Spinach Feta Egg Pastries

Soft pastry, warm spinach, crumbled feta, and an egg on top: the perfect Labor Day weekend breakfast. Despite the stress of a last-minute substitution I had to make for this recipe, these pastries were so relaxing and fun to make as a kick-off to the long weekend.

I thought I had puff pastry on hand, and when I realized I was wrong, I was forced to run and buy the next-easiest thing I could find – crescent roll dough! With some trial-and-error, I made it work, and they turned out delicious.

If you make this recipe and post a pic, tag @meags_eggs on Instagram!



  • One tube of crescent roll pastry dough OR one layer of THAWED puff pastry dough
  • 2 large handfuls of raw spinach
  • About 4 tbs crumbled feta
  • 4 large eggs

Estim. Prep & Cooking Time: 15-20 mins.


  • If using puff pastry, allow it to thaw in the refrigerator overnight! If you don’t have time, click here for helpful fast-thawing tips. If using crescent roll dough, it is refrigerated, not frozen, and can be used immediately.
  • Preheat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil.
  • On a large smooth cutting board…
    • If using puff pastry: use a rolling pin or a glass to smooth out any creases or bumps in the pastry dough – but don’t roll too hard. This is just to smooth the dough, not spread it out. Use a knife or cookie cutter to create 4 triangle shapes out of the dough. Sides should be about 3-4 inches long each.
    • If using crescent roll dough: Retrieve dough from the tube and separate it into its already perforated triangular sections of dough. There should be 4 triangles total. I trimmed them into smaller triangles with equal side lengths (equilateral!) for aesthetic purposes. Use a rolling pin or a glass to smooth out the dough gently as noted above.
  • Carefully transfer the triangles to the baking sheet, keeping them at least one inch apart.
  • Use a knife or spoon to draw an inner border in each triangle, about a 1/4 inch inside the edge. This will allow the edge of the pastries to puff up, creating a border for the eggs.
  • Use a fork to poke multiple holes in the inner section of each pastry. This keeps the inner part of the pastry from puffing up too much.
  • If using puff pastry, bake the triangles for about 8 minutes, until the edges rise.
  • If using crescent roll dough, bake the triangles for about 2 minutes.
  • While baking, sauté the spinach in a little olive oil until soft and fully moist. Add salt and pepper for taste, if you wish.
  • Remove pastries from the oven. If the inner triangle sections have risen as high as the edges, pierce and flatten them with a fork.
  • Place an even amount of spinach around the edges of each pastry triangle. Keeping the spinach toward the edge of the pastry will help contain the egg later.
  • Next, spread crumbled feta on top of the spinach.
  • Then, crack an egg into each inner triangle, and add any seasoning you like on top. Feel free to add more feta on top.
  • Carefully transfer baking sheet to the oven, and bake again for about 12 minutes if using puff pastry, or just under 10 minutes if using crescent roll dough. Check regularly to see when the egg whites are set, but the yolks aren’t overcooked – that’s when you’re done (unless you like your yolks cooked more).
  • When finished, set out to cool and remove any extra egg white if you wish to keep the pastries looking like triangles – I do this carefully with a butter knife.
  • Take pictures of your creation, tag me, share and share with a friend (or not).

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