Cheese Spinach Puff Pastry Pockets
Bite into flaky, golden perfection with these irresistible Cheese Spinach Puff Pastry Pockets, the ultimate appetizer or snack for any occasion! Featuring buttery puff pastry filled with a creamy, cheesy medley of ricotta, mozzarella, and Parmesan, combined with garlicky sautéed spinach, these savory pockets deliver bold flavors and a satisfying texture in every bite. Easy to prepare with just 20 minutes of hands-on time, this recipe is ideal for weeknight indulgence or entertaining guests. Each pocket is delicately brushed with egg wash for a crisp, glossy finish and baked to puffed, golden perfection. Pair them with a fresh salad or enjoy as a standalone treat—these puff pastry pockets are a true crowd-pleaser!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 4 cups Fresh spinach
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 1 whole Egg
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon All-purpose flour (for dusting)
- 1 whole Egg (for egg wash)
- 1 teaspoon Water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw the puff pastry sheets according to the package instructions. Lightly dust your working surface with flour.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Remove from heat and allow it to cool for a few minutes.
Using a clean kitchen towel, squeeze out excess moisture from the cooked spinach. Transfer the spinach to a mixing bowl.
Add the ricotta cheese, mozzarella cheese, Parmesan cheese, one egg, salt, and black pepper to the bowl with the spinach. Mix until well combined.
Roll out the puff pastry sheets on the floured surface to ensure even thickness. Cut each sheet into 6 equal rectangles.
Place a heaping tablespoon of the spinach and cheese mixture onto one half of each rectangle, leaving a small border around the edges.
In a small bowl, whisk together one egg with a teaspoon of water to create an egg wash. Lightly brush the edges of each pastry rectangle with the egg wash.
Fold the other half of each rectangle over the filling, creating a pocket. Press the edges with a fork to seal.
Transfer the filled pockets to the prepared baking sheet. Brush the tops with the egg wash for a golden finish.
Using a sharp knife, make a small slit or two on the top of each pastry to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and flaky.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 432 mg | 33% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
