Spinach Stuffed Pastry

Ingredients

For the filling:

  • 2 cups fresh spinach (chopped) or 1 cup frozen spinach (thawed and drained)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tbsp olive oil or butter

  • ½ cup ricotta cheese (or cream cheese)

  • ¼ cup feta cheese (crumbled)

  • ¼ cup shredded mozzarella cheese

  • Salt and black pepper to taste

  • ½ tsp paprika (optional)

For the pastry:

  • 1 package puff pastry sheets (thawed if frozen)

  • 1 egg (beaten, for brushing)

  • 1 tbsp sesame seeds or nigella seeds (optional for topping)

👩‍🍳 Instructions

  1. Prepare the spinach filling:

    • Heat olive oil or butter in a skillet over medium heat.

    • Add chopped onion and sauté until soft.

    • Add garlic and spinach, cooking until spinach is wilted and most liquid has evaporated.

    • Remove from heat and let it cool slightly.

    • Stir in ricotta, feta, mozzarella, salt, pepper, and paprika. Mix well.

  2. Assemble the pastries:

    • Preheat your oven to 375°F (190°C).

    • Roll out puff pastry sheets on a floured surface.

    • Cut into squares or rectangles, depending on your preference.

    • Place a spoonful of spinach filling in the center of each piece.

    • Fold over into a triangle or rectangle and press the edges with a fork to seal.

  3. Brush and bake:

    • Place pastries on a parchment-lined baking tray.

    • Brush tops with beaten egg.

    • Sprinkle with sesame or nigella seeds if desired.

    • Bake for 18–22 minutes, or until golden brown and puffed.

  4. Serve:

    • Serve warm as an appetizer, snack, or breakfast treat.

    • Pairs perfectly with yogurt sauce or a fresh salad.

💡 Tips

  • You can add cooked mushrooms or diced sun-dried tomatoes to the filling for extra flavor.

  • Make them in advance and reheat in the oven — they stay crispy!

  • For a lighter version, use phyllo dough instead of puff pastry.