Spinach Gruyere Puff Pastry
Elevate your appetizer game with this irresistible Spinach Gruyere Puff Pastry recipe! Featuring flaky, buttery puff pastry filled with a creamy blend of ricotta, rich Gruyere cheese, and perfectly seasoned sautéed spinach, these golden bites are as elegant as they are comforting. Delicate hints of garlic, nutmeg, and black pepper enhance the flavor profile, while a quick egg wash ensures a beautifully crisp, glossy finish. Perfect for entertaining, brunch spreads, or a satisfying snack, these hand-held pastries come together with minimal effort but deliver gourmet-level results. Whether served warm or at room temperature, they’re guaranteed to impress every crowd.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 4 cups fresh spinach
- 1 cup gruyere cheese
- 1 cup ricotta cheese
- 1 large egg
- 1 large egg (for egg wash)
- 1 tablespoon olive oil
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon ground nutmeg
- 1 tablespoon flour
- 1 tablespoon milk (optional, if mixture is too thick)
Instructions
Thaw the puff pastry sheets according to package instructions.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat a large skillet over medium heat and add the olive oil.
Finely mince the garlic cloves and sauté in the olive oil until fragrant, about 1 minute.
Add the spinach to the skillet, stirring until wilted, about 2-3 minutes.
Remove the cooked spinach from the skillet and allow it to cool slightly. Use a clean kitchen towel or paper towels to squeeze out any excess moisture.
In a mixing bowl, combine the wilted spinach, grated gruyere cheese, ricotta cheese, one beaten egg, salt, pepper, and nutmeg. Mix until well combined. Add a tablespoon of milk if the mixture is too thick.
Lightly flour a clean surface, then unfold one sheet of puff pastry. Roll it out slightly to remove the creases.
Cut the puff pastry into equal-sized squares or rectangles, about 4x4 inches in size.
Spoon about 2 tablespoons of the spinach and gruyere mixture onto the center of each square.
Brush the edges of the puff pastry squares with water, then fold the pastry over the filling to form triangles or rectangles. Press the edges firmly to seal, and crimp with a fork for extra security and design.
Place the filled pastries on the prepared baking sheet.
Lightly beat the second egg with a splash of water to create an egg wash. Brush the tops of the pastries with the egg wash for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastries are puffed and golden brown.
Remove from the oven and allow to cool for 5 minutes before serving.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 3.7 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 2473 mg | 190% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 548 mg | 12% | |
*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.
