Spinach Stuffed Pastry is a delicious and versatile dish that can serve as an appetizer, snack, or even a light main course. It combines creamy spinach filling with flaky pastry, creating a delightful texture and flavor. Here’s a simple recipe to make Spinach Stuffed Pastry using puff pastry or phyllo dough.
Spinach Stuffed Pastry
Ingredients
- For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 10 oz (280 grams) fresh spinach (or 1 package frozen chopped spinach, thawed and drained)
- 1/2 cup ricotta cheese
- 1/2 cup feta cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon dried oregano
- 1/4 teaspoon nutmeg (optional)
- Salt and black pepper to taste
- For the Pastry:
- 1 sheet puff pastry (thawed if frozen) or phyllo dough (about 8-10 sheets, thawed if frozen)
- 1 egg, beaten (for egg wash, optional)
- Sesame seeds or poppy seeds (optional, for garnish)
Instructions
- Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- If using fresh spinach, add it to the skillet in batches, cooking until wilted and any excess moisture has evaporated. If using frozen spinach, make sure it’s well-drained and add it to the skillet. Cook for a few minutes to combine with the onions and garlic.
- Remove from heat and let the spinach mixture cool slightly.
- In a large bowl, combine the spinach mixture with ricotta cheese, feta cheese, Parmesan cheese, egg, dried oregano, nutmeg (if using), salt, and black pepper. Mix well until all ingredients are combined.
- Prepare the Pastry:
- If using puff pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface to smooth out creases. Cut the pastry into squares or rectangles, depending on your preference and the size of your filling.
- If using phyllo dough: Preheat your oven to 375°F (190°C). Place one sheet of phyllo dough on a lightly greased baking sheet. Brush with melted butter or oil and place another sheet on top. Repeat the layering until you have 3-4 sheets layered. Cut the layered phyllo into squares or rectangles.
- Assemble the Pastries:
- Spoon a generous amount of the spinach filling onto the center of each pastry square or rectangle.
- For puff pastry: Fold the pastry over the filling to create a triangle or rectangle, pressing the edges to seal. Use a fork to crimp the edges if desired.
- For phyllo dough: Fold the phyllo over the filling to create a parcel or triangle shape. Brush the edges with melted butter to seal them.
- Place the filled pastries on a baking sheet lined with parchment paper.
- Bake:
- Brush the tops of the pastries with the beaten egg if desired. This will give them a golden, glossy finish.
- Sprinkle with sesame seeds or poppy seeds if using.
- Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and crisp.
- Serve:
- Allow the spinach stuffed pastries to cool slightly before serving. Enjoy them warm or at room temperature.
Tips
- Make-Ahead: You can prepare the filling and assemble the pastries ahead of time. Freeze them on a baking sheet, then transfer to a zip-top bag or container and store in the freezer. Bake from frozen, adding a few extra minutes to the baking time.
- Variations: Feel free to add other ingredients to the filling, such as chopped sun-dried tomatoes, olives, or herbs like basil or thyme.
- Serving Suggestions: These pastries are great on their own or served with a side salad. They also make a wonderful addition to a brunch spread or as part of a party platter.
Enjoy these delicious Spinach Stuffed Pastries as a savory treat that’s sure to impress!