Spinach stuffed pastries are a delightful combination of flaky pastry and a savory spinach filling. Whether served as a snack, appetizer, or light meal, they are sure to impress. This versatile recipe can be customized to suit your preferences and is perfect for gatherings, parties, or a quick treat for the family.
Ingredients
For the Filling:
2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup ricotta cheese (optional for creaminess)
1/4 cup feta cheese, crumbled
1/4 tsp nutmeg (optional)
Salt and pepper to taste
1 tbsp olive oil
For the Pastry:
1 package puff pastry (store-bought or homemade, thawed if frozen)
1 egg (optional, for egg wash)
1 tbsp water (to mix with the egg for egg wash)
Instructions
Prepare the Filling:
- Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until soft and fragrant (3-4 minutes).
- Add spinach to the skillet. Cook until wilted (if fresh) or heated through (if frozen). Ensure all moisture is evaporated.
- Stir in ricotta, feta, and nutmeg (if using).
- Season with salt and pepper to taste, then set aside to cool.
Prepare the Pastry:
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the puff pastry. Cut into squares or rectangles (about 3×3 or 4×4 inches).
- Place a spoonful of the cooled spinach mixture in the center of each square.
Assemble the Pastries:
- Fold the pastry over the filling into triangles or rectangles. Press the edges firmly to seal. Use a fork to crimp or pinch with your fingers for a decorative finish.
- Beat the egg with water to create an egg wash. Brush the tops of the pastries for a golden finish (optional).
Bake:
- Arrange the pastries on a parchment-lined baking sheet.
- Bake for 20-25 minutes, or until golden and puffed.
- Remove from the oven and allow to cool slightly before serving.
Tips and Variations
Tips:
Chilled Pastry: Keep the puff pastry cold before baking for maximum puffiness. Warm pastry will not rise as well.
Spinach Moisture: If using fresh spinach, dry thoroughly after cooking to avoid a watery filling. Use a clean towel to squeeze out excess moisture.
Make Ahead: Assemble pastries and refrigerate them for up to 24 hours before baking.
Variations:
- Meaty Addition: Add cooked chicken, ground beef, or sausage to the filling for a heartier pastry.
- Vegan Option: Use vegan puff pastry and replace cheese with vegan cream cheese and nutritional yeast or vegan feta.
- Cheese Alternatives: Swap feta for goat cheese, mozzarella, or Parmesan for different flavor profiles.
- Greens Swap: Replace spinach with kale, Swiss chard, or herbs like parsley and basil for a fresh twist.
- Spicy Kick: Add chili flakes, cumin, or garlic powder for extra flavor.
How to Store
Refrigeration: Store baked pastries in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
Freezing: Freeze uncooked pastries on a tray until firm, then transfer them to a freezer-safe bag. Bake directly from frozen, adding a few minutes to the cooking time.
FAQs
- Can I use phyllo dough instead of puff pastry?
Yes! Phyllo dough works well but requires layering with butter or oil for the flaky effect. - Can I make these pastries gluten-free?
Use gluten-free puff pastry to adapt this recipe for gluten-free diets. - How do I prevent the filling from leaking?
Ensure the edges of the pastry are tightly sealed. A light brush of water along the edges before sealing can help. - Can I reheat these pastries?
Yes, reheat them in the oven or air fryer at 350°F (175°C) for 5-8 minutes to regain their crispness. - What dips pair well with spinach pastries?
Serve with tzatziki, marinara, or hummus for a delicious accompaniment.
Serve and Enjoy!
These spinach stuffed pastries offer a crispy, flaky exterior and a creamy, flavorful filling. Serve them warm as an appetizer, alongside a fresh salad, or as a snack. Perfectly versatile, they’re a great addition to any occasion or meal!