Spinach Stuffed PastrySpinach Stuffed Pastry

Spinach Stuffed Pastry is a flaky, golden treat filled with a flavorful mixture of spinach, ricotta, feta, and Parmesan. Perfect as an appetizer, snack, or light meal, these pastries combine rich, cheesy goodness with tender sautéed spinach, all wrapped in buttery puff pastry.

Why You’ll Love This Recipe

This recipe is simple to prepare and delivers an impressive result with minimal effort. The combination of cheeses provides a creamy, tangy filling that pairs perfectly with the delicate spinach. The puff pastry bakes up crisp and golden, making these pastries an elegant option for brunches, parties, or an easy vegetarian meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 sheet puff pastry, thawed
2 cups fresh spinach, chopped
1/2 cup ricotta cheese
1/4 cup feta cheese, crumbled
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1 tablespoon olive oil
Salt and pepper to taste
1 egg (for egg wash)

Directions

1. Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.

2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

3. Add the spinach and cook until wilted. Remove from heat and let cool slightly.

4. In a bowl, combine the cooked spinach, ricotta, feta, Parmesan, salt, and pepper. Mix until well blended.

5. Roll out the puff pastry and cut into squares. Place a spoonful of spinach mixture in the center of each square.

6. Fold each square over to form a triangle or rectangle and press the edges to seal.

7. Place the pastries on the prepared baking sheet. Brush with the beaten egg.

8. Bake for 20–25 minutes, or until golden brown and puffed.

9. Serve warm and enjoy.

Servings and timing

This recipe yields 6–8 pastries.
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

• Add a pinch of nutmeg to the filling for extra warmth.

• Mix in sun-dried tomatoes or olives for Mediterranean flair.

• Use goat cheese instead of feta for a different tangy note.

• Sprinkle sesame seeds or nigella seeds on top before baking.

• Substitute kale or chard for spinach if desired.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 160°C (320°F) oven for 5–7 minutes until warmed through. Freezing is possible, but best done before baking for optimal texture.

FAQs

Can I use frozen spinach?

Yes, thaw and drain it well before using to avoid excess moisture.

Can I make these pastries ahead of time?

Yes, assemble and refrigerate them for up to 4 hours before baking.

Can I freeze the pastries?

Yes, freeze unbaked pastries on a tray, then store in a bag. Bake from frozen, adding a few minutes to the baking time.

How do I prevent the filling from leaking out?

Seal the edges well and avoid overfilling the pastry.

Can I use phyllo dough instead of puff pastry?

Yes, but brush each phyllo layer with butter or oil and adjust the baking time as needed.

Do I need to cook the spinach first?

Yes, cooking removes excess moisture and prevents soggy pastry.

Can I skip the egg wash?

The egg wash gives a shiny, golden finish but can be skipped or replaced with milk or cream.

What’s the best way to serve these pastries?

They are delicious on their own or served with a green salad or dipping sauce such as tzatziki.

Can I make mini versions for appetizers?

Yes, cut the pastry into smaller squares and reduce the baking time slightly.

Can I use other cheeses?

Absolutely, try mozzarella, cheddar, or a cheese blend for variation.

Conclusion

Spinach Stuffed Pastry is a delightful, versatile recipe that combines rich cheese and tender spinach in a crisp, golden package. Easy to customize and perfect for any occasion, these pastries are sure to become a favorite on your snack or appetizer menu.

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