Spinach stuffed pastry is a delicious and savory treat that combines the earthy flavor of spinach with a flaky, buttery crust. You can make these as little hand-held pastries, or bake them in a larger form, like a pie or turnover. They’re perfect for appetizers, snacks, or even as a light meal!
Here’s a simple recipe for Spinach Stuffed Pastry using puff pastry, which makes the whole process much quicker and easier. If you prefer, you can use phyllo dough or any other pastry dough that you like.
Spinach Stuffed Pastry Recipe
Ingredients:
- 1 sheet puff pastry (store-bought or homemade, thawed if frozen)
- 2 cups fresh spinach, chopped (you can also use frozen spinach, but be sure to drain and squeeze out any excess water)
- 1/2 cup ricotta cheese (or cottage cheese for a lighter version)
- 1/2 cup shredded mozzarella cheese (or feta for a more tangy flavor)
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten (for egg wash)
- 1 tablespoon olive oil (for sautéing)
- 1/2 teaspoon dried oregano (optional)
- 1/4 teaspoon nutmeg (optional, but adds a nice depth of flavor)
- Salt and pepper to taste
Instructions:
- Preheat your oven:
- Preheat your oven to 375°F (190°C).
- Prepare the filling:
- In a large pan, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the chopped spinach (if using fresh spinach, cook it down until wilted) and cook for 3-4 minutes. If you’re using frozen spinach, make sure it’s fully thawed and squeezed dry before adding it to the pan.
- Stir in the ricotta cheese, mozzarella, Parmesan, oregano, nutmeg, salt, and pepper. Cook for another 2-3 minutes, then remove from heat and set aside to cool.
- Prepare the pastry:
- Roll out the puff pastry sheet on a lightly floured surface. If you’re using a pre-made sheet, you can just unfold it.
- Cut the pastry into squares or rectangles (about 3×3 inches or 4×4 inches depending on how big you want the individual pastries).
- Stuff the pastries:
- Spoon a small amount of the spinach mixture onto the center of each pastry square (about 1-2 tablespoons, depending on size).
- Fold the pastry over the filling to form a triangle or rectangle (like a turnover), pinching the edges together to seal them. You can also crimp the edges with a fork for extra decoration and a better seal.
- Brush with egg wash:
- Brush the top of each pastry with the beaten egg to give them a golden, glossy finish when baked.
- Bake the pastries:
- Place the stuffed pastries on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed up.
- Serve:
- Let the spinach stuffed pastries cool for a few minutes before serving. They’re best enjoyed warm and can be served with a side of dipping sauce, like marinara or tzatziki, if you like.
Optional Variations:
- Add herbs: Fresh herbs like basil, thyme, or parsley can be added to the spinach filling for more flavor.
- Add nuts: Chopped pine nuts or walnuts add a nice crunch and a nutty flavor to the filling.
- Add a protein: You can mix in cooked chicken, ground beef, or sausage for a heartier version.
- Make them vegan: Use a dairy-free cheese (like cashew cheese or vegan mozzarella) and skip the egg wash, using a vegan-friendly alternative instead.
Tips:
- Make ahead: These can be made in advance! You can assemble them and freeze them before baking. Just pop them straight from the freezer into the oven (you might need to add a couple extra minutes to the baking time).
- Use phyllo dough: If you want a crispier, lighter pastry, you can use phyllo dough instead of puff pastry. Just brush each layer with melted butter and layer them up before filling and folding.
Spinach stuffed pastries are versatile, so you can tweak the filling to your liking. They’re perfect for a quick meal or as a fun finger food for a gathering. Would you try them with any extra fillings, or stick with the spinach and cheese combo?
