Dessert

Gochujang Feta Pastries Recipe

ByMaya Arden February 23, 2026February 23, 2026

Introduction

Gochujang Feta Pastries combine spicy Korean flavors with creamy cheese wrapped in crispy filo pastry. These bite-sized snacks are perfect for sharing or enjoying as a flavorful appetizer. The balance of heat, saltiness, and buttery crunch makes them irresistibly delicious.

Two golden brown triangular pastries with a shiny, slightly oily surface and dark toasted spots are being held by a woman's hand. The outer layer looks crispy and thin, with some parts showing a light, flaky texture. Below the pastries is a white plate with a subtle swirling pattern, contrasting with the food's warm tones, all set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp gochujang
1 tbsp gochugaru flakes

1 tbsp light soy sauce
1 tbsp sesame oil

1 tbsp honey
1 garlic clove, minced

200g spinach, wilted down and finely chopped
200g feta cheese, crumbled
50g cheddar cheese, grated

2 tbsp butter, melted
4 filo pastry sheets
Sesame seeds for garnish

Instructions

Step 1: In a small bowl, combine gochujang, gochugaru flakes, light soy sauce, sesame oil, honey, and minced garlic. Stir until the sauce is silky and smooth.
Step 2: In a large bowl, mix the chopped wilted spinach, crumbled feta, grated cheddar cheese, and the prepared gochujang sauce until evenly combined.
Step 3: Lay one filo pastry sheet on a clean surface with the shortest side closest to you. Brush one half of the sheet with melted butter, then fold it in half creating a long rectangle. Brush the tip of the folded pastry with more butter.

Step 4: Place a quarter of the gochujang feta mixture at the bottom right-hand corner of the folded pastry. Fold the pastry in a triangular motion, continuing until you reach the top, sealing the filling inside. Set aside and repeat with the remaining sheets and filling.
Step 5: Brush the tops of the pastries with melted butter and sprinkle with sesame seeds. Air fry at 160°C for 20 minutes or bake in a preheated oven at 180°C (160°C fan) for about 20 minutes until golden and crisp. Remove and serve warm.

Tips & Variations

For extra crispness, use fresh filo pastry and keep unused sheets covered to prevent drying out.

Swap cheddar for mozzarella for a milder, gooier texture.
Add chopped fresh herbs like cilantro or mint to brighten the filling.
If you prefer less heat, reduce the gochujang or omit the gochugaru flakes.

Storage

Store leftover pastries in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 160°C until warmed through and crisp. Avoid microwaving to maintain crispness.

How to Serve

A close-up of a woman's hand holding a piece of a crispy, flaky pastry with multiple thin, golden-brown layers. Inside the pastry is a filling made of dark green leafy vegetables mixed with small chunks of white cheese and a reddish-orange sauce, giving a moist and chunky texture. The background shows a white plate with more pieces of the same pastry, placed on a white marbled surface. The lighting highlights the crispiness and the shine of the filling, making the layers and textures stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pastries ahead of time?

Yes, you can assemble the pastries and keep them refrigerated for a few hours before cooking. Brush with butter and bake or air fry fresh for best texture.

What can I substitute for gochujang if I don’t have it?

You can use a mix of miso paste and chili paste or a mild chili sauce combined with a bit of soy sauce and honey to approximate the sweet-spicy-salty flavor of gochujang.