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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: 405 kcal

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

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  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, thinly sliced
  • 1 teaspoon honey, plus more for serving
  • kosher salt and pepper
  • 1 garlic clove, minced or grated
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon crushed red pepper
  • 1 bag (16 ounce) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded havarti cheese
  • 1 box frozen puff pastry, thawed
  • 1 egg, beaten
  • everything bagel spice, for sprinkling (optional)


  • 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.

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

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  1. Oh my. They look fancy, but they’re easy to make. I might try smaller, almost bite sized ones next time. I had some fresh spinach to use up and it worked well to cook it down with the onions. These are absolutely delicious.

  2. This looks delish! Can I prepare these in advance, freeze them and bake on the day I have to serve? Would I need to thaw or just make straight from frozen?

    1. Hey Shruti,
      I think thawing and then baking would work best for you. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Geri,
      I think these are best served warm the day of making. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan

  3. Im going to try this next week- i’ll be using fresh spinach since I have some to use from my garden, but my question is, does the dough get too wet on the underneath piece from the filling? should I turn it over halfway?

    1. Hey Alison,
      I don’t turn mine, but if you feel like you need to that would be totally fine. I hope you love the recipe, please let me know if you give it a try! xTieghan

  4. 4 stars
    These are darn near perfect. I think there’s too much red pepper. It overwhelms the other flavors. Likewise, I think there’s so much garlic in the Everything But The Bagel seasoning that it too overwhelms the flavor of the filling. I would still use both but in lesser quantities

  5. 5 stars
    These were excellent! Easy enough to make that a relatively inexperienced cook like me had no issues, and came out delicious! The sweetness of the honey plays beautifully with the little kick from the red pepper flakes, and visually they look stunning! Will definitely be making these again!

    1. Hey Jessie,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  6. 2 stars
    Tastes sharp and spicy but without depth of flavor. Followed recipe. Would maybe try again with less red pepper and some sausage or bacon.

    1. Hi! I am sorry this did not turn out as expected.. please let me know if there is anything I can help with! xTieghan

    1. Hey BethAnn,
      You can assemble these ahead of time, but I would recommend serving them warm. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. After you bake these, can you store in an air tight container at room temperature or do they need to be refrigerated?

    1. Hi Nicole,
      I would keep these in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. I need to make these ahead for a bridal shower and freeze them, I assume you brush them with the egg after you bring them out of the freezer to bake? thx

    1. Hi Cathie,
      Yes that is correct! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    Amidst the chaos of shopping with a 1 year old, we somehow grabbed frozen fillo dough instead of puff pastry and were extremely disappointed… until they came out of the oven! We made them into little triangles and they werel really, really good!!! Saving this recipe for the next time we go to the store to buy puff pastry. LOL

  10. 5 stars
    Amazing!! Made these thinking they’d last a few days in the house… they were gone wihin the hour! Fab combination of flavours, and pretty easy to make 😀

  11. 5 stars
    These were so delicious! A little more work than my usual ham, cheese, and dijon ones but so worth it for the flavor! I would cut each sheet into 4 rectangles next time and fold them over making 8 turnovers! Loved the everything bagel spice, I used it on half of them but would put it on all of them next time! Such a wonderful, delicious recipe!

  12. 3 stars
    Hey Teigen-the filling was great. I didn’t use the egg wash on the completed turnover which may account for the “crunchiness” we experienced. I’m thinking that next time, I’ll either use pie crust or down butter in between the layers…

  13. 5 stars
    These are delicious! The recipe was easy to follow even for a novice baker. I love the flavors of the honey, thyme, and everything bagel spice together, and the filling is just as good.

  14. I made these last night – they were amazing. I assembled the pastries a day prior and froze them before baking. They took a little longer to cook since they were frozen – about 35 minutes. Please post more pastry recipes like this!

  15. 5 stars
    Amazing recipe! I made it gluten free.. it turned out amazing! Your recipes are so easy to switch them to gluten free!!

  16. 5 stars
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  17. 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!! 🙂

  18. 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!

  19. 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

  20. 5 stars
    We just finished these delicious appetizers. A huge hit!! Next time I will be sure to ventilate them. Thank you!

  21. 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

  22. 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

  23. 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

  24. 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!

  25. 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.

  26. 5 stars
    Tried these with a little change because of laking ingredients and it turned out beautiful. Wanted to find out how to reheat next day. Thanks

    1. I would reheat in the oven at 325 for 15 minutes or until warm. That will be great! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan

    1. Sure! Just cook the spinach down before adding to the pasties. I would use 6 cups fresh spinach. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  27. I’m with you on the organizing front Tieghan.. . .while it can be overwhelming at first, I always find it relaxing in the end. As for your new space. . .you will figure it out in no time. Trust me! I’ve moved a lot these past years & I always feel that it makes me a better photographer. It’s proof that I can adapt & manipulate light in a wide variety of circumstances. I’m sure you’ll agree once you get past the stress. Oh. . .and these little numbers. I can’t get over how divine that crust looks.

  28. while the recipe calls for a box of puff pastry it appears you only use two sheets. Is that because each box has only two sheets? Am I missing something?

    1. Each box of puff pastry has 2 sheets of pastry in it. I use Peppridge Farms Puff Pastry. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. Yes! You can certainly freeze before baking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  29. Puff pastry is my favourite ingredient to cook with!! These puffs look so flaky! love the caramelised onion filling. Great recipe.

  30. Sweet perfectionist Tieghan. Like my husband, a graphic designer, you’re always after the right angle, the right light, the right everything. Relax, do not forget that probably 95% of your readers aren’t photograph or image professionals and won’t see what annoys you 🙂 Your photos are perfect, and like people or animals, some foods are more photogenic than others.
    We call these “feuilletés” (from “pâte feuilletée” = layered pastry in French) and can be sweet or savory. I made some last week with kale, goat cheese & cranberries and I will try these next time, being a fan of caramelized onions! Thanks for the recipe!

  31. Looks divine. But always a challenge to find a good alternative or substitute for dark green ( Loaded with Vitamin K) veggies Hubby cannot eat them with his medication. May make his portion with Mushrooms..and some thyme. Thank you will try soon after the notorious long trip to the Groc Store.
    Fall is here.. freezing out this AM..must get the fleece lined jeans out of storage. 🙂

  32. 5 stars
    Thank you for a beautiful two flaky pastries recipe. Made this tonight for my family and the kitchen smells divine. It tastes even better.