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Cheese and Spinach Stuffed Pastry

Cheese and Spinach Stuffed Pastry – A Cozy Comfort Bite

Cheese and Spinach Stuffed Pastry is a delightful dish with flaky pastry and a savory cheese-spinach filling, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 pastries
Course: Appetizers
Cuisine: International
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 package Puff pastry Store-bought saves time.
  • 1 tablespoon Olive oil Use butter for a richer taste.
For the Filling
  • 2 cups Fresh spinach Can substitute with thawed frozen spinach.
  • 1 cup Ricotta cheese Swap with cottage cheese for a lower-fat option.
  • 1/2 cup Feta cheese Use goat cheese for a different twist.
  • 2 cloves Garlic Minced, fresh is best for flavor.
  • 1/4 teaspoon Nutmeg A pinch elevates the savory notes.
  • to taste Salt Essential for balancing flavors.
  • to taste Pepper Adjust to your taste preferences.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. In a mixing bowl, combine spinach, ricotta, feta, garlic, nutmeg, salt, and pepper.
  3. Roll out puff pastry sheets to about 1/8 inch thick and cut into squares or rectangles.
  4. Spoon filling onto each pastry square, leaving 1 inch space around edges.
  5. Fold and seal the pastries using a fork around the edges.
  6. Brush the tops with olive oil for a golden color, optionally sprinkle with seeds.
  7. Bake for 15 to 20 minutes until puffed and golden brown.
  8. Cool for a few minutes on a wire rack and serve warm.

Nutrition

Serving: 1pastryCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 3000IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

Quality puff pastry yields the best results. Ensure spinach is well drained if using frozen to avoid soggy pastries.

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