Cheese and Spinach Stuffed Pastry Recipe

Introduction

This Cheese and Spinach Stuffed Pastry is a delightful savory treat that’s perfect for snacks, appetizers, or light meals. Crispy puff pastry envelopes a creamy, flavorful filling of spinach and cheeses, making it a crowd-pleaser that’s easy to prepare.

Ingredients

• 2 sheets puff pastry, thawed
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder or 2 fresh garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Heat olive oil in a skillet over medium heat. Add the chopped spinach and cook for 2 to 3 minutes until wilted. Remove from heat and let cool slightly.
3. Step 3: In a bowl, combine the cooked spinach, ricotta cheese, grated Parmesan, garlic powder or minced garlic, salt, and pepper. Mix until well blended.
4. Step 4: Roll out the puff pastry sheets slightly if needed, then cut each sheet into equal squares or rectangles, usually four per sheet.
5. Step 5: Place a spoonful of the spinach and cheese mixture in the center of each pastry piece. Fold over to form a triangle or rectangle and press the edges with a fork to seal them tightly.
6. Step 6: Brush the tops of the pastries with the beaten egg to give them a golden finish when baked.
7. Step 7: Bake on the prepared baking sheet for 18 to 22 minutes, or until the pastries are puffed and golden brown.
8. Step 8: Allow the pastries to cool for a few minutes before serving. Enjoy them warm or at room temperature.

Tips & Variations

• For extra flavor, add chopped fresh herbs like dill or basil to the filling mixture.
• Swap ricotta cheese with cream cheese for a richer texture.
• Use frozen spinach if fresh isn’t available—just be sure to thaw and squeeze out excess moisture before mixing.
• Try adding a pinch of nutmeg to the filling for a warm, subtle spice note.

Storage

Store leftover pastries in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 8-10 minutes to restore crispiness. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these pastries ahead of time?

Yes, you can assemble the pastries and refrigerate them for a few hours before baking. For best results, bake them fresh when ready to serve.

Can I freeze the stuffed pastries?

Absolutely. Freeze unbaked stuffed pastries in a single layer on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Cheese and Spinach Stuffed Pastry Recipe

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★★★★★

4.9 from 136 reviews

• Author: Lana
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

These Cheese and Spinach Stuffed Pastries are a delightful blend of fresh spinach, creamy ricotta, and savory Parmesan cheese wrapped in flaky puff pastry. Perfect as a snack, appetizer, or light meal, these golden-baked pastries offer a delicious combination of flavors and textures with a simple preparation.

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Ingredients

Scale 1x2x3x

Pastry

• 2 sheets puff pastry, thawed

Filling

• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder or 2 fresh garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

For Finishing

• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Prepare Filling: Heat olive oil in a skillet over medium heat. Add the chopped fresh spinach and sauté for 2–3 minutes until wilted. Remove from heat and let cool slightly. In a mixing bowl, combine the cooked spinach with ricotta cheese, grated Parmesan, garlic powder or minced garlic, and salt and pepper to taste. Mix well until the filling is smooth and evenly blended.
3. Assemble Pastries: Lightly roll out the thawed puff pastry sheets if needed, then cut each sheet into four equal squares or rectangles. Spoon a generous amount of the spinach and cheese filling into the center of each piece. Fold the pastry over the filling to create a triangle or rectangle shape. Press the edges firmly with a fork to seal and prevent leakage during baking.
4. Add Egg Wash & Bake: Brush the top of each pastry with the beaten egg to achieve a golden, glossy finish. Place the pastries on the prepared baking sheet and bake in the preheated oven for 18–22 minutes, or until the pastries are puffed and beautifully golden brown.
5. Serve: Allow the pastries to cool for a few minutes on a wire rack before serving. They taste great warm or at room temperature and make a perfect snack or appetizer.

Notes

• You can substitute fresh garlic with garlic powder if you prefer a milder garlic flavor.
• For a vegan option, replace ricotta and Parmesan with plant-based cheeses and use a non-dairy milk wash instead of egg.
• Ensure puff pastry is thoroughly thawed but still cold for easier handling and better puffing during baking.
• Spinach can be substituted with kale or Swiss chard for variation.
• Leftover pastries can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Keywords: Cheese stuffed pastry, Spinach pastry, Ricotta pastry, Puff pastry appetizer, Vegetarian snack