Dairy-Free Spinach and Cheese Pastry
Delight in the indulgence of these Dairy-Free Spinach and Cheese Pastries, a mouthwatering twist on a classic favorite that’s perfect for plant-based eaters or anyone seeking a dairy-free treat! These flaky puff pastry parcels are filled with a creamy mixture of sautéed baby spinach, garlic, dairy-free cream cheese, and shredded mozzarella, delivering a heavenly balance of flavors and textures. With just 20 minutes of prep time and golden perfection baked in under 25 minutes, these pastries make for an irresistible appetizer, snack, or brunch addition. Featuring the magic of dairy-free puff pastry and a light almond milk glaze, this recipe is both easy to prepare and sure to wow your taste buds.
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Recipe Information
Ingredients
- 1 sheet Frozen dairy-free puff pastry
- 150 grams Baby spinach
- 120 grams Dairy-free cream cheese
- 100 grams Shredded dairy-free mozzarella
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Unsweetened almond milk
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Thaw the puff pastry sheet according to package instructions. Make sure it’s pliable but still cold.
While the puff pastry is thawing, heat olive oil in a large skillet over medium heat.
Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
Add the spinach to the skillet and cook until it’s wilted, about 3-4 minutes. Turn off the heat and let the spinach cool slightly.
In a large bowl, mix the sautéed spinach with dairy-free cream cheese, shredded dairy-free mozzarella, salt, and black pepper. Stir until well combined.
On a lightly floured surface, roll out the puff pastry sheet slightly to smooth the edges. Cut the sheet into 4 equal squares.
Place a generous scoop of the spinach and cheese mixture in the center of each square.
Fold each square into a triangle or rectangle shape, depending on your preference, and press the edges together to seal. Use a fork to crimp the edges for an extra-tight seal.
Brush the tops of the pastries with unsweetened almond milk for a golden finish.
Place the pastries on the prepared baking sheet, ensuring at least 1 inch of space between them.
Bake in the preheated oven for 20-25 minutes, or until the pastries are puffed and golden brown.
Remove from the oven and let the pastries cool for 5 minutes before serving.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2587 mg | 112% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 1.1 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 967 mg | 74% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 107 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.
