Spinach and Cheese Puff Pastry Pockets are a delightful savory treat, perfect as an appetizer, snack, or even a light meal. These golden, flaky pockets are filled with a creamy spinach and cheese mixture that’s rich in flavor and simple to make. Whether you’re hosting a party or looking for a quick yet indulgent dish, these pastries are sure to impress.
The combination of ricotta, mozzarella, and Parmesan cheeses creates a luscious filling, while the puff pastry adds a crispy, buttery texture. Customize the recipe with your favorite spices to make it uniquely yours!
Why You’ll Love This Recipe:
• Flaky and Buttery Pastry: The puff pastry bakes into a beautifully golden, crisp crust.
• Creamy Filling: A rich blend of cheeses and spinach makes for a satisfying bite.
• Versatile and Easy: These pockets are great for parties, lunchboxes, or as a quick snack.
Ingredients:
• 1 package puff pastry (thawed if frozen)
• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 1 cup ricotta cheese
• ½ cup mozzarella cheese, shredded
• ¼ cup Parmesan cheese, grated
• 1 clove garlic, minced
• 1 egg (beaten, for egg wash)
• Salt and pepper to taste
• Optional: ¼ teaspoon nutmeg or red chili flakes (for extra flavor)
Instructions:
Step 1: Preheat the Oven
• Preheat your oven to 375°F (190°C).
• Line a baking sheet with parchment paper.
Step 2: Prepare the Filling
• If using fresh spinach, sauté it with garlic in a skillet over medium heat until wilted, then let it cool. Skip this step for thawed frozen spinach, but ensure it’s thoroughly drained.
• In a bowl, combine the spinach with ricotta, mozzarella, Parmesan, salt, pepper, and your choice of nutmeg or chili flakes. Mix until well blended.
Step 3: Roll Out the Puff Pastry
• Lightly flour your work surface and roll out the thawed puff pastry sheets.
• Cut the sheets into equal-sized squares or rectangles, depending on how large you want the pockets.
Step 4: Assemble the Pockets
• Spoon 1-2 tablespoons of the spinach and cheese mixture onto one half of each puff pastry piece, leaving a small border around the edges.
• Fold the other half of the pastry over the filling to create a pocket.
• Press the edges together with a fork to seal and prevent the filling from spilling out during baking.
Step 5: Add the Egg Wash
• Brush the tops of the pockets with the beaten egg. This step gives them a shiny, golden finish.
Step 6: Bake the Pockets
• Arrange the assembled pockets on the prepared baking sheet, leaving a bit of space between each one.
• Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed.
Step 7: Cool and Serve
• Remove the pockets from the oven and let them cool slightly on the baking sheet.
• Serve warm for the best flavor, but they’re just as delicious at room temperature.
Tips:
• Prevent Soggy Pastry: Make sure the spinach is well-drained to avoid a watery filling.
• Make It Your Own: Add cooked mushrooms, sun-dried tomatoes, or crumbled feta for extra flavor.
• Uniform Size: Use a ruler to cut the pastry evenly for consistent baking.
Storage Options:
• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes to restore crispness.
• Freeze: Place unbaked pockets on a tray and freeze until solid. Transfer to a freezer-safe bag or container, and freeze for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.
Spinach and Cheese Puff Pastry Pockets are a versatile recipe that pairs wonderfully with soups, salads, or as a standalone snack. Their creamy filling and flaky exterior make them a crowd-pleaser every time!
