Cheese and Spinach Stuffed Pastry
Flaky puff pastry filled with creamy ricotta, Parmesan, garlic, and tender spinach. These savory pastries are ideal for snacks, brunch, lunch, or appetizers.
Equipment
- Large skillet
- Mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
- Fork
Ingredients
- 2 sheets puff pastry Thawed but still cool
- 2 cups fresh spinach Roughly chopped
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese Finely grated
- 1 clove garlic Minced
- 1 tablespoon olive oil
- 1 large egg Beaten for brushing
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper Freshly ground
Instructions
- Cook the spinach: Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add spinach and stir until wilted, about 2 to 3 minutes.
- Cool and drain: Transfer the spinach to a bowl. Let it cool slightly and squeeze out excess moisture.
- Make the filling: Mix spinach with ricotta, Parmesan, nutmeg, salt, and pepper. Taste and adjust the seasoning.
- Prepare the pastry: Heat the oven to 400°F (200°C). Cut each puff pastry sheet into four squares.
- Fill and seal: Add about one tablespoon of filling to each square. Fold, press the edges firmly, and crimp with a fork.
- Brush and chill: Place pastries on a parchment-lined baking sheet. Brush with beaten egg and chill for 10 minutes.
- Bake: Bake for 18 to 22 minutes, until puffed and golden brown. Rest for 5 minutes before serving.
Notes
- Drain spinach thoroughly to prevent soggy pastry.
- Keep puff pastry cold for the best rise.
- Do not brush egg wash over the sealed edges.
- Refrigerate leftovers for up to three days and reheat in a 350°F oven.