Flaky Savory Pastry Snack (Printable)
Golden flaky pastry filled with spinach and cheese, perfect for a savory snack or light meal.
# What's Needed:
→ Pastry
01 - 2 sheets puff pastry (17.6 oz), thawed if frozen
02 - 1 egg, beaten (for glazing)
→ Filling
03 - 7 oz ricotta cheese
04 - 3.5 oz grated cheddar cheese
05 - 3.5 oz baby spinach, chopped
06 - 1 small onion, finely diced
07 - 1 clove garlic, minced
08 - 2 tbsp fresh parsley, chopped
09 - 1 tsp dried oregano
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp ground nutmeg
12 - 1/2 tsp salt
13 - 1 tbsp olive oil
# How to Make It:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Sauté the onion for 3 minutes until softened, then add garlic and cook for 1 minute.
03 - Add chopped spinach to the skillet and cook until wilted, about 2 to 3 minutes. Remove from heat and let it cool slightly.
04 - In a large mixing bowl, combine ricotta, cheddar, parsley, oregano, nutmeg, salt, black pepper, and the cooled spinach mixture. Stir thoroughly to blend.
05 - On a lightly floured surface, roll out the puff pastry sheets and cut each sheet into four equal squares, totaling eight squares.
06 - Place two tablespoons of filling in the center of each square. Fold over to form triangles and press edges firmly with a fork to seal.
07 - Transfer the pastries to the prepared baking sheet and brush their tops evenly with the beaten egg.
08 - Bake in the preheated oven for 18 to 22 minutes until golden brown and puffed.
09 - Allow pastries to cool slightly before serving.
# Tips for Success:
01 -
- They look fancy enough to impress guests but come together faster than you'd think.
- The spinach and cheese filling is so satisfying that people reach for seconds without hesitation.
- You can prep the filling ahead and just assemble when you need them.
02 -
- Don't skip cooling the vegetable mixture before mixing with cheese—warm vegetables will make the ricotta grainy and separate, which ruins the texture.
- Press those fork edges firmly; a loose seal means filling leaks out during baking and you end up with deflated, messy pastries instead of puffed beauties.
03 -
- Keep puff pastry cold until the exact moment you start filling—this is why they puff so beautifully in the oven.
- Brush egg glaze only on the pastry itself, not on the filling edges, so you get an even golden color without burnt spots.