Spinach Stuffed Pastry

Here’s a tasty and easy recipe for Spinach Stuffed Pastry, perfect as a snack, appetizer, or light meal. You can make these with puff pastry, phyllo dough, or even pie crust.

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🥬 Spinach Stuffed Pastry

Ingredients (Makes 6–8 pastries):

• 1 sheet puff pastry (thawed, if frozen)

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 cups fresh spinach (or 1½ cups frozen spinach, thawed and squeezed dry)

• ½ cup feta cheese, crumbled (or ricotta for a milder version)

• ¼ cup grated Parmesan (optional)

• 1 egg, beaten (for egg wash)

• Salt & pepper, to taste

• Optional: a pinch of nutmeg or red pepper flakes for extra flavor

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🧑‍🍳 Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the filling:

   • Heat olive oil in a pan over medium heat.

   • Sauté onion until soft (3–4 mins), then add garlic and cook for 30 seconds.

   • Add spinach and cook until wilted (or just warm it through if using thawed frozen spinach).

   • Remove from heat, stir in feta, Parmesan (if using), salt, pepper, and a pinch of nutmeg.

   • Let mixture cool slightly.

3. Assemble the pastries:

   • Roll out the puff pastry and cut into squares (4–6 inches each).

   • Spoon a small amount of spinach filling into the center of each square.

   • Fold into triangles or rectangles and press edges with a fork to seal.

   • Brush tops with beaten egg.

4. Bake:

   • Place on the baking sheet and bake for 15–20 minutes, or until golden and puffed.

5. Serve warm or at room temperature.

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🧀 Variations:

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

• Use phyllo dough instead of puff pastry for a crispier texture (layer 3–4 sheets with melted butter or oil between).

• Try a vegan version with vegan cheese or tofu and dairy-free pastry.

Would you like a Middle Eastern-style (like börek) version or a Greek-inspired spanakopita variant?