Spinach Stuffed Pastry

Ooh, Spinach Stuffed Pastry is such a tasty, versatile treat — flakey on the outside, savory and satisfying on the inside. Think spanakopita vibes or puff pastry pockets. Here’s a basic version you can riff on for breakfast, brunch, or even appetizers:

---

 Spinach Stuffed Pastry

Ingredients (makes about 6 pastries):

For the filling:

• 1 tbsp olive oil or butter

• 1 small onion, finely diced

• 2–3 cloves garlic, minced

• 6 oz fresh spinach (or 10 oz frozen, thawed & squeezed dry)

• 1/2 cup crumbled feta cheese (or ricotta for a milder version)

• 1/4 cup shredded mozzarella or parmesan (optional)

• Salt & pepper to taste

• Pinch of nutmeg (optional but great)

• 1 egg (for egg wash + optional binder in filling)

For the pastry:

• 1 sheet puff pastry, thawed (store-bought is perfect)

• Flour (for dusting)

---

Instructions:

1. Make the Filling:

   • In a skillet over medium heat, sauté onion in olive oil until soft.

   • Add garlic and cook for another minute.

   • Add spinach and cook until wilted (if using fresh) or warmed through (if using frozen).

   • Let mixture cool slightly, then stir in feta, mozzarella/parmesan if using, and season with salt, pepper, and a pinch of nutmeg.

   • Add a lightly beaten egg if you want it richer and more bound.

2. Prep the Pastry:

   • Preheat oven to 375°F (190°C).

   • Roll out puff pastry on a lightly floured surface and cut into 6 squares or rectangles.

3. Assemble:

   • Place a spoonful of filling on one side of each square.

   • Fold over and crimp edges with a fork to seal. Cut a small slit or two on top for steam.

   • Brush tops with egg wash (1 beaten egg + splash of water or milk).

4. Bake:

   • Place on a parchment-lined baking sheet and bake for 20–25 minutes, or until golden brown and puffed.

5. Serve:

   • Let cool slightly, then serve warm. Great with a side of yogurt dip or even hot sauce!

---

Want a vegan version? Or maybe something sweet and savory with caramelized onions? I got you.