Cheese and Spinach Stuffed Pastry (Printable Version)
Golden flaky pastry packed with creamy cheese and spinach. Easy to bake, serve, and freeze for later.
# What You'll Need:
→ Dough
01 -
1 sheet puff pastry, thawed if frozen
→ Filling
02 -
1 cup fresh spinach, chopped (or 120 grams frozen spinach, thawed and squeezed dry)
03 -
75 grams shredded mozzarella cheese
04 -
40 grams crumbled feta cheese (or ricotta for a milder flavor)
05 -
1 clove garlic, minced
06 -
1 tablespoon olive oil
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
Pinch ground nutmeg or red pepper flakes (optional)
→ Finishing
10 -
1 egg, beaten for egg wash
# Steps To Follow:
01 -
Preheat oven to 200°C. Line a baking tray with parchment paper.
02 -
Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook for 2–3 minutes until wilted. Season with salt, black pepper, and nutmeg or chili flakes if desired. Allow mixture to cool slightly.
03 -
Combine sautéed spinach, mozzarella, feta, and a pinch of black pepper in a bowl. Mix thoroughly until well blended.
04 -
Cut puff pastry into 4–6 equal squares or rectangles. Place a generous spoonful of filling on one half of each square, leaving the edges clear.
05 -
Fold pastry over the filling to create a pocket. Press edges firmly with a fork to seal. Brush tops with beaten egg for a golden finish.
06 -
Arrange pastries on the prepared tray and bake for 15–18 minutes, or until golden and puffed. Serve warm.
# Notes and Tips:
01 -
For enhanced flavor, add sautéed mushrooms or caramelized onions to the filling.
02 -
Store baked pastries in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat in the oven or air fryer to restore crispiness.
03 -
Serve pastries accompanied by a side salad, hearty soup, or dipping sauces such as marinara, tzatziki, or ranch.
04 -
Make it spicy by incorporating red chili flakes or diced jalapeños.