🧀🌿 Spinach and Cheese Puff Pastry Squares
🧾 Ingredients (Makes about 9–12 squares)
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1 sheet puff pastry, thawed (from a 17 oz package — use both sheets for double)
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1 tbsp olive oil or butter
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2 cloves garlic, minced
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2 cups fresh spinach, chopped
(or ¾ cup thawed frozen spinach, squeezed dry) -
½ cup ricotta cheese
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½ cup shredded mozzarella or cheddar
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2 tbsp grated Parmesan cheese
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1 egg, beaten (for filling or egg wash)
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Salt & black pepper to taste
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Optional: pinch of nutmeg or chili flakes
🔪 Instructions
1️⃣ Prep the Filling
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Heat olive oil in a skillet over medium heat.
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Add garlic, sauté 30 seconds, then add spinach and cook until wilted (or warm through if using frozen).
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Remove from heat. Cool slightly.
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In a bowl, mix spinach with ricotta, shredded cheese, Parmesan, and optional 1 tbsp beaten egg to help bind.
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Season with salt, pepper, and nutmeg or chili flakes if using.
2️⃣ Prep the Pastry
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Preheat oven to 400°F (200°C).
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Roll out the puff pastry slightly on a floured surface and cut into squares (about 3×3 inches for standard size).
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Place squares on a parchment-lined baking sheet.
3️⃣ Assemble
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Spoon 1–1½ tbsp of spinach mixture into the center of each square.
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Leave as open-faced squares or fold into triangles or envelopes, pressing edges to seal.
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Brush tops with beaten egg for golden color.
4️⃣ Bake
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Bake for 15–20 minutes, or until puffed and golden brown.
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Cool slightly before serving.
✅ Variations
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Use feta or goat cheese for a tangier filling.
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Add finely chopped onions, sun-dried tomatoes, or mushrooms to the mix.
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Use phyllo dough instead of puff pastry for a flakier, lighter variation.
🧊 Make-Ahead Tip:
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Assemble, freeze unbaked on a tray, then transfer to a zip-top bag.
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Bake from frozen, adding 5 extra minutes to bake time.
Want a vegan version, spinach-artichoke twist, or a full-size tart instead of squares?
