Description
This spinach stuffed pastry is crisp, golden, and filled with garlicky greens and cheese—perfect for snacks, brunch, or lunchboxes.
Ingredients
For the Filling:
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2 tablespoons olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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5 cups fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
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Salt and pepper, to taste
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1/2 teaspoon ground nutmeg (optional)
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1/2 cup crumbled feta or ricotta cheese (or mozzarella for meltiness)
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1 egg, lightly beaten (for binding)
For the Pastry:
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1 sheet puff pastry or phyllo dough, thawed if frozen
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1 egg yolk + 1 teaspoon water (for egg wash)
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Optional: sesame seeds or nigella seeds for garnish
Instructions
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Make the filling:
Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic and cook for 1 minute. Stir in spinach and cook until wilted. Season with salt, pepper, and nutmeg. Remove from heat and let cool. Stir in cheese and egg. -
Prepare the pastry:
Preheat oven to 375°F (190°C). Roll out puff pastry and cut into squares or rectangles, depending on desired shape. -
Assemble:
Place a spoonful of filling on one side of each pastry piece. Fold over to create a triangle or rectangle, seal edges with a fork, and transfer to a parchment-lined baking sheet. -
Finish:
Brush with egg wash and sprinkle with seeds if using. -
Bake:
Bake for 20–25 minutes or until golden and puffed. Let cool slightly before serving.
Notes
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Drain spinach well to prevent sogginess.
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Cool the filling completely before assembling pastries.
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Avoid overfilling, or the pastry may tear or leak during baking.
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Chill the shaped pastries in the fridge for 10–15 minutes before baking for better puff.
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For extra crispiness, bake on a preheated baking sheet or pizza stone.
- Prep Time: 20minutes
- Cook Time: 25minutes