Spinach Stuffed Pastry Recipe

Let’s embark on a flaky, cheesy adventure with these homemade spinach and cheese puff pastries, an easy and delicious way to upgrade your snack game! 🌿🧀✨

I love making dishes that are both wholesome and tasty, and these Spinach Stuffed Pastries fit the bill perfectly. With flaky puff pastry filled with a savory blend of chopped spinach, creamy ricotta, and tangy feta, they deliver a combo of flavors and nutrients that make me feel good about serving them to my friends and family.

Adding some garlic and olive oil bumps up the richness, while an egg wash instills a golden sheen I can’t resist in the final product.

Ingredients

• Spinach: Packed with vitamins A, C, and K; rich in fiber.
• Ricotta Cheese: Offers a creamy texture; good source of protein and calcium.
• Feta Cheese: Adds tangy flavor; contains calcium and probiotics.
• Garlic: Enhances flavor; may boost immunity and has antioxidant properties.
• Olive Oil: Heart-healthy fats; adds richness and depth to the dish.

Ingredient Quantities

• 1 sheet puff pastry, thawed
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup feta cheese, crumbled
• 1 egg
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 egg (for egg wash)

How to Make this

1. Set your oven to 400°F (200°C) to preheat. Prepare a baking sheet by lining it with parchment paper.

2. Warm the olive oil in a frying pan over medium heat. Incorporate the minced garlic, and stir and cook it for 1 minute, or until the garlic is fragrant and slightly golden.

3. In a pan, add the chopped spinach and allow it to wilt as it cooks. This will take approximately 2-3 minutes.

4. Take the spinach mixture off the heat and allow it to cool for a minute or two. In a bowl, combine the following ingredients: spinach, ricotta cheese, feta cheese, and one egg. Season the mixture with salt and pepper to taste. Beat the mixture until it’s well blended.

5. Unfold the defrosted puff pastry on a clean, lightly floured countertop. Use a rolling pin to gently roll out the seams and smooth the dough. Make sure the dough is approximately the same thickness all over and is large enough to fit the bottom of your pan.

6. Slice the puff pastry into uniform squares or rectangles, according to the size of servings you wish to present.

7. Put a spoonful of the mixture of spinach and cheese at the center of each piece of pastry.

8. Fold the pastry over the filling to form triangles or rectangles, and press the edges tightly with a fork to seal them.

9. To prepare the egg wash, beat the second egg in a small bowl, then brush the beaten egg over the tops of the pastries.

10. Shift the pastries to the baking sheet that has been set up, and allow them to enter the oven for 20-25 minutes. The goal is to achieve a golden brown color, kind of like the color that happens when a person toasts a marshmallow. After the puff pastries have become puffy and appear oven-tastic in the color department, remove them from the oven and let them return to room temperature. Serve soon after; do not allow the pastries to overstay their welcome at room temperature.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Frying pan
5. Stove (for cooking)
6. Mixing bowl
7. Rolling pin
8. Knife (for chopping and slicing)
9. Spoon (for mixing and placing fillings)
10. Fork (for sealing edges)
11. Small bowl (for egg wash)
12. Brush (for applying egg wash)
13. Cutting board
14. Measuring cups
15. Measuring spoons

FAQ

• Q: Can I use frozen spinach instead of fresh?A: Yes, you can use frozen spinach; however, it must be thawed and drained thoroughly to eliminate any extra moisture. Then, and only then, can it be combined with the cheeses.
• Q: Can I make this recipe ahead of time?A: Certainly! The filling can be made and the pastry assembled in advance. Cover it, refrigerate it, and bake it when you’re prepared to serve.
• Q: Is there a substitute for ricotta cheese?A: Yes, cottage cheese or mascarpone can be used as a substitute for ricotta cheese if desired.
• Q: How do I keep the pastry from getting soggy?A: Make sure to remove any extra liquid from the spinach and cheeses. Cooking the pastry in a very hot oven will help to ensure that it stays nice and crisp.
• Q: Can I add other ingredients to the filling?A: Certainly! Chopped sun-dried tomatoes, olives, or herbs such as dill or parsley could give the filling a lot of extra flavor.
• Q: How do I store leftovers?Store any unconsumed portions in a container with an airtight seal in the refrigerator. That way, they should be good for you to reheat and eat within the next couple of days. For something like enchiladas, we recommend reheating in the oven instead of in the microwave.

Spinach Stuffed Pastry Recipe Substitutions and Variations

Puff pastry: Replace with phyllo dough for a lighter and flakier texture, or use crescent roll dough for a different flavor.
Ricotta cheese can be replaced with cottage cheese or cream cheese for a creamier textured outcome.
Substitutes for Feta cheese: Use goat cheese or halloumi to approximate the same kind of flavor, with a similar level of saltiness.
Spinach: Substitute frozen (thawed and drained) spinach or kale for an equally delicious green filling.
Egg (for egg wash): Substitute milk or cream to achieve a lighter glaze on the pastry.

Pro Tips

1. Drain Excess Moisture Before mixing the cooked spinach with the cheeses, ensure you squeeze out any excess moisture. Wet spinach can make the filling too watery and cause the pastry to become soggy.

2. Even Rolling When rolling out the puff pastry, be consistent with thickness. Uneven dough can lead to parts cooking faster than others. Aim for a uniform thickness to ensure even baking.

3. Chill Before Baking Once the pastries are assembled and sealed, consider chilling them in the refrigerator for about 15-20 minutes before baking. This helps solidify the fats in the pastry, enhancing puffiness when baked.

4. Customize the Filling Add a pinch of nutmeg or a handful of toasted pine nuts to the cheese and spinach filling for an extra layer of flavor. These subtle additions can elevate the savory profile beautifully.

5. Avoid Overfilling Be cautious not to overfill the pastries. Too much filling can burst through the seams during baking. Stick to a generous but manageable spoonful to ensure the pastries remain intact.