I’m delighted to share this comforting and flavorful pastry recipe that combines tender spinach, fragrant garlic and onion, and creamy cheese, all wrapped in flaky pastry. It’s a dish I love for its versatility—perfect for a light lunch, appetizer, or casual dinner.
Why You’ll Love This Recipe
I love how the rich, savory filling contrasts with the crisp, golden pastry shell. The spinach brings freshness, the garlic and onion deepen the flavor, and the cheese adds that satisfying creaminess. It’s easy to put together, yet delivers a homemade feel that impresses without too much fuss. Whether I’m making it for guests or a cozy night in, this pastry always hits the spot.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Cheese of choice (ricotta, feta, Parmesan, or mozzarella)
Puff pastry or pastry dough
Salt and pepper, to taste
Olive oil or butter, for sautéing
1 egg, beaten (for egg wash to glaze pastry)
Directions
Preheat the oven to about 200 °C (or 400 °F).
In a skillet, heat olive oil or butter over medium heat. Add the finely chopped onion and sauté until softened.
Add the minced garlic and cook for about one more minute until fragrant.
Add the chopped fresh spinach and cook until wilted, stirring to combine. Season with salt and pepper. Remove from heat and let the filling cool slightly.
Meanwhile, prepare your pastry: roll out the pastry sheet and cut into desired shapes (squares, rectangles, or circles).
Place a portion of the cooled spinach mixture onto each pastry piece, then sprinkle or layer your chosen cheese over the spinach.
Fold or seal the pastry around the filling. Press the edges to seal and brush the tops with the beaten egg for a golden finish.
Place the filled pastries on a baking sheet lined with parchment paper and bake in the preheated oven until golden brown and fully cooked through, about 15–25 minutes depending on size.
Remove from the oven and allow to cool for a few minutes before serving warm.
Servings and Timing
This recipe makes approximately 8–10 medium-sized pastries (serves about 4–5 people as a light main or 8–10 as appetizers).
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
Use different cheeses like feta, goat cheese, or a mix of mozzarella and Parmesan.
Add chopped herbs such as dill, parsley, or mint for extra flavor.
Try using phyllo dough instead of puff pastry for a crispier texture.
Add extra vegetables like sautéed mushrooms, bell peppers, or sun-dried tomatoes.
Make mini versions for party snacks or appetizers.
Storage/Reheating
Store leftover pastries in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180 °C (350 °F) for about 8–10 minutes until warmed through and crispy again. Avoid microwaving to keep the pastry flaky. You can also freeze unbaked pastries and bake them directly from frozen, adding a few extra minutes to the baking time.
FAQs
What type of cheese works best for this pastry?
I’ve found that ricotta, feta, or a blend of mozzarella and Parmesan work beautifully. They melt well and give the filling a creamy texture.
Can I use frozen spinach instead of fresh?
Yes. If using frozen spinach, thaw and squeeze out as much water as possible to prevent the pastry from becoming soggy.
How do I prevent the pastry from getting soggy?
Make sure the filling is not watery, and always let it cool before filling the pastry. Baking on a preheated tray also helps crisp the bottom.
Can I prepare these pastries in advance?
Yes. I often assemble them a few hours ahead and keep them covered in the refrigerator until baking. They can also be frozen for later use.
Is this recipe vegetarian?
Yes. This spinach cheese stuffed pastry is a perfect vegetarian option. Just make sure the cheese you use is vegetarian-friendly.
Conclusion
I love making this Spinach Cheese Stuffed Pastry because it’s simple yet so satisfying. The combination of flaky pastry, creamy cheese, and savory spinach creates a comforting dish that’s perfect for any occasion. Once you’ve tried it, it’ll become a favorite in your kitchen too.
Spinach Cheese Stuffed Pastry features a savory blend of sautéed spinach, garlic, onion, and melty cheese wrapped in golden, flaky pastry. It’s a versatile vegetarian dish perfect for light lunches, appetizers, or cozy dinners.
Ingredients
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups fresh spinach leaves (about 8 oz), chopped
1 cup cheese (ricotta, feta, Parmesan, or mozzarella)
1 sheet puff pastry or pastry dough
Salt and pepper, to taste
1 tablespoon olive oil or butter
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Heat olive oil or butter in a skillet over medium heat. Add chopped onion and sauté until soft.
Add garlic and cook for 1 minute until fragrant.
Stir in spinach and cook until wilted. Season with salt and pepper. Let mixture cool slightly.
Roll out pastry and cut into desired shapes (squares, rectangles, or circles).
Place a spoonful of spinach mixture on each pastry piece and top with cheese.
Fold or cover with another pastry piece, seal edges, and crimp with a fork.
Brush tops with beaten egg. Bake for 15–25 minutes until golden brown.
Let cool slightly before serving warm.
Notes
Use thawed, well-drained frozen spinach if fresh is unavailable.
Blend cheeses for a richer flavor—mozzarella and Parmesan work great.
Add herbs like dill, parsley, or mint for extra freshness.
Freeze unbaked pastries for later—bake from frozen with extra time.
Serve with yogurt dip or a side salad for a complete meal.
