Cheese and Spinach Stuffed Pastry

Short Description

Cheese and Spinach Stuffed Pastry is a delightful, flaky dish filled with a rich and savory blend of cheeses and spinach. Perfect as an appetizer, snack, or even a light meal, these pastries are easy to prepare and incredibly satisfying.

Why You’ll Love This Recipe

• Flaky and Buttery: The golden, crisp pastry pairs beautifully with the creamy filling.
• Packed with Flavor: A combination of cheeses and spinach makes for a delicious, savory bite.
• Versatile: Great for breakfast, brunch, or as a party appetizer.
• Easy to Prepare: Simple ingredients and steps make this a quick and impressive dish.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheets
• Fresh spinach, chopped
• Feta cheese, crumbled
• Ricotta cheese
• Shredded mozzarella
• Garlic cloves, minced
• Onion, finely chopped
• Olive oil
• Egg (for egg wash)
• Salt and black pepper
• Red pepper flakes (optional for heat)
• Sesame seeds (for garnish, optional)

Directions

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Prepare the Filling: In a skillet over medium heat, warm olive oil and sauté the onion and garlic until softened. Add the chopped spinach and cook until wilted. Remove from heat and let cool.
3. Mix the Cheeses: In a bowl, combine feta, ricotta, shredded mozzarella, and the cooled spinach mixture. Season with salt, black pepper, and red pepper flakes if using.
4. Prepare the Pastry: Roll out the puff pastry sheets and cut them into squares or rectangles.
5. Fill and Fold: Spoon the cheese and spinach mixture onto one side of each pastry piece. Fold over and seal the edges with a fork.
6. Egg Wash and Bake: Brush the tops with beaten egg and sprinkle with sesame seeds if desired. Bake for 20-25 minutes until golden brown and crispy.
7. Serve: Let cool slightly before serving warm.

Servings and Timing

• Servings: 6-8 pastries
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Spicy Version: Add extra red pepper flakes or diced jalapeños to the filling.
• Dairy-Free Option: Use plant-based cheeses and a dairy-free pastry alternative.
• Extra Cheesy: Add grated Parmesan or Gouda for even more cheesy goodness.
• Mediterranean Twist: Incorporate sun-dried tomatoes or olives into the filling.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes to restore crispiness.
• Freezing: Freeze unbaked pastries and bake directly from frozen, adding a few extra minutes to the baking time.

FAQs

Can I use frozen spinach instead of fresh?

Yes! Thaw and squeeze out excess moisture before mixing it into the filling.

Can I make these pastries ahead of time?

Yes, you can assemble them in advance and bake just before serving.

What type of pastry works best?

Puff pastry is ideal, but you can also use phyllo dough for a lighter texture.

Can I add meat to the filling?

Absolutely! Cooked ground turkey, chicken, or crumbled sausage works well.

How do I prevent the pastry from getting soggy?

Make sure the spinach is well-drained and avoid overfilling the pastry.

Can I use a different cheese combination?

Yes! Try cheddar, goat cheese, or even cream cheese for a different flavor.

What dipping sauces go well with these pastries?

Tzatziki, marinara sauce, or garlic aioli complement the flavors nicely.

Can I make mini versions for appetizers?

Yes! Cut the pastry into smaller pieces and reduce the baking time slightly.

How do I get the best golden crust?

Brushing with egg wash ensures a crispy, golden-brown finish.

Is this dish vegetarian-friendly?

Yes! As long as you use vegetarian cheeses, this is a great meat-free option.

Conclusion

Cheese and Spinach Stuffed Pastry is a perfect combination of flaky pastry and a rich, cheesy filling. Whether served as a snack, appetizer, or light meal, this dish is sure to impress. Try different variations and enjoy this irresistible treat!

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