Ingredients:
For the Filling:
- 1 pound (450g) fresh spinach (or 10 oz frozen spinach, thawed and drained)
- 1 tablespoon olive oil (for sautéing)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup ricotta cheese (or cottage cheese)
- 1 cup feta cheese, crumbled (or goat cheese for a milder flavor)
- 1/4 cup parmesan cheese, grated
- 1 egg (for binding the filling)
- Salt and black pepper, to taste
- 1/4 teaspoon nutmeg (optional, for added flavor)
For the Pastry:
- 1 package of puff pastry sheets (usually 2 sheets per package, thawed)
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions:
Step 1: Prepare the Spinach Filling
- Cook the spinach: If using fresh spinach, wash it thoroughly and remove any tough stems. Heat the olive oil in a large pan over medium heat. Add the spinach (in batches if necessary) and sauté until it wilts completely. This will only take about 3-4 minutes. If using frozen spinach, make sure it’s fully thawed and squeezed to remove any excess water before using it.
- Sauté onions and garlic: In the same pan, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for another 1 minute until fragrant.
- Combine the filling: In a large bowl, combine the cooked spinach, sautéed onion and garlic, and the cheeses (ricotta, feta, and parmesan). Stir in the egg, nutmeg (if using), and season with salt and black pepper. Mix until everything is well combined. Set the filling aside.
Step 2: Assemble the Pastry
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Roll out the puff pastry: Unroll the puff pastry sheets on a lightly floured surface. If using a sheet of puff pastry, you can either cut it into squares for individual pastries or keep it whole for a larger stuffed pastry. For a large pie, cut the pastry into two large rectangles—one for the bottom and one for the top.
- Fill the pastry: Place a generous amount of the spinach filling in the center of each pastry sheet (or in the center of the large rectangle if making a single pie). Be careful not to overfill, leaving some space around the edges so you can seal the pastry.
- Seal the pastry: Fold the edges of the pastry over the filling, creating a pouch or fold the larger pastry over the top to create a pocket. Press the edges together to seal, and use a fork to crimp the edges if desired.
- Brush with egg wash: Brush the top of the pastry with the beaten egg to give it a golden, glossy finish. If you like, sprinkle sesame seeds over the top for a bit of crunch and flavor.
Step 3: Bake the Pastry
- Bake: Place the prepared pastries on a lined baking sheet. Bake in the preheated oven for 20-25 minutes (individual pastries) or 30-35 minutes (a large pie), or until the pastry is golden brown and puffed up.
- Cool slightly: Once baked, remove from the oven and let the pastries cool for a few minutes before cutting into them. This helps the filling set and makes them easier to handle.
Step 4: Serve
- Slice the Spinach Stuffed Pastry into squares or wedges and serve warm as an appetizer, snack, or side dish.
- They are perfect alongside a light salad, soup, or even on their own.
Tips:
- Customize the filling: Feel free to add mushrooms, sun-dried tomatoes, or even a bit of cream cheese to make the filling richer.
- Make ahead: You can prepare the filling and assemble the pastries in advance, then store them in the fridge. Bake them fresh when you’re ready to serve.
- Freezing: These pastries freeze wonderfully! You can freeze the assembled, unbaked pastries and bake them directly from the freezer. Just add an extra 5-10 minutes to the baking time.
These Spinach Stuffed Pastries are flaky, cheesy, and packed with savory spinach flavor. Whether you make them as a large pie or individual hand-held pastries, they’re always a crowd-pleaser! Enjoy!