SPINACH STUFFED PASTRIES

 

The Perfect Appetizer That Feels Fancy (But is Secretly Easy)

Imagine this: a golden, flaky, buttery pastry shatters as you bite into it, revealing a warm, savory, and creamy spinach and feta filling. It’s the kind of bite that feels indulgent, elegant, and deeply satisfying all at once. Whether you call them Spanakopita Triangles, Spinach & Feta Rolls, or simply magic—these Spinach Stuffed Pastries are a guaranteed crowd-pleaser.

Best of all? They’re incredibly easy to make. Using store-bought puff pastry or phyllo dough, you can whip up an impressive appetizer, snack, or light meal that looks and tastes like it came from a professional bakery. Let’s turn that bag of spinach into your new favorite kitchen creation!

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Why You’ll Love This Recipe

• ELEGANT BUT EASY: Looks impressive, requires minimal effort.

• VERSATILE STAR: Perfect for parties, picnics, lunchboxes, or a savory snack.

• FREEZER-FRIENDLY: Make ahead and bake straight from the freezer.

• CUSTOMIZABLE: Add herbs, different cheeses, or even a little heat.

For the Savory Spinach Filling:

• 10 oz fresh spinach (or 1 block frozen spinach, thawed & squeezed dry)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup crumbled feta cheese

• ½ cup ricotta or cream cheese

• 1 egg (optional, for extra binding)

• 2 tbsp fresh dill or parsley, chopped

• 1 tsp lemon juice

• Salt and pepper to taste

• A pinch of nutmeg (trust us, it’s a game-changer!)

For the Pastry & Finish:

• 1 package (17.3 oz) puff pastry or phyllo dough, thawed

• 1 egg, beaten (for egg wash)

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

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Let’s Create! Your Step-by-Step Guide

Step 1: Prepare the Filling

1. If using fresh spinach, wilt it in a pan over medium heat until softened. Let it cool, then squeeze out ALL excess water (this is crucial!).

2. In a bowl, combine the spinach, onion, garlic, feta, ricotta, egg (if using), herbs, lemon juice, and seasonings. Mix well.

Step 2: Assemble the Pastries
For Puff Pastry (Easiest Method):

1. Roll out the pastry sheet and cut into squares or rectangles.

2. Place a spoonful of filling in the center of each piece.

3. Fold over to form triangles or rectangles, and seal edges with a fork.

For Phyllo (Traditional Crispy Method):

1. Layer 2-3 sheets of phyllo, brushing each with melted butter or oil.

2. Cut into long strips, add filling at one end, and fold into triangles.

Step 3: Bake to Golden Perfection

1. Place pastries on a baking sheet lined with parchment paper.

2. Brush with egg wash and sprinkle with seeds if desired.

3. Bake at 375°F (190°C) for 20-25 minutes until puffed and golden.

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Chef’s Tips for Perfect Pastries

• DRY SPINACH IS KEY: Remove as much moisture as possible to avoid soggy pastry.

• DON’T OVERFILL: Too much filling can cause bursting during baking.

• SEAL WELL: Use egg wash to help edges stick together firmly.

• SERVE WARM: They’re best enjoyed fresh from the oven!

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Serving Suggestions & Variations

• DIPPING SAUCES: Serve with tzatziki, marinara, or a creamy garlic dip.

• ADD PROTEIN: Mix in cooked ground lamb, sausage, or shredded chicken.

• MAKE IT YOUR OWN: Add sun-dried tomatoes, artichoke hearts, or kalamata olives.

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Make-Ahead & Storage Tips

• REFrigerator: Keep unbaked pastries covered for up to 24 hours before baking.

• FREEZER: Freeze unbaked pastries on a baking sheet, then transfer to a bag. Bake from frozen, adding 5-10 minutes to baking time.

• REHEATING: Crisp in oven at 350°F (175°C) for 10 minutes.

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