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These fun little onion, spinach, and cheddar flaky pastries are the perfect fall accoutrement. Flaky puff pastry dough filled with caramelized onions, spinach, and cheese, and then baked to a golden perfection. Equally perfect on a holiday platter, and as they are on a Monday night football tray!

overhead close up photo of Caramelized Onion, Spinach, and Cheddar Flaky Pastries

Happy Monday, happy fall, and welcome to the last full week of September!

Hard to believe that October first is just one week away. Truly feels like we just welcomed in September. This month has been so crazy busy and full of many ups and downs. It’s been a lot, but after spending the weekend organizing the studio space and preparing for the month ahead, I’m feeling a little more on top of things…

I mean, just slightly. Still a little overwhelmed, but getting organized always helps to calm my anxiety a bit. Plus, I’m feeling really excited for all that’s coming in these next few months. So many fun autumn recipes (did you see Friday’s mulled spiced apple cider doughnuts?), new content, and holiday talk, are in the future!

Can’t wait.

overhead photo Caramelized Onion, Spinach, and Cheddar Flaky Pastries before baking on baking sheet

Today I’m sharing such a delicious recipe that’s kind of perfect for all situations. It’s obviously a great appetizer, but these pastries are equally great as a light dinner with a side salad. And yes, the leftovers the next day for lunch are pretty much perfection.

I made these last week. They’re one of the very first recipes I cooked and photographed in the new studio. Not going to lie, it’s been a big adjustment for me cooking and photographing in a new space. I’m not even close to feeling comfortable yet, but after hours and hours working on these, I finally decided I was happy with them.

Caramelized Onion, Spinach, and Cheddar Flaky Pastries on baking sheet after baking

The recipe came out great the first time around. I mean, what’s not to love about caramelized onions, spinach, and cheese all stuffed into flaky pastry dough? It’s beyond good.

The trouble I was having was more with the photos. For those who do any kind of photography you know that lighting is KEY. I only shoot with natural light and while the new studio has so much incredible natural light, it’s also very different from my old works space (aka my house) and it’s taking some serious getting used to.

I love a good moody photo with shadows and all, so finding the right window is proving to be a challenge. I’m sure over time I will find my grove, but right now there’s a bit of a learning curve, so bear with me! I spent hours on these photos and finally came away with some I am happy with and that make the tarts look just as delicious as they taste.

overhead photo of Caramelized Onion, Spinach, and Cheddar Flaky Pastries

Speaking which, let’s talk recipe details.

These are pretty simple to make. You’ll need some pantry staples like onions, spices, frozen spinach and puff pastry.

Start with caramelizing the onions. The onions need to cook low and slow until they’re golden, sweet, and perfect. It’s about a ten minute process, so practice some patience here, and don’t walk too far away from the skillet. Trust me, I’ve done this and come back to black onions. Not good.

Once the onions have caramelized, add the herbs, spices, spinach, and cheeses. I uses a mixed of cheddar and havarti. The cheddar adds a nice sharp flavor, while the havarti adds a buttery creaminess. Both would be delicious on their own, but I love pairing them together for a sharp, buttery, and creamy cheesy flavor.

Stuff the spinach filling in between sheets of puff pastry and then bake. I brushed half of my pastries with everything bagel spice, which is delicious, but also not completely needed. I loved both versions, so use the everything spice if you’d like, these are great with or without!

What you must do however, is drizzle each pastry with honey and then sprinkle with fresh thyme and flaky salt just after they come out of the oven. I know it may seem odd, but trust me here, the honey, thyme, salt combo…game changer.

It’s the best finishing touch.

overhead photo of broken Caramelized Onion, Spinach, and Cheddar Flaky Pastry

I’m loving the idea serving these up for some Monday night football snacking or just an easy, but different dinner to break out of the usual chicken and veggie situation that often happens on a Monday night.

You could also save the recipe, and use as your next party appetizer (hello Halloween parties, Friendsgiving, and Thanksgiving I’m looking at you). Better yet, serve these tonight AND at your next gathering!

side angle photo of broken Caramelized Onion, Spinach, and Cheddar Flaky Pastry

If you make these caramelized onion, spinach, and cheddar flaky pastries, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Caramelized Onion, Spinach, and Cheddar Flaky Pastries

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 9 pastries
Calories Per Serving: 977 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. 
    2. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onions and honey and cook 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking another 5-10 minutes or until the onions are golden and caramelized. Add the garlic, thyme, nutmeg, and crushed red pepper, cook another minute. Remove from the heat.
    3. Stir in the spinach, cheddar, and havarti cheese.
    4. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Evenly divide the spinach filling among half of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork. 
    5. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with everything spice, if desired. Transfer to the oven and bake for 20-25 minutes or until golden brown.
    6. Serve warm, drizzled with honey.
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overhead horizontal photo of Caramelized Onion, Spinach, and Cheddar Flaky Pastries

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  1. 5 stars
    Amazing recipe! I made it gluten free.. it turned out amazing! Your recipes are so easy to switch them to gluten free!!

  2. 5 stars
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  3. 5 stars
    These are absolutely delicious and elegant!! We cut our pastry dough into 16 squares to make them a bit smaller and get more bites from the recipe! Thank you for once again sharing another scrumptious recipe! There really hasn’t been anything that we all haven’t thoroughly enjoyed! THANK YOU! Oh and yes the honey drizzle and fresh thyme to finish it off takes the flavors to a whole new level!! 🙂

  4. I made this for dinner yesterday, and it tastes superb! My family loved it a lot and I’m going to cook it again soon. Your recipe helped me a lot, Tieghan. Thank you!

    1. I am so happy to hear that Elizabeth! Thank you so much for making this and I am so glad your family loved it!

  5. Could you prepare the filling a day before and assemble the pastries the following day? Traveling to a Friendsgiving this weekend and would love to prep as much as possible ahead of time. Thank you!

    1. Hey Kate! You can actually assemble the pastries the day before, cover them on the baking sheet, store in the fridge, and then bake when you get to your friends. That works great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. HI! Yes! I made 1-2 small slits before baking. Updating recipe! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Hey Pam! I would bake them frozen and bake an addition 10-15 minutes until the are cooked throughout. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  6. 5 stars
    We just finished these delicious appetizers. A huge hit!! Next time I will be sure to ventilate them. Thank you!

  7. These sound great but can you use fresh spinach and if so what would you do differently? Chop up and maybe cook lightly first?

    1. HI! Yes you can! Cook the spinach before adding to the pastries. Use about 6 cups fresh, it will cook down a lot! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  8. I can’t wait to make these! I do want to pair them with some sort of protein to make it a full meal. What would you suggest serving with these? Thanks!

    1. HI! I think a roasted chicken would be great. Light, but still hearty! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  9. Hi Tieghan! Love your book, it has so many tasty recipes!
    Was curious about this recipe, can you use fresh spinach? Or it is recommended to use frozen? Thanks!! 🙂

    1. Hey Lisa! Sure you can use fresh spinach! I recommend cooking down 5-6 cups of fresh spinach until it is wilted, then cool and use as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      1. Hi tieghan, I am so excited to try this recipe! I plan on using the fresh spinach and I see you recommend letting it cool prior to continuing, If i cook the spinach with the onion, should I allow this mix to cool as well?

  10. My son has been asking to make “spinach puffs” ever since we watched Emperor’s New Groove- The evil lady is chewing out her henchman and yells “I never liked your spinach puffs!” And he thought that was the funniest thing. We made these and really loved them. The red pepper is so nice!

  11. 5 stars
    Made these today and they are incredible. So flavorful and delicious. I roasted my onions in the oven with thyme and butter and olive oil to make that part more hands off and it works great. Thanks for the awesome recipes. I just found your site and I’ve made 4 things already.