Spinach Stuffed Pastry

🥬🥐 Spinach Stuffed Pastry

🧾 Ingredients:

Filling:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2–3 garlic cloves, minced
• 4 cups fresh spinach (or 10 oz frozen, thawed and well-drained)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup crumbled feta cheese (or ricotta for a milder flavor)
• 1/4 cup shredded mozzarella or Parmesan (optional for extra cheesiness)

Pastry:

• 1 sheet puff pastry, thawed (or use phyllo dough or pie crust if preferred)
• 1 egg (for egg wash)

---

🔪 Instructions:

1. Prepare the Filling:

• Heat olive oil in a pan over medium heat.
• Sauté onion until soft (about 4–5 minutes), then add garlic and cook for 1 more minute.
• Add spinach and cook until wilted (if using fresh). Remove from heat.
• Let it cool slightly, then mix in feta, mozzarella, salt, pepper, and red pepper flakes.

💡 Tip: If using frozen spinach, squeeze out as much water as possible before cooking.

---

2. Prep the Pastry:

• Preheat oven to 400°F (200°C).
• Roll out the puff pastry on a lightly floured surface.
• Cut into squares or rectangles, depending on how big you want the pastries.

---

3. Assemble the Pastries:

• Spoon 1–2 tablespoons of filling into the center of each pastry square.
• Fold over into triangles or rectangles and press the edges with a fork to seal.
• Place on a parchment-lined baking sheet.
• Brush the tops with beaten egg for a golden finish.

---

4. Bake:

• Bake for 18–22 minutes, or until golden brown and puffed up.
• Let cool slightly before serving.

---

🍴 Serving Suggestions:

• Serve warm or at room temperature.
• Great with a side of tzatziki, yogurt dip, or tomato sauce.
• Pair with a green salad for a light meal.

---

🥄 Variations:

• Add chopped sun-dried tomatoes or olives to the filling.
• Use phyllo dough for a Greek-style spanakopita vibe.
• Want it vegan? Use vegan feta and a plant-based pastry sheet.