Cheese and Spinach Stuffed Pastry

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Golden, flaky, and filled with creamy goodness, Cheese and Spinach Stuffed Pastries are a savory dream wrapped in buttery layers. These pockets are the perfect mix of rich cheeses and tender spinach, tucked into light puff pastry that bakes to crispy perfection. Whether you serve them as a quick breakfast bite, a fancy appetizer, or a comforting snack, they deliver big on flavor with minimal effort.

The creamy interior, made from a combination of cheeses like feta, mozzarella, and ricotta, melts beautifully into the spinach for a satisfying, melt-in-your-mouth filling. Perfect for vegetarians and cheese lovers alike, these pastries are just as good fresh out of the oven as they are at room temperature. Best of all, they’re incredibly easy to make and freezer-friendly too!

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Ingredients for Cheese and Spinach Stuffed Pastry

• 1 sheet of puff pastry (thawed if frozen)
• 1 cup cooked spinach, finely chopped (fresh or frozen, well-drained)
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled feta cheese
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 egg (for egg wash)
• Optional: pinch of nutmeg, red chili flakes, sesame or black seeds for topping

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Step 1: Prepare the Filling

In a medium-sized mixing bowl, combine the chopped cooked spinach, ricotta, mozzarella, and feta cheeses. Add the minced garlic, a pinch of salt, freshly cracked pepper, and optional seasonings like nutmeg or chili flakes. Mix until everything is well incorporated and creamy. Set aside while you prepare the pastry.

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Step 2: Roll and Cut the Pastry

Unfold the thawed puff pastry sheet on a lightly floured surface. Using a sharp knife or pizza cutter, divide it into 4 to 6 equal squares, depending on the size of the pastry and how big you want each pocket. For smaller snacks, cut into 6 squares; for a hearty portion, go with 4.

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Step 3: Fill and Fold

Spoon a generous amount of the cheese and spinach mixture onto one half of each pastry square, keeping it slightly away from the edges. Fold the pastry diagonally to form a triangle and press the edges with a fork to seal tightly. This helps prevent the filling from leaking while baking.

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Step 4: Brush and Top

Beat the egg in a small bowl and brush it over the tops of the pastries to give them a glossy, golden finish. If desired, sprinkle sesame seeds, black seeds, or chili flakes on top for extra texture and flavor.

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Step 5: Bake to Perfection

Preheat your oven to 400°F (200°C). Place the pastries on a lined baking sheet, making sure they’re spaced apart. Bake for 18–22 minutes, or until puffed up and deeply golden on the outside. Remove from the oven and let them cool slightly before serving.

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Storage Instructions

Cheese and Spinach Stuffed Pastries store wonderfully, making them a great make-ahead option. Once baked, let the pastries cool completely before storing.

• Refrigerator: Store in an airtight container for up to 4 days. Reheat in a toaster oven or regular oven at 350°F (175°C) for 5–7 minutes to regain crispiness.
• Freezer: For longer storage, freeze the unbaked or baked pastries in a single layer on a baking sheet. Once frozen, transfer to a zip-top freezer bag. They keep well for up to 2 months.
• Reheating from Frozen: Bake unthawed at 375°F (190°C) for 20–25 minutes or until golden and heated through.

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Estimated Nutrition

Per pastry (based on 6 servings):

• Calories: ~280 kcal
• Protein: 9g
• Carbohydrates: 19g
• Fat: 19g
• Fiber: 1g
• Sugar: 1g
• Sodium: ~360mg

Note: Nutrition may vary depending on the exact ingredients used.

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Frequently Asked Questions

1. Can I use fresh spinach instead of frozen?

Absolutely. Just make sure to sauté and drain it well to remove excess moisture before mixing it into the filling.

2. What cheese alternatives can I use?

You can swap in goat cheese for feta, or use cream cheese instead of ricotta for a tangier filling.

3. Can these be made vegan?

Yes, use plant-based puff pastry and substitute with vegan ricotta, mozzarella, and nutritional yeast. Use plant milk for brushing instead of egg.

4. How do I prevent the filling from leaking out?

Seal the pastry edges well using a fork and avoid overfilling. You can also chill them for 10 minutes before baking to help them hold shape.

5. Do I need to thaw the puff pastry first?

Yes, always thaw according to package instructions to ensure it’s pliable and easy to work with.

6. Can I prepare them the night before?

Definitely. Assemble the pastries, cover them with plastic wrap, and refrigerate overnight. Bake them fresh the next day.

7. Are these good for lunchboxes?

Yes, they hold up well at room temperature and make a great portable lunch or snack.

8. Can I add meat to the filling?

You sure can! Cooked and crumbled bacon, shredded chicken, or even spicy sausage all work wonderfully with the cheese and spinach combo.

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