Spinach Stuffed Pastry
Ingredients:
1 package (17.3 oz) puff pastry sheets (2 sheets), thawed
1 lb fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
1 cup ricotta cheese
1/2 cup feta cheese, crumbled
1/4 cup grated Parmesan cheese
1 egg, beaten (for filling)
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon nutmeg
Salt and pepper, to taste
1 egg, beaten (for egg wash)
Directions:
Preheat Oven & Prepare Pastry:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry sheets to smooth them out and create slightly larger rectangles.
Prepare the Spinach Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the chopped spinach to the skillet and cook until wilted (if using fresh) or heated through (if using frozen), about 5 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the ricotta cheese, feta cheese, Parmesan cheese, and beaten egg. Stir in the cooked spinach mixture. Season with nutmeg, salt, and pepper to taste.
Fill the Pastry:
Cut each puff pastry sheet into 4 equal squares. Spoon a generous amount of the spinach mixture onto the center of each square.
Fold the squares over to form triangles or rectangles, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.
Egg Wash & Bake:
Place the stuffed pastries on the prepared baking sheet. Brush the tops with the beaten egg for a golden, shiny finish.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed up.
Cool & Serve:
Allow the pastries to cool slightly on a wire rack before serving. Serve warm as an appetizer, snack, or light meal.
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Kcal: Approximately 250 kcal per pastry | Servings: 8 pastries
