Many people’s hearts and kitchens are reserved for spinach-stuffed pastries when it comes to savory pastries. The buttery, flaky puff pastry encases a delicious combination of earthy fresh spinach, creamy ricotta, and Parmesan cheese. These pastries will be the talk of the town whether you’re serving them at a breakfast, a family dinner, or just satisfying a snack yearning.
Not only are spinach filled pastries delicious, but they are also packed with health benefits. Spinach is a veritable vitamin and mineral treasure trove, packed with A, C, iron, and calcium. Delicious and healthy, these pastries are made with protein-rich ricotta cheese and seasoned with Parmesan. Their delicious blend of tastes and adaptability make them a hit with eaters of many kinds, not just vegetarians.
Serve your spinach packed pastries with a light garden salad or a hot bowl of tomato soup for an extra special treat. The tart soup or crisp salad is the ideal counterpoint to the luscious filling of the pastries. To make it extra special, pair these pastries with a cold glass of white wine or a nice cup of iced tea. Spinach packed pastries will quickly become a go-to dish no matter how you eat them.
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Two sheets of thawed puff pastry
2 cups of chopped, fresh spinach
1/2 cup ricotta cheese
Parmesan cheese, half a cup grated
one beaten egg (to make an egg wash)
*Garlic powder, 1 teaspoon
Toss with salt and pepper.
1 tablespoon of olive oil
Start by preheating the oven.
Line a baking sheet with parchment paper and set the oven temperature to 400°F, or 200°C.
Get the Filling Ready:
Warm up the olive oil in a big pan over medium heat. 🫒
Cook, stirring occasionally, for two or three minutes, or until the chopped spinach wilts.
Take it off the stove and let it to cool for a little.
Toss together the cooked spinach, ricotta, Parmesan, garlic powder, salt, and pepper in a medium bowl. Be sure to mix well.
Pastry Assembly:
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Use a surface that is lightly dusted with flour to roll out the puff pastry sheets.
You should end up with 8 squares, made by cutting each page into 4 equal pieces.
Split the spinach and cheese mixture in half and spoon half into the middle of each square.
Shape the dough into a square, rectangle, or triangle, then use a fork to crimp the edges.
After you have the baking sheet ready, move the pastries to it.
Use Egg Wash:
For a golden garnish, brush the beaten egg over the pastries’ tops.
Bake:
Pastries should be baked in a preheated oven for around fifteen to twenty minutes, or until they puff up and become a golden brown color.
Have fun!