spinach and cheese puff pastry squares

🧀🌿 Spinach and Cheese Puff Pastry Squares

🧾 Ingredients (Makes about 9–12 squares)

• 1 sheet puff pastry, thawed (from a 17 oz package — use both sheets for double)

• 1 tbsp olive oil or butter

• 2 cloves garlic, minced

• 2 cups fresh spinach, chopped
  (or ¾ cup thawed frozen spinach, squeezed dry)

• ½ cup ricotta cheese

• ½ cup shredded mozzarella or cheddar

• 2 tbsp grated Parmesan cheese

• 1 egg, beaten (for filling or egg wash)

• Salt & black pepper to taste

• Optional: pinch of nutmeg or chili flakes

🔪 Instructions

1️⃣ Prep the Filling

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

2. Add garlic, sauté 30 seconds, then add spinach and cook until wilted (or warm through if using frozen).

3. Remove from heat. Cool slightly.

4. In a bowl, mix spinach with ricotta, shredded cheese, Parmesan, and optional 1 tbsp beaten egg to help bind.

5. Season with salt, pepper, and nutmeg or chili flakes if using.

2️⃣ Prep the Pastry

1. Preheat oven to 400°F (200°C).

2. Roll out the puff pastry slightly on a floured surface and cut into squares (about 3×3 inches for standard size).

3. Place squares on a parchment-lined baking sheet.

3️⃣ Assemble

• Spoon 1–1½ tbsp of spinach mixture into the center of each square.

• Leave as open-faced squares or fold into triangles or envelopes, pressing edges to seal.

• Brush tops with beaten egg for golden color.

4️⃣ Bake

• Bake for 15–20 minutes, or until puffed and golden brown.

• Cool slightly before serving.

✅ Variations

• Use feta or goat cheese for a tangier filling.

• Add finely chopped onions, sun-dried tomatoes, or mushrooms to the mix.

• Use phyllo dough instead of puff pastry for a flakier, lighter variation.

🧊 Make-Ahead Tip:

• Assemble, freeze unbaked on a tray, then transfer to a zip-top bag.

• 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?