Feta Cheese Puff Pastry

These feta cheese puff pastries are my favorite thing to have around the house at all times. If I could make them everyday, I would. You can serve these with dinner or just as a snack by themselves. And they’re great to take to work too! Pack yourself some or take a bunch for your team! These feta cheese puff pastries were originated in Armenia but have been adopted by surrounding countries like Russia. Also many Middle Eastern and European countries make these now too, like Greece, Georgia and Syria. Of course, the ingredients don’t stay the same and everyone has their own way of making it. However, this is the original feta cheese puff pastry recipe.


  • 2 blocks of Feta Cheese
  • 3 eggs
  • Puff Pastry dough
  • Flour


1) Take out pastry dough from freezer and let thaw.

2) In a bowl add Feta (rinse under water after removing from package) and 1 egg. You will usually need 1 egg per feta block. Combine ingredients together using a fork. Set aside.

3) Open up pastry dough and cut into squares. Add some flour to the area that you’ll be working on so the dough doesn’t stick. One long pastry sheet will yield 9 squares and there are 2 of those in one package so 18 squares total. Use dough roller and open squares up a little. Put 1 full packed teaspoon of the feta mixture into a square and fold over so it becomes a triangle. Press corners with a fork to seal. Repeat until all of them are done, and put on a flat baking sheet that has been sprayed with non-stick spray.

4) Turn oven on to 350 degrees. While waiting for oven to heat, take one egg and whisk with fork until it’s smooth. Use a kitchen brush (you can do this with a paper towel too) to brush each feta puff pastry triangle with whisked egg. Once done, put in oven to bake for about 30-45 minutes.

5) Once they are ready, remove from oven, let cool, put in a big flat bowl and serve. They are best when they’re warm.

Makes 18 puff pastries.


Beef Short Rib and Chickpea Soup

This Armenian inspired soup is great for the cold winter months (coming up soon) but it’s also super convenient to make the night before for eating the next day. I try to plan ahead, so if I know I’m not going to be home until later in the evening this is one of my go-to meals. If you like chickpeas and beef short ribs you will love this.

Do you have any favorite soups you like to make with chickpeas? Beef short ribs? Please share, I would love to hear!


  • 2 pounds of beef short ribs
  • 2 cans chick peas, rinsed
  • About 10 bay leaves
  • About 10 peppercorns
  • 2 potatoes, peeled and diced
  • ¼ cup dried basil
  • 2 tablespoons tomato paste
  • 6 cups water (more as needed)
  • 1 red onion, diced
  • ¼ stick of butter
  • salt and pepper


1) Heat water over stove. As it starts to boil, add bay leaves, peppercorns and washed beef short ribs to the water, close lid, and let boil on medium-high heat for about 1 hour-90 minutes (adding water as needed).

2) In the meantime, add butter to pan and as it starts to get hot, add diced onions. Brown the onions for a few minutes and add tomato paste and basil to it. Add 1 cup of water and let simmer for a few minutes.

3) Once the beef short ribs are tender, strain the water into another pot (this is done to remove the bay leaves and peppercorns), add beef short ribs, potatoes, chickpeas, and the browned onion mixture to the new pot. Add a little more water if needed. On low heat, let everything simmer for about 30 minutes to bring all the flavors together.

Serves 4.