Spinach and Cheese Stuffed Puff Pastry 🥬🧀🥐
Crispy on the outside, melty and savory on the inside—this Spinach and Cheese Stuffed Puff Pastry is the definition of crowd-pleasing comfort food. Packed with creamy cheeses and garlicky spinach, it’s a dish that looks elegant but takes very little effort.
Perfect for brunch, a light dinner, or a savory party snack, this golden bake is one of those rare recipes that delivers every time.
Why I Love This Recipe
Puff pastry is the ultimate shortcut to feeling like a pro in the kitchen. I love how quickly this dish comes together—you get bakery-style results with store-bought dough, and the filling is endlessly customizable. It’s fancy enough to serve guests, but cozy enough to whip up on a Sunday afternoon.
Plus, that golden crust with a hint of garlic, cheese, and spinach? Unreal.
Ingredients
For the Filling:
- 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese (or cream cheese)
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 1 tsp olive oil
For the Pastry:
- 1 sheet puff pastry (thawed if frozen)
- 1 egg
- 1 tbsp milk
- Black sesame seeds or chili flakes (optional garnish)
Instructions
1. Prepare the Filling
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the spinach and cook until wilted (or just heat briefly if using thawed frozen spinach).
Remove from heat and cool slightly.
In a mixing bowl, combine the spinach with mozzarella, ricotta, Parmesan, salt, pepper, and red pepper flakes. Mix until well blended.
2. Prepare the Pastry
Preheat oven to 375°F (190°C). Roll out the thawed puff pastry sheet on a lightly floured surface.
Spoon the spinach-cheese mixture into the center, leaving a border around the edges (about 1 inch).
3. Seal and Assemble
Fold the pastry over the filling—either into a rectangle or triangle. Press edges firmly with a fork to seal.
Transfer to a parchment-lined baking sheet.
4. Brush and Garnish
In a small bowl, whisk together the egg and milk to make an egg wash. Brush this over the pastry for that golden-brown finish.
Sprinkle sesame seeds or chili flakes for an optional flavor and texture boost.
5. Bake
Bake for 20–25 minutes, or until puffed and deeply golden. Let cool slightly before slicing.
Tips for Success
- Thaw your puff pastry in the fridge, not the counter—it prevents sticking.
- Squeeze out all liquid from frozen spinach to avoid soggy pastry.
- Don’t overfill! It makes sealing tricky and can cause leakage.
- Add chopped sun-dried tomatoes or sautéed mushrooms for extra flavor.
- Make it mini: cut into small squares or triangles before baking for handheld snacks.
Serving Suggestions
This dish shines on its own, but here’s how to round it out:
- Serve with tzatziki or garlic yogurt sauce for dipping.
- Pair with a bowl of tomato soup or a crisp green salad.
- Enjoy alongside Blueberry Lemonade for a refreshing, savory-sweet combo.
- Include in a brunch board with Sheet Pan Quesadillas and fruit.
Storage & Leftovers
- Fridge: Store cooled leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven or air fryer at 350°F until crisp—avoid the microwave if you want to keep the flakiness.
- Freeze: Freeze unbaked, filled pastries on a tray, then store in a zip-top bag. Bake from frozen, adding 5–7 minutes to baking time.
More Recipes You’ll Love
For more savory comfort food vibes, don’t miss:
- These Sheet Pan Quesadillas – quick and packed with flavor
- These Easy Turkey Wings – slow-roasted and ultra satisfying
- Dorito Casserole – a fun, cheesy twist on taco night
- Tomato Skillet with Okra and Sausage – bold and southern-style
- Blueberry Lemonade – the ultimate drink pairing
Final Thoughts
This Spinach and Cheese Stuffed Puff Pastry is the kind of dish that instantly impresses—whether you’re pulling it out for guests or just yourself on a cozy night in. It’s flaky, cheesy, flavorful, and endlessly adaptable.
If you try it out, tag me or share your version—I’d love to see what fillings you experiment with. And don’t forget to follow along at ChefManiac.com for more flaky, cheesy, feel-good eats.
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