Spinach Stuffed Pastry 

 Spinach Stuffed Pastry 


  • 2 sheets puff pastry, thawed
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten (for egg wash)
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp olive oil


Preheat Oven:
  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Filling:
  • In a large skillet, heat the olive oil over medium heat. 🫒
  • Add the chopped spinach and cook until wilted, about 2-3 minutes.
  • Remove from heat and let it cool slightly.
  • In a medium bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix well.

Assemble the Pastries:

  1. Roll out the puff pastry sheets on a lightly floured surface.
  2. Cut each sheet into 4 squares (you should have 8 squares total).
  3. Place a spoonful of the spinach and cheese mixture in the center of each square.
  4. Fold the pastry over to form a rectangle or triangle and press the edges with a fork to seal.
  5. Transfer the pastries to the prepared baking sheet.
  6. Apply Egg Wash:
  7. Brush the tops of the pastries with the beaten egg for a golden finish.


  • Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.


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4 thoughts on “ Spinach Stuffed Pastry 

  1. I have enjoyed reading many of the recipes you have graciously posted for us & have followed up by attempting to print the recipe for further use (actually making the recipe). On my first “print” I show it is going to print everything, including ads, mounting to up to 10 or 12 pages, give or take a few. This being unacceptable to me, I have gone back & deleted the ads, etc. When done I try to reprint & nothing works. I have given up my attempts to get a hard copy as I don’t like shuffeling my laptop or my Kindle or Apple Tablet where I am cooking (making a mess). Also, my hardcopies are great for making alterations/deletions (I’m a diabetic). I have now decided to no longer view your recipes as it has taken much of my time with no outcome that is positive.

  2. This sounds delicious, but I have Celiac in addition to T2 diabetes. How can I make it GF (and lower carb)?

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