Perfect! Spinach and cheese puff pastry squares are flaky, cheesy, and easy to make—a great appetizer, snack, or light meal. Here’s a clear recipe:
Ingredients (makes 8–10 squares)
- 1 sheet of puff pastry (store-bought, thawed if frozen)
- 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
- 1 cup cheese (feta, ricotta, mozzarella, or a mix)
- 1 small onion, finely chopped (optional)
- 1–2 cloves garlic, minced (optional)
- 1 egg (for egg wash)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven
- Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the filling
- Heat olive oil in a pan over medium heat.
- Sauté onion and garlic until soft and fragrant (skip if you want a simpler version).
- Add spinach and cook until wilted. Remove from heat and let it cool slightly.
- Mix the spinach with your choice of cheese. Season with salt and pepper.
- Prepare the puff pastry
- Roll out the puff pastry sheet on a lightly floured surface.
- Cut into squares, about 3–4 inches each.
- Assemble the squares
- Place a spoonful of the spinach and cheese mixture in the center of each square.
- Fold over or leave open-faced—either works! (You can make triangles or simple squares.)
- Brush the edges and tops with beaten egg for a golden finish.
- Bake
- Place on the prepared baking sheet and bake for 15–20 minutes, or until puffed and golden brown.
- Serve
- Let cool slightly before serving. Enjoy warm!
💡 Tips:
- For extra flavor, add a pinch of nutmeg or chili flakes to the spinach filling.
- You can sprinkle some grated Parmesan on top for a crispy, cheesy crust.
- These can also be made ahead and frozen; just bake straight from the freezer, adding a few extra minutes.
If you want, I can also give a mini version perfect for party finger food—tiny bite-sized squares that bake in 10 minutes. Do you want me to do that?
