Introduction
Spinach Stuffed Pastry is a versatile, savory dish enjoyed in many cuisines around the world, from Greek spanakopita to Middle Eastern fatayer. With its flaky golden crust and flavorful spinach filling, it makes a perfect appetizer, snack, or light meal. Whether served warm from the oven or at room temperature, these pastries are a crowd-pleaser at parties, family gatherings, or as a simple yet elegant vegetarian dish.
Ingredients
1 package puff pastry sheets (2 sheets, thawed) or phyllo dough
2 tbsp olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
8 oz (225 g) fresh spinach (or 10 oz frozen spinach, thawed and drained well)
½ cup feta cheese, crumbled (or ricotta for a milder flavor)
½ cup shredded mozzarella or cheddar (optional, for extra creaminess)
1 large egg, lightly beaten (for egg wash and binding)
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg (optional, for warmth)
Sesame seeds or nigella seeds for garnish (optional)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat olive oil or butter in a pan. Sauté onion until soft and translucent, then add garlic and cook for 1 minute.
Add spinach and cook until wilted (or, if using frozen spinach, cook just to remove excess moisture). Let cool slightly.
Transfer spinach mixture to a bowl. Stir in feta, mozzarella (if using), half of the beaten egg, salt, pepper, and nutmeg. Mix well.
Roll out puff pastry sheets on a lightly floured surface. Cut into squares or circles, depending on preferred shape.
Place 1–2 tablespoons of filling in the center of each piece. Fold over into a triangle or rectangle and press edges with a fork to seal.
Brush tops with the remaining beaten egg and sprinkle with sesame or nigella seeds if desired.
Bake for 18–22 minutes, or until golden brown and puffed.
Let cool slightly before serving.
Description
These spinach stuffed pastries are flaky on the outside with a rich, savory filling inside. The spinach brings freshness, while the feta adds tangy creaminess. Each bite combines crisp pastry with a warm, cheesy spinach filling, making them both elegant and comforting.
Tips
Drain spinach thoroughly to prevent a soggy pastry.
If using phyllo dough, brush each sheet lightly with butter or oil before layering.
Chill pastries for 10–15 minutes before baking to help them hold their shape.
Serve with a side of tzatziki, yogurt dip, or marinara for dipping.
These can be made ahead and frozen; bake directly from frozen, adding a few extra minutes.
Variations
Greek-style: Add chopped fresh dill, parsley, or green onions for a Mediterranean touch.
Cheese-filled: Use cream cheese or goat cheese for a richer filling.
Meaty: Mix in cooked ground beef, lamb, or chicken with the spinach.
Spicy: Add red pepper flakes, chili powder, or jalapeños.
Mini bites: Make smaller versions for party appetizers.
Correction
A frequent mistake is not removing excess water from the spinach, which leads to soggy pastry. Another issue is overfilling, which can cause the pastry to split open during baking. Make sure to seal the edges firmly with a fork or by crimping, and avoid over-baking, which can dry out the filling.
Enjoy
Serve your Spinach Stuffed Pastries warm as an appetizer, side dish, or even a light main course with salad or soup. They’re perfect for brunch spreads, holiday platters, or simply as a satisfying snack. Every bite offers a balance of flaky, golden pastry and flavorful spinach filling.