Cheese and Spinach Stuffed Pastry is a delightful dish that brings together the creamy flavor of cheese with the earthy goodness of spinach. This recipe is perfect for those looking for a savory treat that can be enjoyed at any time of day, whether as a party appetizer or a simple lunch option. These pastries are sure to impress your family and friends with their flaky texture and rich, satisfying filling.
Table of Contents
Why You Will Love This Recipe
There are many reasons why this Cheese and Spinach Stuffed Pastry will become a staple in your kitchen. First, it is incredibly versatile; you can serve it as a finger food at gatherings or pair it with a side salad for a complete meal. Second, it is an excellent way to sneak more leafy greens into your diet in a way that feels indulgent rather than a chore. Finally, using ready-made puff pastry makes this recipe accessible for busy weeknights while still delivering a gourmet, bakery-quality result.
Ingredients
- 2 sheets puff pastry, thawed
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten (for egg wash)
- 1 tsp garlic powder or 2 fresh cloves, minced
- Salt and pepper to taste
- 1 tbsp olive oil
Step-by-Step Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Sauté the Spinach: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped spinach and cook until it is completely wilted, which usually takes about 2 to 3 minutes. If using fresh garlic, sauté it for one minute before adding the spinach.
- Drain and Cool: Remove the spinach from the heat. It is vital to squeeze out any excess moisture to prevent a soggy pastry. Let the spinach cool slightly.
- Mix the Filling: In a medium mixing bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, garlic powder (if not using fresh), salt, and pepper. Stir until the mixture is well combined.
- Prepare the Pastry: Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into four equal squares, giving you a total of eight squares.
- Assemble: Place a generous spoonful of the spinach and cheese mixture in the center of each square. Fold the pastry over to form a triangle or rectangle.
- Seal the Edges: Use the tines of a fork to press the edges firmly together. This crimping method ensures the filling stays inside during the baking process.
- Apply Egg Wash: Place the assembled pastries on the prepared baking sheet. Brush the tops lightly with the beaten egg to ensure a beautiful golden-brown finish.
- Bake: Slide the tray into the oven and bake for 15 to 20 minutes. The pastries should be puffed up and reach a perfect golden hue.
- Serve: Let the pastries cool for a few minutes on the tray before serving them warm.
Expert Tips / Pro Tips
To achieve the best results with your Cheese and Spinach Stuffed Pastry, always ensure your puff pastry is thawed but still cold. If the dough becomes too warm, the butter layers will melt, and you will lose that signature flakiness.
Another critical tip is to avoid overstuffing. While it is tempting to use all the filling, adding too much can cause the seams to burst in the oven. Stick to about one to two tablespoons per pastry. Additionally, if you are using frozen spinach instead of fresh, make sure it is thawed and squeezed completely dry using a kitchen towel or cheesecloth.
Variations & Substitutions
This recipe is highly customizable. If you prefer a tangier flavor, you can substitute half of the ricotta with crumbled feta cheese. For a stretchier, gooey texture, try adding a handful of shredded mozzarella to the filling mixture.
For the dough, while puff pastry is the standard, you could use phyllo dough for a lighter, more layered crunch. If you want to add more aromatics, consider mixing in fresh herbs like dill, parsley, or a pinch of nutmeg, which pairs exceptionally well with spinach and dairy.
Serving Suggestions
These pastries are delicious on their own, but they truly shine when paired with a dipping sauce. A cool garlic yogurt sauce or a simple marinara can provide a wonderful contrast to the rich cheese. For a bit of heat, a side of sriracha mayo is an excellent choice.
If you are serving these as a main course, pair them with a bright Greek salad or roasted seasonal vegetables. They also make a fantastic addition to a brunch spread alongside fresh fruit and soft-scrambled eggs.
Storage, Freezing & Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To maintain the crispness of the pastry, it is best to reheat them in the oven or an air fryer at 350°F (180°C) for about 5 to 10 minutes. Avoid the microwave, as it will make the puff pastry soft and chewy.
To freeze, place the unbaked, assembled pastries on a tray in the freezer until solid, then transfer them to a freezer-safe bag. They can be stored for up to six months. When you are ready to eat, you can bake them directly from frozen; just add an extra 5 to 8 minutes to the total baking time.
Nutrition Information
| Nutrient | Amount Per Serving (1 Pastry) |
|---|---|
| Calories | 280 kcal |
| Total Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 45mg |
| Sodium | 320mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 9g |
Cheese and Spinach Stuffed Pastry
Ingredients
Equipment
Method
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Sauté the Spinach: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped spinach and cook until it is completely wilted, which usually takes about 2 to 3 minutes. If using fresh garlic, sauté it for one minute before adding the spinach.2 cups fresh spinach, 1 tbsp olive oil
- Drain and Cool: Remove the spinach from the heat. It is vital to squeeze out any excess moisture to prevent a soggy pastry. Let the spinach cool slightly.2 cups fresh spinach
- Mix the Filling: In a medium mixing bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, garlic powder (if not using fresh), salt, and pepper. Stir until the mixture is well combined.2 cups fresh spinach, 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, Salt and pepper
- Prepare the Pastry: Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into four equal squares, giving you a total of eight squares.2 sheets puff pastry
- Assemble: Place a generous spoonful of the spinach and cheese mixture in the center of each square. Fold the pastry over to form a triangle or rectangle.
- Seal the Edges: Use the tines of a fork to press the edges firmly together. This crimping method ensures the filling stays inside during the baking process.
- Apply Egg Wash: Place the assembled pastries on the prepared baking sheet. Brush the tops lightly with the beaten egg to ensure a beautiful golden-brown finish.1 large egg
- Bake: Slide the tray into the oven and bake for 15 to 20 minutes. The pastries should be puffed up and reach a perfect golden hue.
- Serve: Let the pastries cool for a few minutes on the tray before serving them warm.
Notes
FAQ
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. You will need about 200 grams. Ensure it is completely thawed and that you squeeze out every drop of excess liquid before mixing it with the cheeses to avoid a soggy pastry.
What is the best way to seal the edges?
The most effective way to seal the pastry is to use a fork to crimp the edges. Pressing down firmly with the tines creates a decorative border and a strong physical bond that prevents the cheese from leaking out.
Can I make these pastries ahead of time?
Absolutely. You can assemble the pastries and keep them covered in the refrigerator for several hours before baking. For longer storage, follow the freezing instructions mentioned above.
Why didn’t my puff pastry rise?
The most common reason puff pastry fails to rise is that the oven wasn’t hot enough or the dough was handled too much, causing the butter to melt before it hit the oven. Always preheat your oven fully to 400°F (200°C).