Ingredients
- Frozen Puff Pastry Sheets (1 box, approximately 14.1 ounces): The foundation of our flaky masterpiece. Ensure they are thawed according to package directions for easy handling.
- Frozen Spinach (10 ounces): Provides the healthy and flavorful green element. Thawed and squeezed dry to remove excess moisture is crucial for the right filling consistency.
- Cream Cheese (4 ounces): Lends a creamy tang and richness to the filling. Softened to room temperature for smooth mixing.
- Ricotta Cheese (4 ounces): Adds a light, slightly sweet, and fluffy texture to the spinach mixture. Whole milk ricotta works best for flavor and texture.
- Shredded Mozzarella Cheese (1 cup): Melts beautifully and provides that classic cheesy stretch we all love. Low-moisture part-skim mozzarella is a great choice.
- Grated Parmesan Cheese (1/2 cup): Adds a salty, nutty, and umami depth to the cheese blend. Freshly grated Parmesan is always superior in flavor.
- Garlic Powder (1 teaspoon): Enhances the savory notes of the spinach and cheese.
- Onion Powder (1 teaspoon): Adds a subtle oniony sweetness and complexity to the flavor profile.
- Dried Oregano (1/2 teaspoon): Provides a warm, slightly peppery, and aromatic herb note that complements spinach and cheese beautifully.
- Salt (to taste): Enhances all the flavors and balances the richness. Start with 1/2 teaspoon and adjust to your preference.
- Black Pepper (to taste): Adds a touch of spice and depth. Freshly ground black pepper is recommended for the best flavor.
- Egg (1 large): Used for an egg wash to give the pastries a golden brown and glossy finish.
- Milk or Water (1 tablespoon): Mixed with the egg to create the egg wash, thinning it slightly for even application.
- Optional: Everything Bagel Seasoning or Sesame Seeds (for topping): Adds a decorative touch and extra flavor and texture to the finished pastries.
Instructions
- Prepare the Spinach: If using frozen spinach, thaw it completely. The most crucial step is to remove as much moisture as possible. Place the thawed spinach in a clean kitchen towel or cheesecloth. Gather the ends of the towel and squeeze tightly over the sink to extract all the excess water. Repeat this process to ensure the spinach is as dry as possible. This prevents soggy pastries.
- Make the Spinach and Cheese Filling: In a medium-sized bowl, combine the softened cream cheese and ricotta cheese. Use a fork or spatula to mix them together until smooth and well combined. Add the squeezed dry spinach, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper to the bowl. Mix everything thoroughly until all the ingredients are evenly distributed and the filling is well combined. Taste the filling and adjust seasoning (salt, pepper, garlic powder, etc.) to your liking.
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Gently unfold one sheet of thawed puff pastry on a lightly floured surface. If your puff pastry sheet is a large rectangle, you can cut it in half to make it easier to work with.
- Assemble the Puff Pastries: Depending on the size and shape you desire, you can cut each puff pastry sheet into squares or rectangles. For squares, you can typically get 9 squares from one sheet (cut into thirds lengthwise and then thirds crosswise). For rectangles, you might get 6-8 rectangles depending on the size. Place a spoonful (about 1-2 tablespoons, depending on the size of your pastries) of the spinach and cheese filling in the center of each square or rectangle of puff pastry.
- Seal the Pastries: To seal the pastries, you have a few options:
- Triangle Shape: Fold one corner of the pastry square or rectangle over to the opposite corner to form a triangle. Gently press the edges together to seal. You can use the tines of a fork to crimp the edges for a decorative and secure seal.
- Rectangle/Square Shape: If you prefer to keep them rectangular or square, you can simply fold one half of the pastry over the filling to meet the other half. Press the edges together to seal and crimp with a fork if desired. You can also cut slits in the top of the pastry to allow steam to escape during baking.
- Prepare the Egg Wash: In a small bowl, whisk together the egg and milk (or water) until well combined. This creates your egg wash.
- Brush with Egg Wash and Add Toppings (Optional): Using a pastry brush, gently brush the tops of each assembled puff pastry with the egg wash. This will give them a beautiful golden brown color and a glossy finish. If desired, sprinkle the tops of the egg-washed pastries with everything bagel seasoning or sesame seeds for added flavor and visual appeal.
- Bake the Puff Pastries: Carefully transfer the prepared puff pastries to the parchment-lined baking sheet, spacing them slightly apart. Bake in the preheated oven for 18-22 minutes, or until the pastries are puffed up, golden brown, and the filling is heated through and bubbly. Baking time may vary slightly depending on your oven and the size of your pastries. Keep an eye on them and adjust baking time as needed.
- Cool and Serve: Once baked, remove the baking sheet from the oven and let the cheesy spinach puff pastries cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly further. Serve warm and enjoy! They are best enjoyed fresh from the oven but can also be enjoyed at room temperature.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fat: 15g