Why You’ll Love This Recipe

This cheese and spinach stuffed pastry recipe is not only easy to make but also highly customizable. You can experiment with different cheeses, add herbs, or even spice it up with some chili flakes. The combination of creamy ricotta, mozzarella, or feta with spinach creates a deliciously comforting filling, and the golden, crispy pastry exterior makes every bite irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

300 grams fresh spinach (or 200 grams frozen)
200 grams ricotta cheese
100 grams mozzarella or feta cheese (optional)
500 grams puff pastry
1 medium onion, chopped
2 cloves garlic, minced
1 egg (for egg wash)
Salt and pepper to taste
Olive oil for sautéing

Directions

Prepare the Filling: Sauté onions and garlic in olive oil until translucent, then add spinach (fresh or thawed frozen) and cook until wilted. Allow the mixture to cool before adding ricotta cheese, mozzarella or feta, and seasonings.
Assemble the Pastries: Roll out puff pastry, cut into circles, and spoon the filling in the center. Fold over into half-moon shapes and press the edges with a fork to seal.
Bake: Brush the pastries with egg wash and bake at 400°F (200°C) for 25 minutes or until golden brown.

Servings and Timing

Servings: 8-10
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

Herb-Infused Pastry: Add fresh herbs like basil or oregano to the filling for extra flavor.
Spicy Version: Incorporate red pepper flakes or chili powder into the filling for a kick.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness.

FAQs

Can I use frozen spinach?

Yes, if using frozen spinach, ensure it is thawed and excess moisture is squeezed out before adding it to the filling.

Can I freeze the pastries?

Yes, these pastries freeze well. Wrap them in plastic and store in the freezer for up to 2 months. Bake directly from frozen, adding a few extra minutes.

Can I use other types of cheese?

Definitely! Try using a mixture of cheddar, goat cheese, or cream cheese for different flavors.

How do I prevent the pastry from getting soggy?

Make sure the filling is not too wet, and avoid overstuffing the pastries to maintain their crispiness.

Conclusion

Cheese and spinach stuffed pastries are a versatile and delicious snack, appetizer, or meal. They’re perfect for entertaining or as a simple weeknight treat, offering both comfort and flavor. Whether served warm or at room temperature, these pastries are a delightful addition to any meal!