pastry has two layers: a pale, slightly glossy dough exterior with crimped edges created by pressing a fork, sealing the filling inside. The dough is light cream in color with a subtle shine from an egg wash. Some pastries are decorated with a few small black seeds on top. The texture of the dough looks soft and slightly puffy, positioned close together before baking. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sheets puff pastry (thawed)
1.3 lbs Greek feta cheese (600 grams)

2 leeks (halved and sliced, whites and light green parts only)
2 spring onions (sliced whites and light green parts only)

2 eggs
1 handful dill (roughly chopped)

4 tablespoons extra virgin olive oil
1 egg (beaten, for the egg wash)
Sea salt and freshly ground black pepper (to taste)

Sesame seeds (optional, for sprinkling)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Heat one tablespoon of olive oil in a skillet over medium heat. Add the sliced leeks and spring onions, season with sea salt and pepper, and sauté for 2-3 minutes until fragrant and tender without browning. Remove from heat and set aside.
Step 2: In a large bowl, crumble the feta cheese and add the two beaten eggs, chopped dill, remaining olive oil, and juices from the pan. Season with freshly ground pepper. Using a fork, gently press and break the feta, then mix well. Stir in the sautéed leeks and spring onions until combined.

Step 3: On a floured surface, lay one sheet of puff pastry and gently roll it out to stretch slightly. Cut the sheet into six long strips along the longer side and make a single cut in the middle on the shorter side, creating rectangles.
Step 4: Place about one tablespoon of the cheese and leek filling on one side of each rectangle, leaving a 1/4-inch border around the edges.
Step 5: Fold the empty side over the filling to cover it. Press the edges together firmly and seal with the tines of a fork.

Step 6: Transfer the pastries to the prepared baking sheet. Brush the tops with the beaten egg wash and sprinkle with sesame seeds if desired. Bake for 20-25 minutes, or until golden brown and puffed.

Tips & Variations

For extra flavor, add a pinch of nutmeg to the cheese filling.
Swap dill for parsley or chives if preferred.

If you don’t have puff pastry, phyllo dough can be used but requires careful handling to avoid drying out.
Serve warm with a side salad for a light meal or as finger food at parties.

Storage

Store any leftover pastries in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving to keep the pastry flaky.

How to Serve

A close-up view of a stack of golden brown puff pastries with flaky, crispy layers clearly visible. Each pastry is square-shaped with crimped edges showing a layered texture. The tops are shiny and sprinkled with small black seeds and a few small green herb pieces, adding contrast to the warm golden crust. The pastries sit closely together on a white marbled surface, with some overlapping and showing varied shades of baked brown across the group. The detailed texture of the puff pastry layers creates a sense of lightness and crispiness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the filling can be made a day ahead and stored in the refrigerator. Just mix it gently before assembling the pastries.

Can I freeze these pastries?

Absolutely. Assemble the pastries and freeze them on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.