Description

Crispy, buttery pastry filled with a cheesy spinach mixture, baked to golden perfection. These pastries are great for breakfast, brunch, or a party snack!

Ingredients

Units Scale

For the Filling:
2 cups fresh spinach, chopped (or 1 cup frozen, thawed & drained)
1 tbsp olive oil
2 cloves garlic, minced
1/2 cup ricotta cheese
1/2 cup feta cheese, crumbled
1/4 cup shredded mozzarella (or Parmesan)
1 egg, beaten (for filling)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano (or fresh herbs like dill or parsley)
For the Pastry:
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
1 tbsp sesame seeds or nigella seeds (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Make the Spinach and Cheese Filling
Sauté the spinach: Heat olive oil in a pan over medium heat. Add garlic and cook for 30 seconds, then add spinach. Cook until wilted (or until liquid evaporates if using frozen spinach). Let cool slightly.
In a bowl, mix ricotta, feta, mozzarella, egg, salt, pepper, and oregano. Stir in the cooled spinach mixture.
Step 2: Prepare the Pastry
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the puff pastry and cut into 4 or 6 squares.
Fill the pastry: Spoon 1–2 tbsp of filling into the center of each square. Fold into triangles or rectangles, sealing the edges by pressing with a fork.
Brush with egg wash and sprinkle with sesame or nigella seeds.
Step 3: Bake & Serve
Bake for 18–22 minutes, until golden brown and crispy.
Cool slightly before serving. Enjoy warm!

Notes

Extra crispy? Chill the pastries for 15 minutes before baking.
Make it spicy: Add a pinch of red pepper flakes or chopped jalapeños.
Alternative dough: Use phyllo pastry for a lighter, flakier version (like spanakopita).
Dipping sauce? Serve with tzatziki, marinara, or honey drizzle.
Details

Nutrition

Calories: ~250
Sodium: 320mg
Fat: 15g
Saturated Fat: 7g
Carbohydrates: 20g
Fiber: 1g
Protein: 7g
Cholesterol: 55mg