Description
A savory pastry perfect as an appetizer or light meal featuring flaky puff pastry filled with a savory mixture of spinach, cheese (ricotta and Parmesan or feta), garlic, and herbs. Simple to prepare and delicious when served warm.
Ingredients
Units
Scale
- 2 sheets puff pastry, thawed
- 2 cups fresh spinach (or frozen spinach, thawed and well-drained)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese (or crumbled feta, if preferred)
- 1 egg, beaten (plus extra for egg wash)
- 1 tsp garlic powder (or 1 clove garlic, minced)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish or line a baking sheet with parchment paper.
- In a skillet over medium heat, heat the olive oil and sauté spinach (or warm the frozen spinach) until wilted (about 2–3 minutes). If using fresh garlic, add and cook until fragrant (1–2 minutes).
- In a bowl, combine the cooked spinach with ricotta, Parmesan (or feta), garlic powder (or minced garlic), salt, and pepper. Mix well.
- On a lightly floured surface, roll out the puff pastry sheets. Cut each sheet into 4 squares (yielding 8 squares total).
- Place a spoonful of the spinach mixture in the center of each square. Fold the pastry over (diagonally or into rectangles) and press the edges firmly (using a fork works well) to seal.
- Arrange the filled pastries on the prepared baking dish and brush the tops with extra beaten egg for a golden finish.
- Bake for 15–20 minutes, or until the pastries are puffed and golden.
- Remove from oven and let cool slightly before serving.
Notes
- For extra flavor, you can add a pinch of dried oregano or basil into the filling.
- If desired, add a bit of crumbled feta cheese instead of Parmesan for a tangier taste.
- These pastries can also be made in a muffin tin for individual portions.
Nutrition
- Serving Size: 1 pastry
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg