A delicious recipe for **Spinach Stuffed Pastry** that’s flaky on the outside and packed with a savory spinach filling inside. You can use puff pastry or phyllo dough, but I’ll go with puff pastry for that buttery, golden crust.
### **Spinach Stuffed Pastry**
**Ingredients:**
For the filling:
– 1 lb (450g) fresh spinach (or 10 oz frozen spinach, thawed and drained)
– 1 tbsp olive oil (for sautéing)
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 1/4 tsp nutmeg (optional, but it adds a nice depth of flavor)
– 1/2 cup ricotta cheese (or cream cheese for a richer texture)
– 1/2 cup grated mozzarella cheese (or feta for a tangy twist)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
For the pastry:
– 1 sheet of puff pastry (store-bought or homemade)
– 1 egg (for egg wash)
– 1 tbsp water (to mix with egg wash)
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### **Instructions:**
#### 1. **Prepare the spinach filling:**
– If you’re using fresh spinach, wash it thoroughly and chop it roughly. If using frozen spinach, make sure it’s thawed and squeezed of any excess water.
– Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
– Add the spinach to the pan and cook, stirring occasionally, until it wilts (about 3-5 minutes for fresh spinach). If using frozen spinach, just heat it through.
– Stir in the nutmeg, salt, and pepper.
– Remove the pan from the heat, and let it cool for a few minutes. Once cooled, mix in the ricotta, mozzarella, and Parmesan cheeses. Adjust seasoning if necessary. The mixture should be thick and creamy.
#### 2. **Prepare the puff pastry:**
– Preheat your oven to 375°F (190°C).
– Roll out the puff pastry sheet on a lightly floured surface. If it’s pre-rolled, just unroll it.
– Cut the puff pastry into squares or rectangles, depending on how large you want your pastries (about 4×4 inches for individual servings works great).
#### 3. **Assemble the pastries:**
– Spoon a generous amount of the spinach mixture into the center of each pastry square.
– Fold the pastry over the filling to form a triangle or rectangle, depending on the shape you’ve cut.
– Press the edges of the pastry together to seal. You can use a fork to crimp the edges for a decorative look.
#### 4. **Brush with egg wash:**
– Beat the egg with 1 tbsp water in a small bowl. Brush this egg wash over the tops of the pastries to give them a golden, glossy finish when baked.
#### 5. **Bake:**
– Arrange the pastries on a baking sheet lined with parchment paper.
– Bake for 20-25 minutes or until the puff pastry is golden and crisp.
#### 6. **Serve and Enjoy:**
– Let the pastries cool for a few minutes before serving. They’re great as a snack, appetizer, or side dish!
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### **Optional Variations:**
– **Add some protein**: You can add cooked chicken, turkey, or bacon bits to the filling for extra flavor.
– **Herbs**: Try adding a pinch of dried oregano, basil, or thyme to the spinach mixture for more aromatic flavors.
– **Make them smaller**: You can also make mini versions for bite-sized appetizers!
Enjoy these warm and savory treats—perfect for a party or a cozy lunch! Let me know if you need any adjustments to the recipe.