Spinach and cheese pastry is a savory, flaky treat filled with a rich mixture of spinach and cheeses. Ideal for breakfast, brunch, or as a light snack, this recipe combines simplicity with delicious flavor. The golden puff pastry shell encases a creamy, herbed spinach filling that’s both comforting and satisfying.
Why You’ll Love This Recipe
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Deliciously savory and flaky
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Perfect for any meal or occasion
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Quick and easy with minimal prep
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Great make-ahead or freezer-friendly option
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Easily customizable to your taste
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Frozen puff pastry sheets
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Fresh spinach leaves
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Feta cheese
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Ricotta cheese
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Parmesan cheese
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Eggs
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Olive oil
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Garlic cloves
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Salt and pepper
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Optional: Sun-dried tomatoes, nutmeg, fresh herbs like dill or parsley
Directions
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Cook the spinach: In a pan, heat olive oil and sauté minced garlic until fragrant. Add spinach and cook until wilted. Remove excess moisture and chop finely.
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Make the filling: In a mixing bowl, combine chopped spinach, crumbled feta, ricotta, grated Parmesan, eggs, salt, pepper, and optional ingredients like sun-dried tomatoes or herbs. Mix until well combined.
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Prepare the pastry: Roll out thawed puff pastry on a lightly floured surface. Cut into squares or rectangles.
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Assemble: Add a spoonful of the spinach mixture to the center of each pastry square. Fold over to create a pocket and press edges to seal. Use a fork to crimp the edges.
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Bake: Place on a parchment-lined baking sheet. Brush tops with beaten egg. Bake at 400°F (200°C) for 15-20 minutes, or until golden brown and crisp.
Servings and Timing
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Servings: 8-10 pastries (depending on size)
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Prep Time: 20 minutes
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Cook Time: 15-20 minutes
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Total Time: Approximately 40 minutes
Variations
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Use different cheeses like mozzarella or goat cheese for a unique twist
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Add caramelized onions or mushrooms for extra depth
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Spice it up with red pepper flakes or chili powder
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Make a large pastry pie instead of individual servings
Storage/Reheating
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Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days
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Freezing: Freeze baked or unbaked pastries for up to 1 month
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Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy
FAQs
What type of pastry works best?
Use store-bought frozen puff pastry sheets for best results. They are convenient and yield a flaky, golden crust.
Can I use frozen spinach?
Yes, frozen spinach works well. Be sure to thaw and squeeze out as much liquid as possible to avoid a soggy filling.
How do I prevent soggy bottoms?
Ensure your spinach is well-drained and avoid overfilling the pastries. Baking on parchment paper also helps.
Can I prepare the pastries ahead of time?
Yes, you can assemble them a day in advance and refrigerate until ready to bake.
Are these pastries vegetarian?
Yes, this recipe is vegetarian as long as vegetarian cheeses are used.
Can I make them vegan?
Use plant-based pastry and substitute dairy cheese and eggs with vegan alternatives to make a vegan version.
What dipping sauces go well with these?
Serve with tzatziki, garlic yogurt, tomato chutney, or even a mild hot sauce for extra flavor.
Can I use phyllo dough instead of puff pastry?
Yes, though the texture will be different. Brush layers of phyllo with melted butter or oil before filling and baking.
How long do they stay fresh?
They stay fresh for about 3 days in the fridge. Reheat before serving to maintain the texture.
Can I make this as one large pie?
Absolutely. Use the same filling and layer it between two sheets of puff pastry in a baking dish. Adjust baking time accordingly.
Conclusion
Spinach and cheese pastries are a delicious, crowd-pleasing snack or light meal that come together with ease. With their golden, flaky crust and rich, cheesy filling, they’re perfect for entertaining or enjoying at home. Whether served hot from the oven or prepared in advance, these pastries deliver flavor and comfort in every bite.
Print
Spinach and Cheese Pastry
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 pastries 1x
- Category: Appetizer, Snack
- Method: Bake
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
This Spinach and Cheese Pastry is a savory, flaky delight made with puff pastry, sautéed spinach, and a creamy cheese filling. Perfect as an appetizer, brunch bite, or savory snack, these pastries are easy to make and always crowd-pleasing.
Ingredients
- 1 sheet puff pastry, thawed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1/2 cup ricotta or cream cheese
- 1/4 cup crumbled feta or shredded mozzarella
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
- Optional: pinch of nutmeg or chili flakes
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Season with salt, pepper, and optional nutmeg or chili flakes. Let cool slightly.
- In a bowl, mix spinach with ricotta and feta (or cheese of choice) until creamy.
- Roll out puff pastry and cut into squares (4–6 pieces depending on size).
- Place a spoonful of filling in the center of each square. Fold over to form triangles or rectangles and seal edges with a fork.
- Brush with egg wash and bake for 18–20 minutes or until puffed and golden brown.
- Cool slightly before serving.
Notes
- Can be made ahead and frozen unbaked—just add a few extra minutes when baking from frozen.
- Try different cheese combos like goat cheese and parmesan.
- Serve with tzatziki, marinara, or a yogurt dip for extra flavor.
Nutrition
- Calories: 220 kcal
- Sugar: 1g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
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