Spinach Stuffed Pastry

Yum — Spinach Stuffed Pastry is a golden, flaky, savory treat that can be made in so many styles: Greek spanakopita, Middle Eastern fatayer, or simple puff pastry turnovers. 🥬🥐

Here’s a versatile version that’s easy, delicious, and can be adapted to your style — buttery puff pastry stuffed with a creamy spinach filling.

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🥬 Spinach Stuffed Pastry (Easy Spanakopita-Style)

Ingredients

(Makes 8 pastries)

For the filling:

• 1 tbsp olive oil or butter

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• 10 oz (280 g) fresh spinach (or frozen, thawed and well-drained)

• ½ cup (100 g) crumbled feta cheese

• ¼ cup (60 g) ricotta or cream cheese (optional for creaminess)

• 1 egg (for binding)

• Salt & black pepper, to taste

• Pinch of nutmeg (optional but classic)

For the pastry:

• 1 sheet puff pastry, thawed

• 1 egg, beaten (for egg wash)

• Sesame seeds or nigella seeds (optional, for topping)

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Instructions

1. Prepare the filling

1. Heat olive oil in a pan over medium heat.

2. Add onion and sauté until soft and translucent.

3. Add garlic, cook 30 seconds, then stir in spinach.

4. Cook until wilted and moisture evaporates (if using fresh spinach).

5. Remove from heat and let cool slightly.

6. Stir in feta, ricotta, egg, salt, pepper, and nutmeg. Mix until combined.

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2. Prepare the pastry

1. Preheat oven to 400°F (200°C).

2. Roll out puff pastry slightly on a floured surface.

3. Cut into 8 squares (about 4 inches each).

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3. Fill and shape

1. Place 1–2 tbsp of filling in the center of each square.

2. Fold pastry into a triangle or rectangle, pressing edges with a fork to seal.

3. Brush tops with beaten egg.

4. Sprinkle sesame or nigella seeds if desired.

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4. Bake

• Arrange on a parchment-lined baking sheet.

• Bake 18–22 minutes, until golden brown and puffed.

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5. Serve

• Serve warm with yogurt-dill sauce, tzatziki, or sweet chili dip.

• They’re great for breakfast, appetizers, or lunchboxes.

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💡 Tips

• Frozen spinach: Squeeze out all water to avoid soggy pastry.

• Add cheese variety: A little mozzarella makes it gooier; feta keeps it tangy.

• Phyllo option: You can use phyllo sheets instead of puff pastry — layer 4–5 sheets with melted butter, add filling, fold, and bake.

• These pastries freeze beautifully before baking — just brush with egg wash before popping into the oven from frozen (add ~5 minutes to bake time).

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Would you like me to give you the Greek-style spanakopita version (made in layers with phyllo and olive oil instead of puff pastry)?