Spinach-Stuffed Puff Pastry
A warm, flaky pocket packed with spinach, creamy cheese, and Mediterranean herbs, perfect for parties or brunch.
Ingredients
Puff Pastry and Filling
- 2 sheets puff pastry (thawed if frozen)
- 10 oz fresh spinach, roughly chopped (or 10 oz frozen, thawed and very well drained)
- 4 oz cream cheese, softened Can substitute with ricotta for lighter texture.
- 4 oz feta cheese, crumbled For a dairy-free version, use plant-based cream cheese and vegan feta.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp finely chopped fresh dill or parsley (or 1 tsp dried oregano)
- Salt and freshly ground black pepper, to taste
- 1 large egg, beaten (for egg wash)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes. Add garlic and cook 30–60 seconds until fragrant.
- Add the chopped fresh spinach in batches and cook until just wilted, 2–3 minutes. If using frozen spinach, add after draining.
- Transfer spinach mixture to a bowl and let cool to room temperature. Once cool, squeeze out any excess liquid with a clean kitchen towel or fine mesh strainer to prevent soggy pastry.
- Mix the drained spinach with cream cheese, crumbled feta, and chopped herbs. Season with salt and pepper, tasting for balance.
- On a lightly floured surface, roll each puff pastry sheet to even thickness if needed. Cut into squares (about 3½–4 inches / 9–10 cm) to yield roughly 12 pastries total.
Assembly
- Spoon about 1–2 tablespoons of filling into the center of each square. Don’t overfill.
- Fold into triangles or bring opposite corners together to make pockets. Press edges firmly and crimp with a fork to seal. If desired, score a small vent hole on top.
- Brush each pastry with beaten egg for a glossy, golden finish. Place on the prepared baking sheet with a bit of space between each.
Baking
- Bake for 15–20 minutes, rotating the pan halfway, until puffed and deep golden brown.
- Let rest 3–5 minutes before serving.
Notes
Drain the spinach well to prevent sogginess. Store in an airtight container in the fridge for up to 3-4 days, or freeze for up to 1 month. Reheat in a 350°F oven for best results.