Spinach Stuffed Pastry: A Flaky, Cheesy, Crowd-Pleasing Delight
There’s something undeniably comforting about biting into a warm, golden pastry—especially when it’s filled with a creamy, savory blend of spinach and cheese. These Spinach Stuffed Pastries are quick enough for busy days, elegant enough for entertaining, and comforting enough to impress.
Perfect for brunch, appetizers & light meals
⭐ Why You’ll Love These Spinach Stuffed Pastries
- Quick & beginner-friendly — minimal prep, major payoff
- Irresistibly flaky thanks to buttery puff pastry
- Creamy, cheesy filling that balances flavor and texture
- Versatile: breakfast, snack, appetizer, or light meal
- Crowd-pleasing: perfect for parties, potlucks, and family gatherings
🧀 Ingredients & Their Roles
Understanding why each ingredient is used helps you get consistent, delicious results.
- 2 sheets puff pastry, thawed — The flaky, buttery shell that puffs up and gives the pastry its irresistible crunch.
- 2 cups fresh spinach, chopped — Provides color, earthy flavor, and nutrients; wilting removes excess water.
- 1 cup ricotta cheese — Adds a creamy, mild base that binds the filling without overpowering it.
- 1/2 cup grated Parmesan cheese — Gives savory depth and umami, boosting overall flavor.
- 1 tsp garlic powder — Subtle savory lift that pairs well with cheese and spinach.
- Salt & pepper, to taste — Balances and brightens flavors.
- 1 tbsp olive oil — For sautéing the spinach and adding richness.
- 1 egg, beaten (for egg wash) — Brushed on pastry for a golden, bakery-style finish.
🍴 Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the spinach filling
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Add the chopped spinach and cook until wilted, about 2–3 minutes.
- Remove from heat and let it cool slightly.
- In a bowl, combine the cooled spinach, 1 cup ricotta, 1/2 cup grated Parmesan, 1 tsp garlic powder, salt and pepper. Mix until well blended.
- Prepare the pastry
- Lightly flour your work surface and roll out the thawed puff pastry sheets gently.
- Cut each sheet into 4 equal squares (8 squares total).
- Spoon about 1–2 tablespoons of the spinach mixture into the center of each square.
- Fold & seal — Fold each square into a triangle or rectangle. Press edges with a fork to seal and create a decorative rim. Trim any excess dough if needed.
- Egg wash — Brush each pastry top generously with the beaten egg for a glossy, golden finish.
- Bake — Transfer to the prepared sheet and bake for 15–20 minutes or until pastries are puffed, crisp, and golden brown.
- Serve — Let the pastries cool slightly (a few minutes) before serving. Enjoy warm or at room temperature.
🔥 Pro Tips for Perfect Spinach Pastries
- Squeeze out extra moisture: If your cooked spinach is very wet, press it in a clean kitchen towel or paper towels so the pastry won’t get soggy.
- Keep the puff pastry cold: Cold dough puffs better. If it softens during assembly, chill the filled pastries for 10 minutes before baking.
- Experiment with add-ins: Crumbled feta, sun-dried tomatoes, cooked mushrooms, or a pinch of red pepper flakes all work great.
- Don’t overfill: Use a modest spoonful of filling — overfilling can cause leaks and uneven baking.
🍽 Serving Suggestions
- A bright side salad with lemon vinaigrette or balsamic drizzle.
- A warm tomato soup for a cozy combo.
- Part of a brunch spread with eggs, fresh fruit, and coffee.
- An elegant appetizer board alongside charcuterie and olives.
These pastries also freeze well — bake, cool, and freeze in an airtight container, then reheat in the oven to crisp before serving.
