Spinach Puff Pastry Recipe
User Reviews
4.8
15 reviews
Excellent
Spinach Puff Pastry Recipe
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Spinach puff pastry has flaky golden pastry and a creamy spinach filling. These bite-sized treats are perfect for any occasion, from game day to elegant dinner parties.
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Ingredients
- 1 heet puff pastry thawed
- 2 cups fresh spinach chopped
- 1 garlic clove minced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella
- 1 egg beaten
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a medium skillet, sauté the chopped spinach with garlic, salt, and pepper over medium heat for about 2 minutes, until wilted. Remove from heat and let cool.
- Roll out the puff pastry on a lightly floured surface and cut into 10 equal circles by using a 2 inch biscuit cutter. You can also just cut it into squares.
- Spread 1 tablespoon of ricotta in the center of each pastry. Place about 1–2 tablespoons of the spinach mixture in the center. Sprinkle them with the shredded mozzarella cheese.
- Brush the tops of the pastries with the beaten egg to give them a golden color when baked.
- Place the pastries on the prepared baking sheet and bake for 18–20 minutes or until golden brown and puffed.
- Let the pastries cool slightly before serving. Serve warm.
Notes
- Keep your puff pastry cold until you're ready to use it. It needs to be not frozen but not warm, either.
- You can use frozen spinach, just make sure to thaw and squeeze out ALL the excess water. Use about 1/2 cup of thawed frozen spinach to replace the 2 cups of fresh.
- After sautéing the spinach, make sure it's well-drained. Nobody wants soggy pastries!
- Experiment with add-ins like crumbled feta cheese, sauteed mushrooms, or caramelized onions.
- You can also freeze these before baking. Assemble the pastries completely, but don't egg wash them yet. Place them on a baking sheet and freeze until solid, about 2 hours. Transfer to a freezer-safe bag and store for up to 3 months. When you are ready to bake, brush with egg wash and put them straight into the oven, adding 2-3 minutes to the baking time.
- Keep your puff pastry cold until you're ready to use it. It needs to be not frozen but not warm, either.
- You can use frozen spinach, just make sure to thaw and squeeze out ALL the excess water. Use about 1/2 cup of thawed frozen spinach to replace the 2 cups of fresh.
- After sautéing the spinach, make sure it's well-drained. Nobody wants soggy pastries!
- Experiment with add-ins like crumbled feta cheese, sauteed mushrooms, or caramelized onions.
- You can also freeze these before baking. Assemble the pastries completely, but don't egg wash them yet. Place them on a baking sheet and freeze until solid, about 2 hours. Transfer to a freezer-safe bag and store for up to 3 months. When you are ready to bake, brush with egg wash and put them straight into the oven, adding 2-3 minutes to the baking time.
Nutrition Information
Show Details
Calories
173kcal
(9%)
Carbohydrates
12g
(4%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.002g
Cholesterol
25mg
(8%)
Sodium
158mg
(7%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
661IU
(13%)
Vitamin C
2mg
(2%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 25mg | 8% |
| Sodium | 158mg | 7% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 661IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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