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Addictive Spinach Stuffed Pastry Recipe

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4.7 from 113 reviews

This Addictive Spinach Stuffed Pastry features flaky puff pastry filled with a creamy mixture of sautéed spinach, ricotta, and Parmesan cheese. Perfect as a savory snack or appetizer, these golden pockets are easy to prepare and bake to perfection with a beautiful golden crust.

Ingredients

Pastry

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

Spinach Filling

  • 2 cups Fresh Spinach, chopped (can substitute 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)

Additional

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

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Prepare the Spinach Filling: Heat olive oil in a skillet over medium heat and sauté the chopped spinach until wilted, about 3-4 minutes. Remove from heat and cool slightly. In a bowl, combine the sautéed spinach with ricotta cheese, grated Parmesan, garlic powder, salt, and pepper. Mix thoroughly until the filling is smooth and well incorporated.
  3. Prepare the Puff Pastry: Unfold your thawed puff pastry sheets on a clean surface. Cut each sheet into 4 to 6 squares depending on desired size for your pastries.
  4. Fill the Pastries: Spoon 1 to 2 tablespoons of the spinach-ricotta mixture onto the center of each square. Fold each square into triangles or rectangles, then press down the edges firmly with a fork to seal and prevent filling from spilling out during baking.
  5. Apply Egg Wash: Brush the tops of each filled pastry with the beaten egg. This will give your pastries a beautiful golden color once baked.
  6. Bake: Place the pastries on the prepared baking sheet with space between each. Bake in the preheated oven for 20 to 25 minutes or until the pastries are puffed up and golden brown.
  7. Serve Warm: Allow the pastries to cool for about 5 minutes before serving. These can be enjoyed on their own or paired with tzatziki or marinara sauce for dipping.

Notes

  • You can substitute fresh spinach with baby kale or Swiss chard for a different flavor profile.
  • Use cottage cheese instead of ricotta as a lighter option; the texture will be slightly different but still delicious.
  • If you prefer fresh garlic over garlic powder, use 1-2 cloves minced and sauté with the spinach.
  • For a crispier crust, make sure your puff pastry is cold before folding and baking.
  • Leftover pastries can be reheated in the oven or air fryer for a few minutes to retain crispness.

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