Cheese and Spinach Stuffed Pastry

These golden-brown Cheese and Spinach Stuffed Pastries combine flaky puff pastry with a creamy, herb-infused filling that creates the perfect balance of textures and flavors. After years of perfecting this recipe, I've discovered that the magic lies in properly preparing the spinach and selecting the right blend of cheeses to create a filling that's rich without being heavy.

Last weekend, I served these at a family gathering, and even the kids who typically avoid anything green couldn't resist the cheesy, golden pastries. The secret? Taking time to properly drain the spinach ensures a filling that's creamy, not watery.

Essential Ingredients and Selection Tips

• Spinach (300g fresh or 200g frozen) – Fresh provides the best texture, but properly drained frozen works well too.
• Ricotta Cheese (200g) – Choose whole milk ricotta for the creamiest filling.
• Additional Cheese (100g mozzarella or feta) – Adds depth and tanginess to the filling.
• Puff Pastry (500g) – Look for all-butter puff pastry for the flakiest results.
• Onion (150g) and Garlic (2 cloves) – Fresh ingredients create the best flavor base.
• Large Egg – Essential for binding the filling and creating that golden crust.

Step-by-Step Cooking Instructions

1. Filling Preparation

Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté until translucent and fragrant. Incorporate minced garlic, cooking just until aromatic. Add spinach in batches, cooking until properly wilted. Let cool completely before mixing with cheeses.

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2. Cheese Mixture Creation

Mix cooled spinach mixture with ricotta, your choice of additional cheese, and one beaten egg. Season generously with salt and pepper. The key is achieving a thick, spreadable consistency that won’t leak during baking.

3. Pastry Assembly

Roll out thawed puff pastry and cut into 4-inch circles. Place a generous spoonful of filling in the center of each circle. Fold over to create half-moons, sealing edges firmly with a fork. Arrange on parchment-lined baking sheets.

4. Baking Process

Brush each pastry with beaten egg wash for that perfect golden finish. Bake at 200°C (400°F) for 25 minutes, rotating the pan halfway through for even browning. Watch carefully after 20 minutes to prevent over-browning.

5. Final Touches

Let cool slightly before serving to allow the filling to set. Garnish with fresh herbs if desired.

After countless batches, I've found that taking time to properly drain the spinach makes all the difference in the final texture.

Storage Solutions

• Refrigerate: Store in an airtight container for up to three days.
• Freeze: Freeze unbaked pastries and bake directly from frozen.

Perfect Pairings

• A light salad with vinaigrette balances the richness perfectly.
• Try serving with tzatziki or marinara sauce for dipping.

Make-Ahead Magic

Prepare everything in advance and freeze unbaked pastries for up to six months. Perfect for unexpected guests or quick meals.

Customization Options

• Experiment with different cheese combinations like Gruyère, Parmesan, or goat cheese.
• Add fresh herbs like dill or parsley to the filling for extra flavor.
• For extra crispiness, brush the tops with melted butter before baking.

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Chef’s Essential Tips

• Always work with cold puff pastry for the flakiest results.
• Use the tines of a fork to create decorative edges that seal securely.
• Let filling cool completely before assembling to prevent pastry from becoming soggy.

Final Thoughts

These Cheese and Spinach Stuffed Pastries represent the perfect balance of elegant and approachable home cooking. While they require attention to detail, each step contributes to creating something truly special. Remember, even if your first batch isn’t picture-perfect, they’ll still be delicious. From my kitchen to yours, I hope these pastries bring as much joy to your table as they have to mine.

Nutritional Information (Per Pastry)

• Calories: ~250
• Protein: ~6g
• Carbohydrates: ~22g
• Fat: ~15g

Frequently Asked Questions

→ Can I use frozen spinach?

Yes, but drain it very well. Fresh spinach gives better texture and flavor.

→ Can I make these ahead?

Assemble and freeze unbaked. Bake straight from frozen, adding extra time.

→ What other cheeses work well?

Try goat cheese, cheddar, or feta for different flavor profiles.

→ Why is my pastry not crispy?

Ensure filling isn't too wet and oven is fully preheated to 400°F.

→ What sauces go well with these?

Try tzatziki, marinara, or garlic aioli for dipping.