Cheese and Spinach Stuffed Pastry

Short Description

Cheese and spinach stuffed pastries are a delicious, flaky, and savory treat perfect for breakfast, brunch, or as an appetizer. Filled with a creamy mixture of cheese and spinach, these pastries are easy to make and bursting with flavor.

Why You’ll Love This Recipe

• Quick and easy to prepare
• Perfect for breakfast, brunch, or snacks
• A great way to sneak in extra greens
• Flaky and buttery pastry with a creamy filling
• Customizable with different cheeses and seasonings

this Recipe

Ingredients

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

• Puff pastry sheets
• Fresh or frozen spinach (thawed and drained)
• Feta cheese, crumbled
• Ricotta cheese
• Parmesan cheese, grated
• Egg (for egg wash)
• Garlic, minced
• Onion, finely chopped
• Olive oil
• Salt and black pepper
• Red pepper flakes (optional, for spice)
• Fresh parsley or dill (optional, for garnish)

Directions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft.
3. Add spinach and cook for 2-3 minutes. Season with salt, black pepper, and red pepper flakes (if using). Let cool.
4. In a bowl, mix crumbled feta, ricotta, Parmesan, and the cooled spinach mixture.
5. Roll out the puff pastry sheets and cut into squares or rectangles.
6. Spoon the spinach and cheese mixture onto one side of each pastry piece.
7. Fold over and press the edges with a fork to seal.
8. Brush the tops with a beaten egg for a golden crust.
9. Bake for 18-22 minutes or until golden brown and flaky.
10. Let cool slightly, garnish with fresh herbs, and serve warm.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Cheese Swap: Try mozzarella, cheddar, or goat cheese for a different flavor profile.
• Extra Veggies: Add mushrooms, sun-dried tomatoes, or bell peppers.
• Meat Addition: Include cooked bacon or sausage for a heartier filling.
• Dairy-Free: Use plant-based cheeses and dairy-free puff pastry.
• Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in a 350°F (175°C) oven for 5-10 minutes or until heated through.
• Freezing: Freeze unbaked pastries on a tray, then transfer to a freezer bag. Bake from frozen, adding 5 extra minutes to the cooking time.

FAQs

Can I use fresh spinach instead of frozen?

Yes! Just sauté fresh spinach until wilted, then chop and drain excess moisture.

What’s the best type of pastry to use?

Puff pastry works best, but phyllo dough can also be used for a crispier texture.

Can I make these pastries ahead of time?

Yes, assemble them in advance and refrigerate until ready to bake.

How do I prevent soggy pastry?

Ensure the spinach mixture is well-drained and avoid overfilling the pastry.

Can I air fry these pastries?

Yes! Cook at 375°F (190°C) for 12-15 minutes, flipping halfway through.

Are these pastries vegetarian?

Yes, they are completely vegetarian-friendly.

What can I serve with these pastries?

A fresh salad, tomato soup, or yogurt dip pairs beautifully.

Can I add nuts for extra crunch?

Yes! Chopped walnuts or pine nuts add a great texture.

What’s a good dipping sauce?

Tzatziki, marinara, or garlic yogurt sauce work well.

Can I use store-bought puff pastry?

Absolutely! It saves time and works just as well as homemade pastry.

Conclusion

Cheese and spinach stuffed pastries are a simple yet satisfying dish that’s perfect for any occasion. Whether enjoyed as a snack, breakfast, or appetizer, these pastries deliver a crispy, cheesy, and flavorful experience. Try different variations to make them your own!

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