Flaky, golden, and filled with creamy cheese and vibrant spinach, these stuffed pastries are the ultimate savory snack or brunch treat. Perfect for entertaining or meal prep!

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📝 Description

These Cheese and Spinach Stuffed Pastries are everything you want in a savory bake — crispy, buttery pastry wrapped around a rich, cheesy spinach filling that melts in your mouth with every bite. They're great for brunch, appetizers, lunchboxes, or a cozy snack alongside a hot cup of tea.

Using puff pastry makes this recipe super quick and fuss-free, yet the result feels gourmet. Whether you’re hosting a brunch, prepping lunch for the week, or just craving something warm and cheesy, these pastries are a must-try.

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🧂 Ingredients (U.S. Standard Measurements)

• 1 tablespoon olive oil
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 5 oz fresh spinach (about 5 cups), chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg (optional but recommended)
• ½ cup ricotta cheese
• ½ cup crumbled feta cheese
• ½ cup shredded mozzarella cheese
• 1 large egg (for egg wash)
• 1 box (2 sheets) frozen puff pastry, thawed
• Optional: sesame seeds or everything bagel seasoning for topping

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🍳 Instructions

1. Preheat Oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Cook the Filling

In a skillet, heat olive oil over medium heat. Add chopped onion and cook until soft (3–4 minutes). Add garlic and cook another 30 seconds.

Add spinach, salt, pepper, and nutmeg. Cook until spinach wilts and liquid evaporates, about 3–5 minutes. Remove from heat and let cool slightly.

3. Mix the Cheese

In a bowl, combine ricotta, feta, and mozzarella. Stir in the cooked spinach mixture.

4. Prepare the Pastry

Roll out the puff pastry sheets slightly and cut each into 4 squares (8 total).

Place 2 tablespoons of the filling in the center of each square. Fold over to form a triangle or rectangle, pressing the edges to seal. Use a fork to crimp the edges.

5. Egg Wash and Bake

Beat the egg with 1 tablespoon water. Brush each pastry with the egg wash. Sprinkle with sesame seeds or seasoning if desired.

Bake for 18–22 minutes or until golden brown and puffed. Serve warm or at room temperature.

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🔁 Variation (From Me!)

🧄 Garlic Mushroom & Spinach Version

Sauté ½ cup finely chopped mushrooms with the onions and garlic. It adds an earthy richness that complements the cheeses beautifully — especially with a pinch of thyme!

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🧠 Tips & Tricks

• Be sure to cook out any liquid from the spinach so the pastries stay crispy.
• You can use frozen spinach — just thaw, squeeze dry, and use ½ cup packed.
• Ricotta can be replaced with cream cheese for a tangier filling.
• These freeze well! Reheat in a toaster oven for best results.
• Add chili flakes or chopped sun-dried tomatoes for extra flavor.

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🔢 Nutrition Facts (Per Pastry, Makes 8)

• Calories: 290
• Fat: 19g
• Carbohydrates: 20g
• Protein: 9g
• Fiber: 2g
• Sodium: 410mg
• Sugar: 1g

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🍽 Perfect For

• Brunch gatherings
• On-the-go snacks
• Vegetarian lunches
• Tea-time treats
• Holiday appetizers