Spinach and Cheese Puff Pastry Squares
Golden puff pastry is filled with a savory spinach and cheese mixture, then baked until crispy and delicious. Great for parties, brunches, or meal prep.
Ingredients
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1 package (about 17.3 oz) puff pastry (2 sheets), thawed
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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5–6 oz fresh spinach (or 1 box frozen spinach, thawed and well-drained)
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½ cup ricotta cheese
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½ cup crumbled feta cheese
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½ cup shredded mozzarella or Parmesan cheese
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1 egg
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon dried oregano or Italian seasoning
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1 egg (beaten, for egg wash)
Instructions
1. Preheat Oven
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Preheat oven to 400°F (200°C).
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Line a baking sheet with parchment paper.
2. Cook the Spinach Mixture
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Heat olive oil in a skillet over medium heat.
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Add chopped onion and sauté for 3–4 minutes until soft.
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Add garlic and cook for 30 seconds more.
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Stir in fresh spinach and cook until wilted (or add well-drained frozen spinach). Remove excess moisture by pressing with a paper towel or clean cloth.
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Remove from heat and let it cool slightly.
3. Make the Cheese Filling
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In a mixing bowl, combine the cooled spinach mixture with ricotta, feta, mozzarella (or Parmesan), 1 egg, salt, pepper, and oregano. Mix until fully combined.
4. Cut and Fill the Puff Pastry
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Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 9 equal squares (for a total of 18).
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Place a heaping tablespoon of filling in the center of half the squares.
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Brush edges with a little water or egg wash.
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Top each with another square and press edges to seal (use a fork to crimp if desired).
Optional: Instead of sealing, you can bake them open-faced by placing filling in the center and folding up the edges slightly for a rustic look.
5. Egg Wash and Bake
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Place filled squares on the baking sheet.
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Brush tops with beaten egg for a golden finish.
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Bake for 18–22 minutes, or until puffed and golden brown.
Serving Suggestions
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Serve warm or at room temperature.
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Great with a side salad, tomato soup, or as part of a brunch spread.
Storage and Reheating
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Freeze after baking and reheat in the oven at 375°F for 10–12 minutes.
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To reheat: Bake at 350°F for 8–10 minutes until warmed and crisp.
Tips
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Make sure to drain spinach thoroughly to avoid soggy pastry.
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Add red pepper flakes for a little heat.
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Substitute ricotta with cream cheese for a richer filling.
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Want more protein? Add cooked bacon bits or diced ham to the filling.
Let me know if you’d like a vegan version or one using different greens like kale or chard.