Cheesy Spinach Stuffed Pastry

One rainy afternoon, I stood at the kitchen counter, steam fogging the window as I folded buttery pastry around a vibrant green spinach and cheese filling. My little ones peeked over my shoulder, eyes bright with anticipation. That first warm, flaky bite—filled with gooey cheese and garlicky spinach—brought instant smiles and cozy chatter around the table.

As the pastries disappeared one by one, the comforting aroma of melting cheese mixed with fresh herbs filled the room. It felt like a small celebration—a treat made with love, perfect for when you want something simple yet special. This recipe has become one of my go-to family favorites, and I’m excited to teach you how easy it is to bring these cheesy bundles of joy into your home.

Short Description

Cheesy Spinach Stuffed Pastry combines a flaky pastry shell with a savory spinach, garlic, and cheese filling. Perfect for snack time, lunchboxes, or a simple appetizer at gatherings.

Why You’ll Love This Recipe

• Flaky, buttery exterior with warm, cheesy filling
• Easy to assemble, even with little helpers
• Versatile—serve hot or at room temperature
• Nutritious with fresh spinach and protein-rich cheese

Ingredients

Filling

• 2 cups (about 60 g) fresh spinach, roughly chopped
• 1 cup (115 g) ricotta cheese
• ½ cup (50 g) grated Parmesan
• 1 cup (115 g) shredded mozzarella
• 1 small garlic clove, minced
• Salt and pepper to taste

Pastry & Finish

• 1 sheet of puff pastry (about 8 × 8 inches), thawed
• 1 egg, beaten (for egg wash)
• Optional: pinch of nutmeg for warmth in the filling

Tools & Equipment

• Baking sheet lined with parchment paper
• Medium skillet
• Mixing bowl
• Pastry brush
• Knife or pizza cutter

Step-by-Step Instructions

Step 1: Cook spinach and garlic
In a skillet over medium heat, sauté garlic until fragrant (about 30 seconds), then add spinach and cook until wilted (1–2 minutes). Drain excess liquid.

Step 2: Mix filling ingredients
In a bowl, combine ricotta, Parmesan, mozzarella, sautéed spinach and garlic, and season with salt, pepper, and a pinch of nutmeg.

Step 3: Cut and fill pastry
Unfold puff pastry, cut into four squares. Spoon about 2 tbsp filling into the center of each square.

Step 4: Fold and seal pastries
Fold each square into a triangle or rectangle, pressing edges firmly. Use fork tines to crimp edges.

Step 5: Brush with egg wash
Brush the pastry tops with beaten egg for a golden finish.

Step 6: Bake pastries
Bake at 375 °F (190 °C) for 18–20 minutes until golden brown and puffed.

Step 7: Cool and serve
Let pastries cool 5 minutes before serving. Ideal warm, but tasty at room temperature.

Notes & Variations

• Use frozen spinach (thawed and drained) to save time
• Swap ricotta with feta for a tangier flavor
• Add cooked bacon bits or sun-dried tomatoes for more interest
• For a lighter option, use whole wheat puff pastry
• Ensure spinach is well-drained to avoid soggy pastry

Storage & Reheating

Store cooled pastries in an airtight container in the fridge for up to 2 days. Reheat in a 350 °F oven for about 10 minutes to bring back the crispiness. Microwave will warm quickly but soften the pastry texture.

Serving and Pairing Suggestions

Serve with a side salad or tomato soup for a light meal. Great as finger food at parties alongside hummus or marinara dip.

FAQs

1. Can I make the filling ahead of time?
Yes, prepare the spinach-cheese filling up to 24 hours in advance and refrigerate. Let it warm to room temperature before assembling pastries.

2. Can I use other greens instead of spinach?
Absolutely. Swiss chard or kale work well—just cook and drain them as you would spinach.

3. Can I freeze these pastries?
Yes. Bake or assemble unbaked pastries, freeze on a tray until firm, then store in a freezer-safe container for up to 1 month. Bake from frozen, adding a few extra minutes.

4. Why is my pastry soggy inside?
Be sure to thoroughly drain the spinach mixture. Any extra moisture can make the pastry soggy.

5. Can I add more cheese?
Yes, increase mozzarella or Parmesan to your liking. Just don’t overfill the pastry and risk spilling.

Final Thoughts / Call to Action

Cheesy Spinach Stuffed Pastries are proof that a few simple ingredients can create something heartwarming and satisfying. I love how flaky pastry, gooey cheese, and fresh spinach come together in one bite, and how easy they are to make—perfect for busy weeknights or laid-back weekend gatherings.

Give these a try and notice how quickly they disappear from your tray as they hit the table. I’d love to see your baking creations—tag me in your photos or drop a comment below sharing your favorite twist on the recipe. Happy baking, and may your kitchen be filled with warmth and cheesy goodness!