Spinach Pesto with Feta Puffs

by Mary Papoulias-Platis

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Fridays have come and gone, and I’m finally back, to give you a refreshing new recipe for Feta Friday, Spinach Pesto with Feta Puffs. I know everyone loves pesto, especially if it’s warm and garlicky. Spinach Feta Puffs are a match made in heaven and is a very common staple in my kitchen and why not! I have made these puffed balls (called profiteroles) before many times as a dessert. But, having so many herbs in my garden, I decided to try them as an appetizer. Instead of stuffing the inside which is traditional, I just cut them in half and sandwich them with pesto. The puff can be made ahead, and reheated in the oven. If you can serve these warm, they begin to ooze out with feta and spinach with each and every bite. Many greens can be used for pesto, just make sure to remove any tough stems before processing. You can also change the nut from walnuts to pine nuts, almonds or pecans.

Spinach Pesto Feta Puffs

For those of you who don’t eat spinach, try substituting greens such as kale, basil, arugula or cilantro. If these greens are not commonly found, try Melissa’s produce.



Spinach Pesto with Feta Puffs

For a warm appetizer that will make your guests and family happy you can quickly whip these up for all to enjoy.
Course Appetizer
Cuisine California Greek
Keyword pesto, Sauce, spinach
Servings 8
Author Mary Papoulias-Platis


  • 1 cup whole milk
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup flour
  • 4 large eggs
  • 1/2 cup crumbled feta
  • 1 egg for egg wash


  • 1/2 bunch spinach
  • 1/2 cup Greek basil
  • 3 cloves garlic, chopped
  • 1/4 cup chopped walnuts
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • pinch of pepper


Feta Puffs

  1. In a 2 quart saucepan heat the milk, butter, and salt, until it comes to a boil.
  2. Remove from the heat and with a wooden spoon vigorously stir in the flour all at once until mixture forms a ball, and leaves the side of the pan.
  3. Add the eggs, one at a time.
  4. Beat after each addition until smooth. Stir in crumbled feta and cool slightly.
  5. Preheat oven to 350 degrees.
  6. Lightly grease a sheet pan or line with parchment paper.
  7. Drop batter in small 11/2 inch balls.
  8. Make the egg wash by beating the 1 egg with 1 tablespoon water or milk. Brush on balls with wash.
  9. Bake for 15-20 minutes until golden brown. Transfer to a wire rack to cool.

Pesto Filling

  1. Place the spinach, basil, garlic in a food processor and process.
  2. Add the cheese and walnuts and process until finely chopped.
  3. With the motor running add the olive oil and pepper.
  4. Slice each ball in half and spoon in pesto, cover with top.
  5. Serve warm.


Take a look at my many pesto recipes!

Pecan Pesto

Pecan Pesto Butter Sauce

Fresh Pesto three ways.

Fresh Pesto Three Ways


If you garden don’t forget to plant herbs and greens to make your own pestos!




© 2014 – 2022, Mary Papoulias-Platis. All rights reserved.

{ 7 comments… read them below or add one }

1 Celeste

Mary, these look great. Can you make profiterile ahead or best the same day?

2 Dorothy at Shockingly Delicious

Yes please, I’ll have two. Or three.

3 Mary Papoulias-Platis

Dorothy, I did eat up the batch I made. Anything with pesto is my weakness.

4 Mary Papoulias-Platis

Yes, you can make them ahead of time, just pop them in a hot oven to warm up!

5 Betty Doss

Glad I found you..God bless..xronia polla

6 Shana Rapoport

Can these be made with low fat milk? How might it change the recipe?

7 Mary Papoulias-Platis

Yes, you may need to adjust the flavoring slightly, more salt, a bit of lemon juice.
Best, Mary

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