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Cheese and Spinach Stuffed Pastry puffs, golden brown and savory, perfect for appetizers.

Cheese and Spinach Stuffed Pastry

A crispy, warm pastry filled with a creamy spinach and cheese mixture, perfect for snacks or parties.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box Puff pastry, thawed in the fridge Usually contains 2 sheets.
  • 3 cups Fresh spinach Or 1 cup frozen, thawed and squeezed dry.
  • 4 oz Cream cheese For a creamy binder.
  • 1/2 cup Feta or goat cheese, crumbled For tang and salt.
  • 1/2 cup Shredded mozzarella or cheddar For melt and stretch.
  • 1-2 cloves Garlic, minced Or 1/2 teaspoon garlic powder.
  • Salt and pepper Use less salt if feta is salty.
  • 1 large Egg For egg wash (optional).
  • Optional spices: red pepper flakes, lemon, or dried dill Add for extra flavor.

Method
 

Preparation
  1. Thaw puff pastry in the fridge until it is cold but workable.
  2. If using fresh spinach, cook it briefly; if using frozen, thaw and squeeze out the excess water.
  3. Mix spinach with cream cheese, feta, shredded cheese, garlic, pepper, and optional spices. Taste the mixture before adding salt.
  4. Cut puff pastry into squares.
  5. Add a spoonful of filling to each square.
  6. Fold and seal the pastry. Use water on the edges if needed and crimp with a fork.
  7. Brush with egg wash if using, and then bake in a preheated oven at 400-425°F until golden and puffed.

Notes

For best results, cool the filling before stuffing the pastry and use parchment paper to prevent sticking. Let the baked pastries cool for a few minutes before serving.