Irresistibly Mediterranean Addictive Spinach Stuffed Pastry

This Mediterranean addictive spinach stuffed pastry combines flaky pastry with rich cheese and vibrant spinach for a perfect appetizer.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 pastries

Course: Appetizers

Cuisine: Mediterranean

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 package Puff Pastry Sheets store-bought or homemade
2 cups Fresh Spinach or baby kale/Swiss chard
1 cup Ricotta Cheese or part-skim/cottage cheese
1/2 cup Parmesan Cheese or Pecorino Romano
1 large Egg for egg wash, optional for vegan
1 teaspoon Garlic Powder or fresh minced garlic
1 tablespoon Olive Oil optional for sautéing

For Serving

1 cup Tzatziki Sauce for dipping
1 cup Marinara Sauce for dipping

Equipment

Baking sheet
Parchment paper
Mixing bowl
skillet
sharp knife
Pastry Brush

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet, heat olive oil and sauté fresh spinach for 3–4 minutes until wilted.
Let spinach cool, then mix with ricotta, Parmesan, garlic powder, salt, and pepper.
Cut puff pastry into 4–6 squares. If too soft, chill briefly.
Place 1–2 tablespoons of filling in pastry squares, fold and seal edges with a fork.
Brush tops with beaten egg for a golden finish.
Bake for 20–25 minutes until golden brown and puffed.
Let cool for 5 minutes, then serve warm with tzatziki or marinara sauce.

Nutrition

Serving: 1pastryCalories: 210kcalCarbohydrates: 20gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 1200IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Keep pastry cold for flakiness; use sharp tools for cutting; monitor baking closely for perfect results.

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