These golden, buttery pastry triangles, stuffed with tangy feta and fresh herbs, are the ultimate low-effort, high-reward snack. Perfect for last-minute guests or a savory treat with your coffee.
When the craving for something crispy, cheesy, and savory hits, these Feta & Herb Foldovers are your five-star solution with one-star effort. We’re harnessing the undeniable magic of frozen puff pastry—a secret weapon for instant elegance—and filling it with the classic, bold flavors of tangy feta and aromatic fresh herbs.
In the oven’s heat, the pastry performs its alchemy, exploding into a hundred delicate, shattering layers that cradle the warm, creamy-salty filling. With barely more effort than opening a package, you can transform four simple ingredients into an impressive platter of gourmet-looking pastries. They’re as fitting for a cocktail party as they are for a solo afternoon indulgence.
The Alchemy of the Flaky Pocket & Salty Filling
The magic here is a delicious lesson in food science and contrasts. Puff pastry is a masterpiece of engineering: hundreds of paper-thin layers of dough separated by solid butter. In a hot oven, the butter melts and the water within it vaporizes into steam, violently pushing each layer apart to create that iconic, airy, and crisp architecture.
The feta filling plays a crucial dual role. Its crumbly texture and high salt content provide a powerful flavor punch that stands up to the rich pastry. Crucially, its low moisture content (compared to a wetter cheese) means it won’t release steam and sog out the delicate layers from the inside, ensuring the pastry shell bakes up supremely crisp. A tight seal around the filling is essential—it acts as a pressure vessel, containing the steam to maximize the “puff” and locking in the flavorful cheese.
Ingredients
For the Foldovers:
- 1 sheet (about 8-9 oz) frozen puff pastry, thawed but cold
- 1 cup (about 150g) good-quality feta cheese, crumbled
- 2-3 tablespoons fresh dill or parsley, finely chopped
- 1 large egg, beaten (for egg wash)
Optional Enhancements:
- 1 teaspoon lemon zest
- Freshly cracked black pepper
- 1 tablespoon toasted sesame seeds or everything bagel seasoning
- A pinch of dried oregano or chili flakes
- 1 finely chopped green onion
Instructions
1. Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly beat the egg in a small bowl for the egg wash.
2. Make the Filling: In a medium bowl, gently combine the crumbled feta and chopped herbs (and any optional additions like lemon zest or pepper). Avoid over-mixing to keep the feta’s texture.
3. Roll & Cut the Pastry: On a lightly floured surface, unfold the thawed puff pastry sheet. Roll it gently with a rolling pin just to smooth any seams into a roughly 10×10 inch square. Using a pizza cutter or sharp knife, cut the sheet into 9 or 12 equal squares.
4. Fill & Fold: Place a heaping tablespoon of the feta mixture in the center of each square. Using a pastry brush or your finger, brush a light coating of egg wash around all four edges of the square.
5. Seal to Form a Triangle: Fold one corner of the square over the filling to meet the opposite corner, creating a triangle. Press down firmly on the edges with your fingers, then use the tines of a fork to crimp and seal the two open sides completely. This step is non-negotiable for a leak-proof pastry.
6. Top & Bake: Place the sealed triangles on the prepared baking sheet. Brush the tops lightly with the remaining egg wash. If using, sprinkle with sesame seeds. Bake for 14-17 minutes, or until the pastries are dramatically puffed and a deep, golden brown.
7. Cool & Serve: Let the foldovers cool on the sheet for at least 5 minutes before serving. The filling will be very hot. They are at their absolute peak served warm, when the contrast between the crisp shell and soft, tangy center is most pronounced.
8. Make Ahead Tip: Assemble the foldovers completely, place them on the parchment-lined sheet, and freeze until solid. Transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time. No thawing needed.
Pro-Tips for Perfect, Professional-Looking Foldovers
- Keep Pastry Cold: Work quickly and use cold pastry for maximum puff. If it becomes soft and sticky, pop it in the fridge for 10 minutes.
- The Fork Crimp is Key: Don’t skip crimping with a fork after pressing the edges. This creates a physical seal that’s much stronger than fingers alone.
- Don’t Overfill: Too much filling will prevent a good seal and cause leaks during baking. A heaping tablespoon is perfect.
- Drain Feta Well: If your feta is very wet or packed in brine, pat it dry with a paper towel before crumbling. Excess moisture is the enemy of flakiness.
- Variations: Add a teaspoon of chopped sun-dried tomatoes, Kalamata olives, or a thin slice of pepperoni to the filling before folding. For a sweet-savory twist, add a few pine nuts.
- Serving: Pair with a simple side of tzatziki or a dollop of good-quality honey for drizzling.
These Feta & Herb Foldovers are a brilliant reminder that the most impressive bites are often hiding in your freezer.
