Easy Addictive Spinach Stuffed Pastry

Description

Flaky, golden pastry pockets filled with a savory mixture of sautéed spinach, creamy cheese, garlic, and herbs. These spinach stuffed pastries are irresistible and easy to make — perfect as appetizers, snacks, or even a light meal. Enjoy them hot or cold!

📋 Ingredients for Easy Addictive Spinach Stuffed Pastry

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 1 small onion, finely chopped

• 6 oz (170g) fresh spinach (or use frozen, thawed and drained)

• 1/2 cup ricotta cheese

• 1/2 cup feta cheese, crumbled

• 1 egg (for filling)

• 1/4 teaspoon ground nutmeg (optional)

• Salt and pepper, to taste

• 1 sheet puff pastry (thawed)

• 1 egg (beaten, for egg wash)

• Sesame seeds (optional, for topping)

🧑‍🍳 Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Sauté aromatics: In a skillet, heat olive oil over medium heat. Sauté garlic and onion until soft and fragrant.

3. Add spinach: Stir in spinach and cook until wilted (or heated through if using frozen). Remove from heat and let cool slightly.

4. Mix filling: In a bowl, combine spinach mixture with ricotta, feta, 1 egg, nutmeg, salt, and pepper. Mix until well blended.

5. Prepare pastry: Roll out puff pastry and cut into 4–6 squares or rectangles.

6. Fill & fold: Spoon filling into the center of each piece. Fold over to form triangles or rectangles. Press edges with a fork to seal.

7. Brush & top: Brush tops with beaten egg. Sprinkle sesame seeds if using.

8. Bake for 18–22 minutes or until golden brown and puffed.

9. Cool slightly before serving. Enjoy warm or at room temperature!

📝 Notes

• You can substitute feta with goat cheese or mozzarella.

• For a richer taste, add a tablespoon of cream cheese to the filling.

• If using frozen spinach, make sure it’s fully drained to avoid soggy pastry.

• Great for make-ahead: assemble, freeze, and bake when needed.

💡 Tips

• Don’t overfill the pastry — it may burst during baking.

• To make it vegan, use dairy-free cheese and plant-based puff pastry.

• Add chopped sun-dried tomatoes or mushrooms for extra flavor.

• Reheat leftovers in the oven for a crisp texture.

🍽️ Servings

Makes 4–6 pastries (depending on size)

🔢 Nutritional Info (Per pastry, approx.)

• Calories: 230–270 kcal

• Protein: 7g

• Fat: 17g

• Carbohydrates: 15g

• Fiber: 2g

• Sodium: 350mg
  (May vary based on brand and portion size)

✅ Benefits

• Iron-rich from spinach

• High in calcium from feta and ricotta

• Portable & versatile – works as snack, appetizer, or lunch

• Vegetarian-friendly

❓ Q&A

Q: Can I freeze these pastries?
A: Yes! Freeze unbaked pastries on a tray, then store in a freezer bag. Bake directly from frozen, adding a few extra minutes.

Q: Can I use phyllo dough instead of puff pastry?
A: Yes, but brush each layer of phyllo with butter or oil. The result will be flakier and crispier.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture.

Q: Can I make this gluten-free?
A: Use a gluten-free puff pastry (available in some specialty stores) or make your own with gluten-free flour.