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Addictive Spinach Stuffed Pastry Recipe

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4.9 from 44 reviews

Delight in these addictive spinach stuffed pastries featuring flaky puff pastry filled with a creamy ricotta and spinach mixture, perfect for an appetizer or snack that's both flavorful and easy to prepare.

Ingredients

Pastry

  • 2 sheets Puff Pastry Sheets, thawed (store-bought or homemade)

Spinach Filling

  • 2 cups Fresh Spinach, chopped (can substitute with baby kale or Swiss chard)
  • 1 cup Ricotta Cheese (cottage cheese works as a substitute)
  • 1/2 cup Parmesan Cheese, grated (Pecorino Romano can be used)
  • 1 tsp Garlic Powder (fresh minced garlic can be used)
  • Salt & Pepper to taste
  • 1 tbsp Olive Oil (optional for sautéing spinach)

Others

  • 1 Egg, beaten (for egg wash to achieve golden color)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Prepare the spinach filling: Heat olive oil in a skillet over medium heat, then sauté the chopped spinach until wilted and tender. Allow it to cool slightly before mixing it with ricotta cheese, grated Parmesan, garlic powder, salt, and pepper until well combined and smooth.
  3. Prepare the puff pastry: Unfold the thawed puff pastry sheets on a clean surface and cut each sheet into 4 to 6 equal squares depending on your preferred size.
  4. Fill the pastry: Spoon 1 to 2 tablespoons of the spinach and ricotta mixture onto the center of each puff pastry square. Fold each square into a triangle or rectangle shape and seal the edges by pressing them with a fork to prevent filling from leaking during baking.
  5. Apply egg wash: Brush the tops of each stuffed pastry with the beaten egg to help them develop a golden and shiny crust once baked.
  6. Bake: Arrange the pastries on the prepared baking sheet and bake in the preheated oven for 25 minutes, or until they are puffed up and golden brown.
  7. Serve warm: Allow the pastries to cool for about 5 minutes after baking. Serve warm, optionally accompanied by tzatziki or marinara sauce for dipping if desired.

Notes

  • For a dairy-free version, substitute ricotta and Parmesan with vegan cheese alternatives.
  • Fresh minced garlic can replace garlic powder for a more robust flavor.
  • Ensure the spinach is well drained after sautéing to avoid soggy pastries.
  • You can use baby kale or Swiss chard instead of spinach for a different taste and texture.
  • Brush the pastry edges with a little water before sealing to help them stick better.
  • Store leftovers in an airtight container and reheat in the oven for the best texture.

Find it online: https://lovelycooks.com/addictive-spinach-stuffed-pastry-recipe/