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
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
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft.
- Add spinach and cook for 2-3 minutes. Season with salt, black pepper, and red pepper flakes (if using). Let cool.
- In a bowl, mix crumbled feta, ricotta, Parmesan, and the cooled spinach mixture.
- Roll out the puff pastry sheets and cut into squares or rectangles.
- Spoon the spinach and cheese mixture onto one side of each pastry piece.
- Fold over and press the edges with a fork to seal.
- Brush the tops with a beaten egg for a golden crust.
- Bake for 18-22 minutes or until golden brown and flaky.
- 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!
PrintCheese and Spinach Stuffed Pastry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 pastries 1x
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: Mediterranean, European
- Diet: Vegetarian
Description
This Cheese and Spinach Stuffed Pastry is a crispy, golden, and flaky treat filled with a rich, cheesy spinach mixture. Perfect as an appetizer, snack, or light meal, these pastries are easy to make and absolutely delicious!
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup ricotta cheese
- 1/2 cup feta cheese, crumbled
- 1/4 cup shredded mozzarella cheese
- 1 egg yolk (for binding)
For the Pastry:
- 1 sheet puff pastry, thawed
- 1 egg + 1 tablespoon water (for egg wash)
- 1 teaspoon sesame seeds or everything bagel seasoning (optional)
Instructions
- Preheat & Prep:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Make the Filling:
- Heat olive oil in a pan over medium heat.
- Add spinach and garlic, cooking for 2-3 minutes until wilted. Season with salt, black pepper, and red pepper flakes.
- Remove from heat and let cool slightly.
- In a bowl, mix ricotta, feta, mozzarella, and egg yolk. Stir in the cooled spinach mixture.
- Prepare the Pastry:
- Roll out the puff pastry sheet on a lightly floured surface.
- Cut into squares or rectangles (about 4-inch pieces).
- Assemble the Pastries:
- Place a spoonful of the filling in the center of each piece.
- Fold the pastry over to form a triangle or rectangle, pressing the edges to seal. Use a fork to crimp the edges.
- Brush the tops with egg wash and sprinkle with sesame seeds or seasoning.
- Bake:
- Place on the prepared baking sheet and bake for 18-20 minutes, or until golden brown and puffed.
- Serve & Enjoy:
- Let cool for a few minutes before serving.
- Enjoy warm, alone or with a side of marinara or tzatziki sauce!
Notes
- Want it crispier? Use phyllo dough instead of puff pastry, brushing each layer with melted butter.
- Make it vegan? Use dairy-free cheese and skip the egg wash.
- Add more flavor? Mix in chopped sun-dried tomatoes or caramelized onions.
Nutrition
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Your email address will not be published. Required fields are marked *