Spinach and Cheese Puff Pastry Squares

Spinach and Cheese Puff Pastry Squares

A delicious and easy appetizer or snack featuring flaky puff pastry, savory spinach, and a blend of melty cheeses. Perfect for parties or a tasty treat!

Ingredients

• 1 sheet frozen puff pastry (about 250g/8 oz), thawed but cold

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 1-2 cloves garlic, minced

• 250g (9 oz) fresh spinach leaves, roughly chopped (or one 10 oz frozen package, thawed and squeezed very dry)

• 150g (5 oz) ricotta cheese

• 100g (3.5 oz) feta cheese, crumbled

• 50g (1.5 oz) grated mozzarella, parmesan, or gruyere (or a mix)

• 1 large egg, divided (yolk for egg wash, white can go in filling)

• ¼ teaspoon salt (adjust to taste—feta is salty)

• ¼ teaspoon black pepper

• ¼ teaspoon ground nutmeg (optional, but classic)

• Sesame seeds or everything bagel seasoning for topping (optional)

Instructions

1. Prepare Filling:
* Heat olive oil in a pan over medium heat. Sauté onion until soft (5 mins). Add garlic and cook for 1 minute until fragrant.
* Add fresh spinach in batches, wilting until completely cooked down and any liquid has evaporated. (If using frozen, simply squeeze it very dry in a kitchen towel and skip cooking—just mix with onions/garlic).
* Transfer spinach mixture to a bowl and let cool slightly.

2. Mix Filling:
* To the slightly cooled spinach, add ricotta, feta, grated cheese, egg white (or whole egg if you prefer), salt, pepper, and nutmeg. Mix until well combined. Taste and adjust seasoning.

3. Assemble:
* Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
* On a lightly floured surface, roll the thawed puff pastry sheet into a roughly 25×30 cm (10×12 inch) rectangle.
* Place pastry on the prepared baking sheet. With a sharp knife, lightly score a 1 cm (½ inch) border around the edges—do not cut all the way through.
* Spread the spinach and cheese filling evenly within the scored border.

4. Bake:
* In a small bowl, beat the egg yolk with 1 teaspoon of water to make an egg wash.
* Brush the exposed pastry border with the egg wash. Sprinkle the entire square (filling and border) with sesame seeds if using.
* Bake for 20-25 minutes, or until the pastry is puffed and deep golden brown.

5. Serve:
* Let cool on the pan for 5 minutes. Use a sharp knife to cut along the scored lines into squares. Serve warm.

Tips

• Thaw Puff Pastry properly: in the refrigerator overnight or on the counter for 40 minutes. It should be pliable but still cold.

• Crucial: Squeeze ALL excess moisture from the spinach to prevent a soggy pastry.

• Customize: Add cooked, crumbled bacon, chopped artichoke hearts, or sun-dried tomatoes to the filling.

• Make Ahead: Assemble the squares up to the point of baking, then cover and refrigerate for a few hours. Brush with egg wash just before baking. You may need a few extra minutes in the oven.

• Reheat: Best reheated in a toaster oven or conventional oven at 175°C (350°F) for 5-10 minutes to keep the pastry crisp.

Enjoy your flaky, cheesy, and savory Spinach and Cheese Puff Pastry Squares