Low Sodium Spinach and Cheese Pastry
Indulge in the irresistible charm of these Low Sodium Spinach and Cheese Pastries, a healthier twist on the classic savory treat. Featuring a homemade flaky pastry made with unsalted butter and Greek yogurt, these bundles of delight are stuffed with a creamy, nutrient-packed filling of fresh baby spinach, low-sodium ricotta, and mozzarella cheese, seasoned delicately with garlic and black pepper. Perfectly golden and beautifully crimped, these savory pastries are ideal for brunch, snack time, or as a crowd-pleasing appetizer. Ready in just over an hour, they are a delicious way to enjoy comfort food with reduced sodium—perfect for those seeking a heart-friendly recipe without compromising on flavor.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 250 grams all-purpose flour
- 70 grams plain Greek yogurt, unsweetened
- 3 tablespoons cold water
- 150 grams baby spinach, fresh
- 100 grams low-sodium ricotta cheese
- 50 grams low-sodium mozzarella cheese, shredded
- 1 clove garlic, minced
- 0.25 teaspoons black pepper, freshly ground
- 1 unit egg yolk
- 1 tablespoon milk (for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour and unsalted butter. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
Add the Greek yogurt and cold water to the bowl. Mix gently until the dough comes together, being careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, heat a large skillet over medium heat and add the fresh baby spinach. Cook for 2-3 minutes, stirring frequently, until the spinach has wilted. Remove from heat and let cool slightly.
In a medium bowl, mix the wilted spinach with the low-sodium ricotta cheese, low-sodium mozzarella, minced garlic, and black pepper. Stir until well combined.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
After chilling, roll the dough out on a lightly floured surface into a rectangle, approximately 30x40 cm (12x16 inches) in size. Cut the dough into 6 equal rectangles.
Place a spoonful of the spinach and cheese mixture in the center of each rectangle. Fold the dough over the filling to create a triangle or rectangle-shaped pastry, pressing the edges to seal. Use a fork to crimp the edges for a decorative finish.
In a small bowl, beat the egg yolk with the milk to create an egg wash. Brush the top of each pastry lightly with the egg wash.
Transfer the pastries to the prepared baking sheet and bake for 20-25 minutes, or until golden and flaky.
Allow the pastries to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 206.0 g | 75% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 6.5 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 908 mg | 70% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1399 mg | 30% | |
*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.
