Spinach and Cheese Pastry
Indulge in the irresistible flavors of these homemade Spinach and Cheese Pastries, a perfect harmony of flaky puff pastry and a creamy, savory filling. Packed with fresh spinach, tangy feta, smooth ricotta, and nutty parmesan, these pastries boast a delightful combination of textures and bold tastes. Enhanced with aromatic garlic, a hint of nutmeg, and golden egg-washed exteriors, they make an elegant appetizer, snack, or light meal. Ready in under an hour, these pastries are an effortless way to impress guests or elevate your everyday cooking. Perfectly golden and baked to perfection, these spinach and cheese turnovers are a delicious and portable treat for any spinach lover! Keywords: spinach and cheese pastry, puff pastry appetizer, feta and ricotta recipe, savory pastry recipe, easy spinach turnover.
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Recipe Information
Ingredients
- 2 sheets frozen puff pastry sheets
- 300 grams fresh spinach
- 150 grams feta cheese, crumbled
- 100 grams ricotta cheese
- 50 grams parmesan cheese, grated
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 large egg, beaten (for egg wash)
Instructions
Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
Thaw the puff pastry sheets according to package instructions.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 4 minutes.
Add the spinach to the skillet and cook until wilted, about 2 more minutes. Remove from heat and allow to cool slightly.
In a large bowl, combine the spinach mixture with feta cheese, ricotta cheese, and parmesan cheese. Mix well.
Stir in the egg, salt, black pepper, and nutmeg. Ensure all ingredients are thoroughly combined.
On a lightly floured surface, roll out each puff pastry sheet into a rectangle about 12 by 10 inches.
Cut each sheet into 4 equal squares.
Place a generous spoonful of the spinach and cheese mixture into the center of each square.
Using a brush, apply a bit of beaten egg around the edges of each pastry square to create an egg wash.
Fold each square into a triangle, forming turnovers. Press the edges with a fork to seal thoroughly.
Transfer the pastries to the prepared baking sheet.
Brush the tops of the pastries with the remaining beaten egg.
Bake in the preheated oven for 20-25 minutes, until the pastries are puffed and golden brown.
Allow to cool for a few minutes before serving. Enjoy your spinach and cheese pastries warm!
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 5747 mg | 250% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 8.9 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 2049 mg | 158% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 640 mg | 14% | |
*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.
