An addictive spinach-stuffed pastry is a delightful appetizer or snack that combines the earthy flavors of spinach with rich cheese, all encased in a flaky, buttery pastry.
This recipe is perfect for gatherings, as a side dish, or even as a savory treat for yourself. Here’s how to make it.
Ingredients:
FOR THE SPINACH FILLING:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) fresh spinach, washed and roughly chopped (you can also use frozen spinach, thawed and squeezed dry)
- Salt and pepper, to taste
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup (120g) ricotta cheese
- 1/2 cup (100g) feta cheese, crumbled
- 1/4 cup (60g) cream cheese, softened
- 1 large egg, beaten (reserve a little for egg wash)
FOR THE PASTRY:
- 1 package (about 1 pound or 450g) puff pastry, thawed if frozen
- Sesame seeds or poppy seeds for garnish (optional)
Instructions:
1. PREHEAT THE OVEN:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. PREPARE THE SPINACH FILLING:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the spinach to the skillet. Cook until the spinach is wilted and the liquid has evaporated, about 5-7 minutes. Season with salt, pepper, and nutmeg. Let the mixture cool slightly.
- In a large bowl, mix the cooled spinach mixture with ricotta, feta, cream cheese, and the beaten egg (reserve a bit of the egg for the egg wash).
- Stir until well combined.
3. PREPARE THE PASTRY:
- On a lightly floured surface, roll out the puff pastry into a large rectangle, about 1/4 inch thick. If using pre-rolled sheets, you may just need to slightly roll them to even them out.
4. ASSEMBLE THE PASTRY:
- Spread the spinach filling evenly over the puff pastry, leaving a small border around the edges.
- Roll the pastry up like a jelly roll, starting from the long edge, and pinch the edges to seal. You can also fold the pastry over the filling and seal the edges to make a large pastry pocket.
- Carefully transfer the pastry roll to the prepared baking sheet. If you made a roll, you can curve it slightly to form a crescent shape.
5. ADD EGG WASH AND GARNISH:
- Brush the top of the pastry with the reserved beaten egg.
- This will give the pastry a beautiful golden color as it bakes. If desired, sprinkle sesame seeds or poppy seeds on top for added texture and flavor.
6. BAKE:
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up.
7. SERVE:
- Let the pastry cool for a few minutes before slicing into portions. Serve warm.
Tips:
- Spinach Alternatives: You can also use other greens like kale or Swiss chard in place of spinach for a different flavor profile.
- Cheese Variations: Experiment with different cheeses based on your preference.
- Mozzarella or Parmesan can also be added for extra flavor.
- Serving Suggestion: This spinach-stuffed pastry pairs wonderfully with a side salad for a light lunch or dinner.
Enjoy your deliciously addictive spinach-stuffed pastry, a crowd-pleaser that’s sure to make its way into your regular recipe rotation!
