Spinach Stuffed Pastry

The aroma of freshly baked spinach stuffed pastries wafting through the kitchen is enough to make anyone’s mouth water. Each bite of the flaky, golden puff pastry reveals a rich and savory filling of perfectly seasoned spinach, complemented by the creamy and tangy notes of ricotta and feta cheese.

Ingredients:

• 1 package puff pastry, thawed
• 1 lb fresh spinach, washed and chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1/2 cup feta cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried oregano
• 1 tsp dried dill
• Pinch of nutmeg (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the chopped spinach and cook until wilted and any liquid has evaporated, about 5-7 minutes. Remove from heat and let it cool slightly.
5. In a large mixing bowl, combine the ricotta cheese, feta cheese, Parmesan cheese, oregano, dill, and nutmeg (if using). Mix well.
6. Add the cooled spinach mixture to the cheese mixture and stir until everything is well combined. Season with salt and pepper to taste.
7. Roll out the puff pastry on a lightly floured surface. Cut the pastry into squares of desired size (usually about 4×4 inches).
8. Place a heaping tablespoon of the spinach mixture in the center of each square.
9. Fold the pastry over the filling to form a triangle or rectangle, and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
10. Brush the tops of the pastries with the beaten egg for a golden finish.
11. Place the pastries on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and puffy.
12. Let cool slightly before serving.