Blätterteigschnecken mit Spinat und Feta – Partyrezepte Fingerfood Kalt Buffet

Table of Contents

• 1) Key Takeaways
• 2) Easy Blätterteigschnecken mit Spinat und Feta Recipe
• 3) Ingredients for Blätterteigschnecken mit Spinat und Feta
• 4) How to Make Blätterteigschnecken mit Spinat und Feta
• 5) Tips for Making Blätterteigschnecken mit Spinat und Feta
• 6) Making Blätterteigschnecken mit Spinat und Feta Ahead of Time
• 7) Storing Leftover Blätterteigschnecken mit Spinat und Feta
• 8) Try these Appetizers next!
• 9) Blätterteigschnecken mit Spinat und Feta
• 10) Nutrition

1) Key Takeaways

• These puff pastry pinwheels are loaded with fresh spinach and salty feta.
• Perfect served warm or cold, ideal for any Fingerfood Buffet or casual party.
• You can prepare them ahead of time, making them super convenient for events.
• They use simple ingredients but still feel special and satisfying.

2) Easy Blätterteigschnecken mit Spinat und Feta Recipe

When I think of easy party food, this one always comes to mind. Blätterteigschnecken with spinach and feta are crispy, creamy, and comforting—everything you want in a bite-sized snack. They’ve become my go-to for parties, especially when I need something from the Partyrezepte Fingerfood Kalt Buffet category. The fact that they taste just as good cold as they do warm? That’s the dream.

We’re using ready-made puff pastry here, which saves a lot of time and effort. The filling’s made with sautéed spinach and crumbled feta. It’s savory, rich, and a little earthy. I love how the pastry turns golden and flaky while the inside stays soft and flavorful. Honestly, I’ve made a batch just for myself before. No party. No guests. Just me and a cup of tea.

If you’re planning a buffet, need something for your kid’s school lunch, or just want to impress your friends without breaking a sweat, this one’s got your back. You’ll see why this snack keeps popping up at every Fingerfood Ideen Kalt gathering I attend.

3) Ingredients for Blätterteigschnecken mit Spinat und Feta

1 roll of puff pastry: I always grab one from the refrigerated section at the store. It’s buttery, flaky, and saves so much time. You just roll it out and go.

200g fresh spinach: Spinach cooks down fast, so don’t be scared by the volume. Once wilted, it becomes a soft, flavorful base for the filling.

150g feta cheese: Crumbled and salty, it adds the perfect amount of tang. I prefer Greek feta, but use your favorite.

1 egg: Beaten and brushed on top, it helps give the rolls that shiny, golden finish we all love.

1 tbsp olive oil: This coats the pan and helps the garlic cook gently without burning.

1 garlic clove: Minced fine. Garlic gives the spinach a fragrant base that makes the whole kitchen smell amazing.

Salt and pepper: Season to taste. The feta’s already salty, so I go light on the salt but don’t skip the pepper.

4) How to Make Blätterteigschnecken mit Spinat und Feta

Step 1. Preheat the oven to 200°C. Line a baking tray with parchment paper so you don’t end up scraping melted cheese off the pan later.

Step 2. In a skillet, heat the olive oil over medium heat. Add the garlic and stir just until it softens. Then toss in the spinach and let it wilt. It’ll only take a couple of minutes. Set aside and let it cool.

Step 3. Unroll your puff pastry onto a flat surface. Spread the spinach mix evenly. Try not to pile it all in the center. Think pizza—not lasagna.

Step 4. Sprinkle the crumbled feta on top of the spinach. Try to cover as much of the surface as you can without clumping.

Step 5. Roll it up tightly, like you’re making cinnamon rolls. Once rolled, slice into 1.5 cm pieces using a sharp knife.

Step 6. Place the slices on your prepared baking tray. Brush the tops with the beaten egg. This gives you that perfect golden finish.

Step 7. Bake for about 15 to 18 minutes. You’ll know they’re done when they’re puffed and golden. Let them cool for a few minutes before serving—if you can wait.

5) Tips for Making Blätterteigschnecken mit Spinat und Feta

Here’s what I’ve learned from making this over and over. Use fresh spinach if you can. It keeps the filling light and bright. Frozen works too, but thaw it well and squeeze out the extra water so you don’t end up with soggy rolls.

Don’t go heavy on the filling. A little goes a long way. Too much and the spirals unravel while baking. If you want more bulk, try mixing in cooked mushrooms or chopped sundried tomatoes.

This fits perfectly under Partyrezepte Fingerfood Kalt Buffet style. You can even cut the rolls smaller for bite-sized snacks. And if you like a little spice, sprinkle chili flakes over the top before baking. Trust me, that heat plays well with the salty feta.

6) Making Blätterteigschnecken mit Spinat und Feta Ahead of Time

One thing I love about this recipe is that it’s super meal-prep friendly. I’ll often assemble the rolls the night before a party. Just store them covered in the fridge, unbaked. The next day, pop them straight into the oven.

If you want to bake them fully ahead of time, that works too. Let them cool completely, then store in an airtight container. They’re still delicious the next day, even straight from the fridge. That’s why they’re perfect as Fingerfood Kalt Schnell bites for busy days.

You can even freeze the unbaked rolls. Just don’t brush the egg wash until you’re ready to bake. When you’re ready, bake from frozen—add a couple of minutes to the cook time.

7) Storing Leftover Blätterteigschnecken mit Spinat und Feta

If you find yourself with leftovers (rare, but it happens), let the rolls cool and then pop them into a sealed container. They’ll stay good in the fridge for up to three days.

They’re tasty cold, but if you want them warm again, reheat in a toaster oven or air fryer for a few minutes. The puff pastry gets its crunch back, and the filling turns creamy again.

I don’t recommend the microwave. The pastry gets sad. Soft. Like, floppy sad. You want that crisp bite. Trust me on this.

8) Try these Appetizers next!

9) Blätterteigschnecken mit Spinat und Feta

10) Nutrition

Serving Size: 1 piece, Calories: 130, Sugar: 0.7 g, Sodium: 224 mg, Fat: 8.9 g, Saturated Fat: 3.4 g, Carbohydrates: 10.2 g, Fiber: 0.8 g, Protein: 3.5 g, Cholesterol: 18 mg

Written by Emilia for Emilia Rezepte