Description:
These Spinach Stuffed Pastries are buttery, flaky pockets filled with a rich mixture of spinach, cheese, garlic, and herbs. Perfect as appetizers, snacks, or light meals — they’re inspired by Mediterranean and Middle Eastern flavors.
Ingredients
For the Filling:
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 cups (90 g) fresh spinach, chopped (or 1½ cups frozen, thawed & squeezed dry)
- ½ cup (100 g) feta cheese, crumbled
- ¼ cup (60 g) cream cheese or ricotta
- Salt and black pepper to taste
- ¼ tsp nutmeg (optional)
- 1 egg (for binding)
For the Pastry:
- 1 sheet puff pastry or 8 sheets phyllo dough (store-bought or homemade)
- 1 egg yolk + 1 tbsp milk (for egg wash)
- Sesame seeds or nigella seeds (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
Line a baking tray with parchment paper. - Make the Filling:
- Heat olive oil in a pan.
- Sauté onion until soft and translucent.
- Add garlic and spinach, cook until wilted (2–3 minutes).
- Remove from heat, stir in feta, cream cheese, salt, pepper, and nutmeg.
- Add a beaten egg and mix well. Let it cool slightly.
- Prepare the Pastry:
- Roll out puff pastry on a lightly floured surface.
- Cut into squares or triangles.
- Spoon 1–2 tbsp of filling in the center.
- Fold over the pastry to form a pocket (triangle or rectangle) and seal the edges with a fork.
- Brush and Bake:
- Brush tops with egg wash.
- Sprinkle sesame or nigella seeds if desired.
- Bake for 20–25 minutes, until golden brown and puffed.
- Cool and Serve:
- Let cool slightly before serving.
- Serve warm with yogurt dip, tzatziki, or marinara sauce.
Tips:
- Don’t overfill the pastries or they may burst open.
- For extra crispiness, bake on the middle rack.
- These can be frozen before baking — just bake from frozen for a few extra minutes.