Cheese Spinach Stuffed Pastry

Flaky golden pastries wrapped around a warm and creamy cheese and spinach center make every bite special These stuffed pastries are my favorite for quick lunches parties or cozy snacks because they come together with just a handful of ingredients and taste like you spent hours on them

When I first made these for a gettogether last winter not a single bite was left by the end of the night Now I double the recipe every time to keep the peace

Ingredients

• Puff pastry sheet: look for one with lots of visible layers for the flakiest result thaw if using frozen
• Fresh spinach: or frozen if that is what you have squeeze out extra moisture for the right texture
• Shredded mozzarella: creamy melt and perfectly mild
• Crumbled feta: or you can swap in ricotta for a gentler taste
• Egg: for brushing the pastry with extra shine and color
• Clove garlic: minced freshly for best flavor
• Olive oil: for sautéing and a richer filling
• Salt and black pepper: add to taste for balance
• Nutmeg or red pepper flakes: if you love a hint of warmth or spice

I like to use baby spinach for its tenderness and always taste the feta before adding extra salt since it can be salty itself

StepbyStep Instructions

Sauté the Spinach:

Warm olive oil in a pan on medium heat Add minced garlic and cook for about one minute until it smells fragrant Add spinach and stir just until wilted Season to taste with salt pepper and nutmeg if you enjoy the extra flavor Let this cool so it does not melt the cheeses in the next step

Mix the Filling:

In a mixing bowl combine the sautéed spinach shredded mozzarella crumbled feta and a little black pepper Stir until the mixture looks even and well blended

Shape the Pastries:

Lay out the puff pastry on a lightly floured surface Gently roll if you want thinner layers Cut into even squares or rectangles about the size of your palm Place a heaping spoonful of the spinachcheese filling on half of each piece leaving space around the edge

Seal the Edges:

Fold the pastry over each filling to form triangles or rectangles Press the edges closed with a fork to seal well so nothing oozes out while baking Brush the top of each pastry with beaten egg for a glossy finish

Bake Until Golden:

Place pastries on a lined baking sheet Bake in a preheated 400 degree oven for about fifteen to eighteen minutes until puffed and deep golden Serve warm for the flakiest texture

Save

I cannot resist sneaking feta into the mix because my mother always said it brightens any savory pastry She would make a double batch and let us kids help pinch the edges shut it has become a family tradition

Storage Tips

Let baked pastries cool completely before storing Layer them between paper towels in an airtight container in the fridge for up to three days For longer storage freeze on a tray then pack in zip bags Baked or frozen they reheat best in the oven or air fryer That way they stay crisp and flaky

Ingredient Substitutions

No mozzarella on hand Try shredded cheddar or gouda For the feta soft goat cheese works or use cottage cheese for a lighter filling Frozen spinach also works but be sure to press out all water before using Puff pastry can be switched for phyllo if you prefer a lighter crunch just use butter between layers

Serving Suggestions

Serve these pastries with a crisp green salad tangy tzatziki or a cup of soup like tomato or lentil Marinara sauce is a family favorite for dipping For brunch I sometimes offer them with scrambled eggs on the side For appetizer platters cut pastries into smaller rectangles for perfect bite sizes

Cultural Context

Cheese and spinach pastries are beloved all over the world from Greek spanakopita to Turkish börek This version is fussfree and uses puff pastry for a modern shortcut that captures the spirit of these classic comfort foods Every culture has its own take and this recipe is endlessly adaptable to your personal style

Recipe FAQs

→ How do I prevent soggy pastry bottoms?

Let the spinach mixture cool and squeeze out excess moisture before filling. Ensure your oven is fully preheated and bake on a lined tray for evenly crisp bottoms.

→ Can I use frozen spinach instead of fresh?

Yes, thaw frozen spinach and squeeze out all water before using. This helps prevent excess moisture in the filling.

→ What other cheeses work well?

Ricotta makes a milder filling, while cheddar or gouda add sharper flavor. Blend cheeses for your taste preference.

→ How do I store and reheat leftovers?

Keep baked pastries in the fridge up to 3 days or freeze for 1 month. Reheat in the oven or air fryer for best crispness.

→ What sauces pair nicely with these pastries?

Serve with marinara, ranch, or tzatziki for dipping. They’re also great alongside soup or a fresh salad.

→ Can I make these dairy-free?

Use dairy-free cheese alternatives and vegan puff pastry to create a plant-based, lactose-free version.