Ingredients (Makes 6–8 squares)
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1 sheet puff pastry (thawed if frozen)
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1 cup fresh spinach, chopped (or frozen, thawed and drained)
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1/2 cup ricotta cheese (or cream cheese)
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1/2 cup grated Parmesan cheese (or mozzarella for extra melty texture)
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1 small onion, finely chopped (optional)
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1 garlic clove, minced
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1 egg, beaten (for egg wash)
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Salt and black pepper, to taste
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Pinch of nutmeg (optional, enhances the spinach flavor)
Instructions
1. Preheat oven:
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Preheat your oven to 400°F (200°C).
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Line a baking sheet with parchment paper.
2. Prepare the filling:
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In a skillet, sauté onion and garlic in a little olive oil until soft.
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Add spinach and cook until wilted (skip if using thawed frozen spinach).
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Transfer to a bowl and mix with ricotta, Parmesan, salt, pepper, and nutmeg.
3. Prepare the pastry:
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Roll out puff pastry on a lightly floured surface.
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Cut into squares (about 3×3 inches).
4. Fill the squares:
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Place a spoonful of the spinach and cheese mixture in the center of each square.
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Fold corners toward the center or fold into triangles, leaving some filling exposed if desired.
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Brush edges and tops lightly with beaten egg for a golden finish.
5. Bake:
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Bake for 15–20 minutes, or until pastry is puffed and golden brown.
6. Serve:
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Serve warm as a snack, appetizer, or alongside a salad.
💡 Tips:
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For extra flavor, add feta, Gruyère, or a sprinkle of chili flakes to the filling.
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You can make them ahead and freeze unbaked; just bake straight from the freezer, adding a few extra minutes.
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Mini versions are perfect for parties—just cut smaller squares!
I can also give you a one-step sheet pan version that makes multiple squares at once with minimal prep.
Do you want me to give that version?
