If you're a superhero, you can make your own puff pastry. But if you're an ordinary mortal, I think it's totally fine to buy frozen puff pastry. All you have to do is pop the puff pastry into the oven before your guests arrive.

Makes 18 slices


  • 2 thawed sheets of puff pastry, 5 × 5 inches
  • 3 1/2 ounces feta cheese made with goat or sheep's milk
  • 1 Tbsp. olive oil
  • Grated zest of 1 lemon (preferably organic)
  • 18 pitted kalamata olives
  • Salt and black pepper


    Preheat the oven to 400° F.

    Cut each puff pastry sheet into 1 1/2- x 1 1/2-inch squares. Place the squares, with a little space between them, on a baking sheet lined with parchment paper. Make a small depression in the middle of each square using your thumb. Cut a large piece of the feta cheese and break it into small pieces. Brush all the squares with olive oil, place a piece of cheese into each hollow and top with a little lemon zest. Firmly press an olive into the cheese so that it stays in place during baking when the pastry rises. Crumble the rest of the feta over the squares and season with salt and pepper.

    Bake the puffs in the middle of the oven for 15 to 20 minutes, or until golden brown.

    Serve the puffs warm or cold.

    Reprinted with permission from The Summer Table published in 2015 by Sterling Epicure. Text © Lisa Lemke.

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