Cheese Spinach Stuffed Pastry (Print Version)
Flaky pastries filled with cheese and spinach, baked golden. Enjoy warm for a comforting, wholesome treat.
# Ingredients:
→ Filling
01 -
10 oz fresh spinach, washed, stems removed (or 7 oz frozen spinach, thawed and excess moisture squeezed out)
02 -
1 medium onion, finely chopped (about 5.3 oz)
03 -
2 cloves garlic, minced (about 0.35 oz)
04 -
7 oz ricotta cheese
05 -
3.5 oz mozzarella cheese, grated (or feta cheese, crumbled)
06 -
1 large egg, beaten
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
2 tablespoons olive oil
→ Pastry
10 -
18 oz ready-made puff pastry, thawed as per package instructions
→ Topping
11 -
1 large egg, beaten (for brushing)
12 -
Sesame seeds, for garnish (optional)
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Sauté finely chopped onion until translucent, about 5 minutes, stirring occasionally to prevent browning.
02 -
Add the minced garlic and continue to sauté until fragrant, approximately 1 minute.
03 -
Stir in fresh spinach in batches, allowing it to wilt and reduce in volume, or add drained frozen spinach and cook until fully heated, roughly 3 minutes. Remove from heat, spread on a plate, and allow to cool for several minutes.
04 -
In a large mixing bowl, combine the cooled spinach mixture with ricotta cheese and grated mozzarella or crumbled feta. Add one beaten egg, season with salt and black pepper, and mix until thoroughly blended.
05 -
On a lightly floured surface, gently roll out thawed puff pastry to increase its size slightly without overstretching. Using a 4-inch diameter cutter or glass rim, cut out even circles from the dough.
06 -
Place approximately 2 tablespoons of spinach-cheese filling in the center of each pastry round. Fold each over to form a half-moon, pressing edges firmly and crimping with fork tines to seal.
07 -
Arrange assembled pastries on parchment-lined baking trays, ensuring adequate space between each. Brush tops with additional beaten egg and, if desired, sprinkle with sesame seeds.
08 -
Preheat oven to 400°F. Bake pastries for 25 minutes or until puffed and golden brown, checking near the 15-minute mark to prevent over-browning. Allow to cool slightly before serving.
# Notes:
01 -
Ensure cooked spinach is fully cooled before combining with cheese to avoid excess moisture in the filling.
02 -
Pastries can be prepared in advance and refrigerated before baking for up to 24 hours.