Spinach Stuffed Puff Pastry

Spinach Puff Pastry with Feta and Ricotta Cheese

  • Servings: 6
  • Difficulty: medium
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This post, like many others to come, is under the “Cravings” category which I created because I wanted to share the things that satisfy that “special hunger”, that a “regular meal” cannot. Now, I now you’re looking at the title and you’re thinking, “Who in their right mind, craves spinach?!” TBH, I questioned myself too, but couldn’t come up with an answer. But then I thought back to the previous weekend when my brother in law brought us all Mediterranean meat, cheese and spinach pies that I just couldn’t get enough of. So when the craving for something savory kicked in, I immediately thought of making my own spinach “pies,” but I didn’t have any pita bread. So, I did the next best thing, and used the puff pastry I had in my freezer, then grabbed the spinach in my fridge, and so began to journey to quenching my craving. Having experimented with puff pastry a couple weeks earlier, I thought I’d do the exact same thing, only instead of fruit, I used a veggie that I actually like. LOL


1 small pkg baby spinach (washed and chopped)
1 box puff pasty = 2 sheets (I used butter flavored)
1 egg for egg wash
1 onion minced
1 small tub crumbled feta cheese
1/2 tub ricotta cheese
Season to your taste with the following:
Black pepper
Garlic powder
Onion powder
Dried basil


Preheat oven to 425; bake 20 minutes. Unthaw puff pastry overnight in the fridge, or unthaw on counter for 2 hours.

Unroll each package of puff pastry with a rolling pin to about 12 inches and cut into 3 strips; then divide in half, giving 6 pieces. Repeat this step for the other package; you should have 12 pieces of puff pastry in total; and once assembled the finish product will result in 6 spinach stuffed puff pastries.

Sautée onions for 3-5 mins in 3 tbsp oil, then add spinach and season with the above mentioned ingredients to your taste, continue to sautée about 10 minutes or until the spinach has become wilted.

Next, remove from the heat, scrap into a mixing bowl then add the cheeses; tasting along the way to ensure it’s seasoned to your liking.

Now, add a generous amount of the filling and cover with the opposite side of the pastry, sealing the edges with a fork, then brush with egg wash. Repeat until all are filled and covered with the egg.

Next, place in the oven, and bake for approximately 20 minutes, then remove from the oven. Let cool about 5 minutes before transferring to a wire rack.

Serve warm with tea and ENJOY!