Spinach Stuffed Pastry Recipe 🥐
This Spinach Stuffed Pastry is a delightful dish that combines flaky puff pastry with a creamy and savory spinach filling. Ideal for beginners and perfect for any occasion, you’ll enjoy the goodness while impressing your family and friends. Whether served as an appetizer, snack, or part of a meal, this recipe is quick, easy, and very satisfying!
Description
These golden-brown pastries are stuffed with a delicious mixture of fresh spinach, ricotta, and Parmesan cheeses, making them a perfect addition to any table—be it brunch, lunch, or dinner. Their versatility and rich flavors make them an irresistible treat!
Ingredients
– 2 sheets puff pastry, thawed
– 2 cups fresh spinach, chopped
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten (for egg wash)
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions
1. **Preheat Oven**: Preheat your oven to 400°F (200°C).
2. **Sauté Spinach**: In a skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté until wilted (about 3-4 minutes). Season with garlic powder, salt, and pepper. Remove from heat and let cool slightly.
3. **Prepare Filling**: In a mixing bowl, combine the sautéed spinach with ricotta and Parmesan cheese. Stir until well mixed.
4. **Roll Out Pastry**: On a lightly floured surface, roll out the thawed puff pastry sheets to smooth out any creases.
5. **Cut Pastry**: Cut each sheet into squares or circles, about 4×4 inches or 5-inch circles depending on your preference.
6. **Fill Pastry**: Place a generous spoonful of the spinach mixture in the center of each square or circle.
7. **Fold and Seal**: Fold the pastries over the filling to create triangles or half-moon shapes. Press the edges with a fork to seal completely to prevent any filling from leaking out.
8. **Egg Wash**: Brush the tops of the pastries with beaten egg to give them a golden color when baked.
9. **Bake**: Place the pastries on a baking sheet lined with parchment paper and bake for about 25-30 minutes, or until they are puffed and golden brown.
10. **Serve**: Remove from the oven and let cool for a few minutes. Serve warm.
Notes
– **Thawing Puff Pastry**: Make sure to completely thaw the puff pastry before using it for best results. This usually takes about 30 minutes at room temperature.
– **Spinach Variations**: You can also use frozen spinach; just ensure to thaw and drain it well to remove excess moisture.
– **Cheese Alternatives**: Feel free to substitute ricotta with cream cheese or cottage cheese for different flavor profiles.
Tips
– **Prep Ahead**: You can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours before assembling the pastries.
– **Add Herbs**: Consider adding fresh herbs like basil or dill to the filling for an extra boost of flavor.
– **Serving Suggestions**: These pastries pair well with a light salad or a dipping sauce like marinara or tzatziki.
Servings
This recipe serves approximately 4-6 people, depending on portion size.
Nutritional Info (Approximate per pastry, excluding egg wash)
– Calories: 170
– Protein: 6g
– Carbohydrates: 12g
– Fat: 10g
– Fiber: 1g
Benefits
– **Nutrient-Rich**: Spinach is a great source of vitamins A, C, and K, as well as iron.
– **Protein-Packed**: The combination of ricotta and Parmesan cheese adds a good amount of protein to your meal.
– **Quick & Easy**: Perfect for busy weeknights or unexpected guests!
Q&A
**Q: Can I make these pastries vegetarian?**
A: Yes, this recipe is naturally vegetarian as it contains no meat.
**Q: Can I freeze these pastries?**
A: Yes, you can freeze them before baking. Place them on a baking sheet to freeze individually, then transfer to an airtight container once frozen. Bake directly from the freezer, adding a few extra minutes to the baking time.
**Q: What can I serve with these pastries?**
A: They go wonderfully with a light salad, a bowl of soup, or a tangy dipping sauce.
**Q: Can I use other fillings?**
A: Absolutely! Feel free to experiment with different fillings like mushrooms, artichokes, or other cheeses.
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