Spinach Puff Pastries Recipe
Try this simple Spinach Puff Pastries Recipe with flaky layers and creamy filling. Ready in 30 minutes; perfect for parties and gatherings!
Print Pin Servings: 18 pastries
Calories: 160kcal
Cost: $8
Equipment
- 1 Large skillet or sauté pan For wilting spinach
- 2 Mixing bowls Medium & small – for filling and egg wash
- 1 Sharp knife or pizza cutter To cut puff pastry squares
- 1 Fork To crimp and seal pastry edges
- 1 Pastry brush For egg wash application
- 2 Baking sheets 2 – to bake all pastries evenly
- 1 Parchment paper Prevents sticking
- 1 Rolling Pin Optional – to slightly thin pastry if desired
Ingredients
Filling
- 10 oz Fresh spinach or 8 oz frozen, thawed and squeezed dry
- 4 oz Cream cheese softened
- 0.5 cup Feta cheese crumbled
- 0.33 cup Ricotta cheese smooth texture
- 2 cloves Garlic minced
- 0.25 teaspoon Nutmeg enhances spinach flavor
- Salt & black pepper to taste
- 2 tablespoon Olive oil for sautéing spinach
Pastry
- 1 pkg Frozen puff pastry sheets 17.3 oz, thawed (2 sheets)
- 1 Egg beaten for egg wash
- 1 tablespoon Water mix with egg wash
- Sesame seeds or everything bagel seasoning optional topping
Instructions
- Sauté spinach in olive oil until wilted, then squeeze out moisture.
- Mix cheeses, garlic, nutmeg, salt, and pepper; fold in spinach.
- Cut puff pastry sheets into 9 squares each.
- Add 1–2 tablespoon filling in each square, fold diagonally, and seal edges.
- Brush with egg wash; add sesame seeds if desired.
- Bake at 400°F for 18–22 minutes until golden brown.
- Cool for 5 minutes and serve warm.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 50g | Calories: 160kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 210mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1600IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1.2mg