Introduction
These golden, flaky spinach and cheese puff pastries are pure comfort food — crispy on the outside, creamy and cheesy on the inside. Perfect for breakfast, brunch, or as a savory snack, they’re a delicious twist on the classic Greek spanakopita but much easier to make. You only need a few simple ingredients and store-bought puff pastry to get bakery-style results right at home.
Ingredients**
For the filling:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 250 g (about 9 oz) fresh spinach (or frozen, thawed and drained)
- Salt and pepper, to taste
- 1/2 teaspoon ground nutmeg (optional but recommended)
- 200 g (7 oz) ricotta cheese or cream cheese
- 150 g (5 oz) shredded mozzarella
- 50 g (1.5 oz) crumbled feta (optional for a tangy flavor)
- 1 egg, lightly beaten
For the pastry:
- 1 package puff pastry sheets (about 500 g), thawed if frozen
- 1 egg, beaten (for egg wash)
- Black sesame seeds or poppy seeds for topping (optional)
Instructions**
- Preheat the Oven
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Prepare the Filling
- Heat olive oil or butter in a skillet over medium heat.
- Add chopped onion and sauté until translucent, about 3 minutes.
- Add minced garlic and cook for 1 more minute.
- Stir in the spinach and cook until wilted (or until any moisture evaporates if using thawed frozen spinach).
- Season with salt, pepper, and nutmeg.
- Transfer to a bowl and let it cool slightly.
- Add ricotta (or cream cheese), mozzarella, and feta. Mix well.
- Stir in one beaten egg to bind the filling.
- Assemble the Pastries
- Roll out the puff pastry sheets on a lightly floured surface.
- Cut into rectangles or squares (around 10×10 cm each).
- Place a spoonful of the spinach mixture in the center of half the squares.
- Brush the edges with a little beaten egg.
- Top each with another pastry square and press the edges with a fork to seal.
- Transfer to the prepared baking sheet.
- Brush and Top
- Brush the tops with the remaining beaten egg for that golden shine.
- Sprinkle with sesame or poppy seeds if desired.
- Bake
- Bake for 20–25 minutes, or until puffed up and golden brown.
- Cool Slightly and Serve
- Let them rest for 5 minutes before serving. They’re best warm with gooey melted cheese inside!
Serving Ideas**
- Pair with a fresh green salad or tomato soup.
- Serve as a brunch appetizer with coffee or tea.
- Great for freezing and reheating — just bake and freeze in an airtight container.
Benefits**
- Spinach: Packed with iron, fiber, and antioxidants.
- Cheese: Adds protein and calcium.
- Puff pastry: Light and flaky — satisfying without being too heavy.
- Quick & versatile: You can customize the filling — try mushrooms, ham, or sun-dried tomatoes!
History**
This dish takes inspiration from Greek Spanakopita, a traditional spinach pie layered with phyllo dough and cheese. However, puff pastry gives it a French-inspired twist — buttery, flaky, and ready in a fraction of the time. It’s a fusion of Mediterranean flavors and European pastry craftsmanship.
Nutrition (per pastry, approx.)**
- Calories: 270 kcal
- Protein: 9 g
- Carbohydrates: 22 g
- Fat: 17 g
- Fiber: 2 g
- Calcium: 180 mg
Conclusion**
Flaky, golden, cheesy perfection — these Spinach and Cheese Puff Pastries are little pockets of joy. Whether for a cozy morning or a dinner side, they’ll disappear in minutes. Easy to make, impossible to resist.
