Spinach and Cheese Puff Pastry Square<\/p>\n
These Spinach and Cheese Puff Pastry Squares are crispy on the outside and creamy on the inside. Made with flaky puff pastry and a rich spinach-cheese filling, they are perfect as an appetizer, snack, or light meal. Easy to prepare and oven-baked to golden perfection.<\/p>\n
300 g fresh spinach (or frozen spinach, well drained)
\n200 g ricotta cheese (or cream cheese)
\n100 g feta cheese, crumbled
\n1 egg
\n2 cloves garlic, minced
\nSalt, to taste
\nBlack pepper, to taste
\nNutmeg (optional)
\n1\u20132 tablespoons olive oil<\/p>\n
2 sheets puff pastry
\n1 egg yolk (for brushing)
\nSesame seeds (optional)<\/p>\n
Heat olive oil in a pan over medium heat.
\nAdd garlic and saut\u00e9 for a few seconds until fragrant.
\nAdd spinach and cook until wilted.
\nRemove from heat and let cool completely, then squeeze out excess liquid.
\nMake the Filling
\nIn a bowl, combine spinach, ricotta cheese, feta cheese, egg, salt, pepper, and nutmeg.
\nMix well until creamy and evenly combined.
\nAssemble the Pastry
\nPreheat oven to 180\u00b0C (350\u00b0F).
\nLine a baking tray with parchment paper.
\nPlace one sheet of puff pastry on the tray.
\nSpread the spinach mixture evenly over it, leaving a small border.<\/p>\n
Place the second puff pastry sheet on top.
\nPress edges gently and seal with a fork.
\nCut the pastry into squares using a knife.
\nBrush and Bake
\nBrush the top with egg yolk.
\nSprinkle with sesame seeds if desired.
\nBake for 30\u201335 minutes or until golden brown and puffed.<\/p>\n
Let cool slightly, then separate the squares and serve warm.<\/p>\n
Make sure the spinach is very well drained to avoid soggy pastry.
\nYou can replace feta with mozzarella or grated cheese if preferred.
\nServe with yogurt sauce, salad, or soup.
\nPerfect for breakfast, brunch, or parties<\/p>\n","protected":false},"excerpt":{"rendered":"
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