Spinach Stuffed Pastry (Savory Puffs or Turnovers)

Serves: 6–8 pastries

Prep Time: 15 min | Cook Time: 20–25 min

Ingredients:

For the Filling:

1 tablespoon olive oil or butter

2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)

1 small onion, finely chopped

2 garlic cloves, minced

1/2 cup crumbled feta cheese (or ricotta, goat cheese, or shredded mozzarella)

Salt & black pepper, to taste

1/2 teaspoon chili flakes or nutmeg (optional, based on your taste)

1 egg (optional, for binding the filling)

For the Pastry:

1 sheet puff pastry, thawed (store-bought or homemade)

1 egg yolk + 1 tbsp milk, mixed (for egg wash)

Instructions:

Prepare the Filling:

Heat oil or butter in a pan over medium heat.

Add onions and garlic, sauté until soft.

Add chopped spinach and cook until wilted (or heated through, if using frozen).

Season with salt, pepper, and optional chili flakes or nutmeg.

Remove from heat and stir in the cheese.

Let the mixture cool slightly. (Add 1 beaten egg here if you want a richer, firmer filling.)

Assemble the Pastries:

Preheat oven to 400°F (200°C).

Roll out puff pastry on a floured surface. Cut into squares or circles (approx. 4×4 inches).

Place a spoonful of filling in the center of each.

Fold into triangles or rectangles. Press edges with a fork to seal.

Place on a baking sheet lined with parchment paper.

Brush & Bake:

Brush the tops with egg wash for a golden finish.

Bake for 20–25 minutes or until puffed and golden brown.

Cool & Serve:

Let cool for 5 minutes before serving.

Serve warm with yogurt dip, tzatziki, or a spicy tomato chutney.

Tips:

Want it vegan? Use dairy-free cheese and skip the egg wash (or use plant milk).

Add-ins: Mushrooms, cooked lentils, or chopped sundried tomatoes go great in the filling.

Great for brunch, lunchboxes, or as a party snack!~~