Description
This Cheese And Spinach Stuffed Pastry features a flaky crust filled with a creamy blend of cheeses and vibrant spinach. It’s the perfect dish for entertaining or a satisfying vegetarian meal.
Ingredients
Scale
- 2–3 pounds fresh spinach or equivalent frozen spinach
- 1 tablespoon olive oil (for sautéing)
- 1 finely chopped onion
- 2 cloves minced garlic
- 8 ounces feta cheese, crumbled
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1/4 cup grated Parmesan cheese (optional)
- 1 egg
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Pinch of nutmeg
- Salt and black pepper to taste
- Store-bought puff pastry or phyllo dough
- Melted butter or olive oil (for brushing)
Instructions
- Prepare your spinach by washing it thoroughly. If using fresh spinach, wilt it by steaming or boiling until tender, then drain and cool. Squeeze out as much water as possible and chop finely. If using frozen spinach, thaw and squeeze out excess liquid.
- In a medium pan, heat olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the squeezed and chopped spinach, sautéed onion and garlic, crumbled feta, ricotta, shredded mozzarella, and Parmesan (if using). Add the egg, fresh dill, parsley, nutmeg, and season with salt and black pepper. Mix thoroughly until well combined.
- If using puff pastry, unroll it onto a lightly floured surface or a baking sheet lined with parchment paper. Roll out to about 1/8 to 1/4 inch thick. If using phyllo dough, prepare melted butter or olive oil for brushing.
- For a large pie, divide the puff pastry in half. Place one sheet on the baking sheet, spread the filling evenly, leaving a 1-inch border. Top with the second sheet, press edges to seal, and cut slits for steam to escape.
- For individual turnovers, cut puff pastry into squares, place filling on one half, fold over, and seal the edges. Use a fork to crimp and moisten edges if needed.
- For phyllo dough, butter a baking dish, layer 6-8 sheets of phyllo, brushing each with butter/oil. Spread filling, then top with another 6-8 layers of phyllo, scoring the top before baking.
- Create an egg wash by whisking one egg with a tablespoon of water or milk. Brush the top of the pastry with the wash. Preheat oven to 400°F (200°C) and bake for 25-35 minutes until golden brown and puffed.
- Once baked, let the pastry cool for 10-15 minutes before slicing and serving.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pastry
- Calories: 300
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: Ensure to squeeze out all moisture from the spinach to prevent a soggy pastry. You can customize the filling with different cheeses or add herbs for extra flavor.