Cheese and Spinach Stuffed Pastry (Print Version)
# Ingredients:
01 -
2 sheets puff pastry, thawed
02 -
2 cups (approximately 60 g) fresh spinach, chopped
03 -
1 cup (250 g) ricotta cheese
04 -
50 g Parmesan cheese, grated
05 -
1 large egg, beaten
06 -
1 teaspoon garlic powder
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 tablespoon (15 ml) olive oil
# Instructions:
01 -
Preheat oven to 200°C and line a baking tray with parchment paper.
02 -
In a large skillet, heat olive oil over medium heat. Add chopped spinach and sauté for 2–3 minutes until wilted. Remove from heat and allow to cool slightly.
03 -
In a medium bowl, combine cooked spinach, ricotta cheese, grated Parmesan, garlic powder, salt, and pepper. Mix thoroughly until evenly blended.
04 -
On a lightly floured surface, roll out puff pastry sheets and cut each into 4 even squares, yielding 8 squares total.
05 -
Place a generous spoonful of the spinach and cheese filling in the center of each pastry square. Fold over to create a rectangle or triangle and press edges with a fork to seal.
06 -
Transfer filled pastries to the prepared baking tray, spaced evenly apart.
07 -
Carefully brush the tops of each pastry with the beaten egg to ensure a golden, glossy finish.
08 -
Bake in the preheated oven for 15–20 minutes until pastries are puffed and golden brown.
09 -
Allow pastries to cool briefly before serving warm or at room temperature.
# Notes:
01 -
Ensure the spinach is thoroughly wilted and excess moisture is removed for best pastry texture.
02 -
Pastries can be assembled in advance and baked just before serving.