Spinach and Cheese Stuffed Pastry
Looking for a savory and satisfying snack? These Spinach and Cheese Stuffed Pastries are just what you need! With flaky, golden pastry wrapped around a creamy spinach and cheese filling, they’re perfect for lunch, appetizers, or when you're craving something warm and comforting. My family loves them, and they’re always a hit at any gathering!
Ingredients
- 1 sheet of puff pastry store-bought for ease
- 2 cups fresh spinach chopped
- 1 cup ricotta cheese or cream cheese for a richer flavor
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 garlic clove minced
- Salt and pepper to taste
- 1 egg for egg wash
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the spinach:
- In a large pan, sauté the garlic in a little oil until fragrant. Add the spinach and cook until wilted. Season with salt and pepper to taste. Let it cool slightly.
- Mix the filling:
- In a bowl, combine the cooked spinach with ricotta, mozzarella, and Parmesan cheese. Stir until the mixture is well combined.
- Prepare the pastry:
- Roll out the puff pastry on a lightly floured surface. Cut it into squares or rectangles (about 4 inches by 4 inches).
- Stuff the pastry:
- Spoon a generous amount of the spinach and cheese mixture onto the center of each pastry square. Fold the pastry over the filling to form a pocket, pressing the edges to seal.
- Brush with egg wash:
- Beat the egg and brush it over the top of the pastries for a golden, glossy finish.
- Bake:
- Place the pastries on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and puffed up.
- Serve:
- Let the pastries cool for a few minutes before serving. Enjoy!
Notes
- Storage: Store leftover pastries in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month. Reheat in the oven to keep them crispy.