Spinach Stuffed Pastry

Here’s a flaky, golden, and ultra-satisfying Spinach Stuffed Pastry recipe — perfect as a snack, appetizer, or light meal. Think of it as a simplified spanakopita or spinach puff.

🥬 Spinach Stuffed Pastry (with Puff Pastry or Crescent Dough)

🧂 Ingredients:

• 1 sheet puff pastry (or crescent roll dough), thawed

• 1 tbsp olive oil or butter

• 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)

• ½ small onion, finely chopped (optional)

• 1 garlic clove, minced

• ½ cup feta cheese, crumbled (or ricotta, or a blend)

• ¼ cup shredded mozzarella or cheddar (optional)

• 1 egg (beaten, for egg wash)

• Salt and pepper to taste

• Pinch of nutmeg (optional, but classic in spinach dishes)

• Sesame seeds or everything bagel seasoning (optional topping)

🔥 Instructions:

1. Preheat Oven:

• Set to 400°F (200°C).

2. Prepare the Filling:

• Heat olive oil or butter in a pan over medium heat.

• Sauté onion for 2–3 minutes until soft.

• Add garlic and cook 30 seconds more.

• Stir in spinach and cook until wilted (if using fresh).

• Remove from heat and mix in cheeses, salt, pepper, and nutmeg (if using).

• Let cool slightly.

3. Prepare the Pastry:

• Roll out puff pastry on a floured surface and cut into squares or rectangles.

• Place a spoonful of filling in the center of each piece.

• Fold over to form triangles or pockets, and press edges with a fork to seal.

• Brush tops with egg wash.

• Optional: Sprinkle with sesame seeds or seasoning.

4. Bake:

• Bake for 15–20 minutes, or until puffed and golden brown.

🥗 Serving Suggestions:

• Serve warm with tzatziki, sour cream, or marinara.

• Great as an appetizer or alongside a salad for a light lunch.

📝 Variations:

• Add chopped sun-dried tomatoes, olives, or mushrooms to the filling.

• Use crescent roll dough for a soft, fluffy version.

• Make mini triangles for party bites or a large braided pastry for presentation.

Want a vegan version or freezer-friendly prep? I’ve got options!