Description

Ina Garten’s Spinach Puff Pastry combines flaky, buttery puff pastry with a rich, cheesy spinach filling for an elegant and delicious appetizer or snack. The filling includes ricotta, feta, Parmesan, sautéed onions, garlic, and a hint of nutmeg, all baked to golden perfection for a savory treat that’s perfect for entertaining or a satisfying vegetarian bite.

Ingredients

Scale

Puff Pastry and Egg Wash

1 package Frozen Puff Pastry (Fully thawed before using)
1 large Egg (Mixed with 1 tbsp water for egg wash)
1 tbsp Water (For egg wash)

Filling

1 tbsp Olive Oil (For sautéing onions)
1 medium Yellow Onion (Finely chopped)
2 cloves Garlic (Minced)
10 oz Frozen Chopped Spinach (Thawed and drained)
15 oz Ricotta Cheese (Can substitute with cream cheese)
4 oz Feta Cheese (Or goat cheese if preferred)
1/2 cup Parmesan Cheese (Freshly grated)
1 large Egg (For filling)
1/4 tsp Ground Nutmeg (Use sparingly)
Salt (to taste)
Pepper (to taste)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the pastries.
Sauté Onions and Garlic: In a skillet, heat the olive oil over medium heat. Add the finely chopped yellow onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute. Remove from heat and allow the mixture to cool completely.
Prepare Filling: In a mixing bowl, combine the cooled onion and garlic mixture with the thawed and well-drained spinach, ricotta cheese, feta cheese, freshly grated Parmesan, one large egg, ground nutmeg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
Prepare Puff Pastry: Roll the fully thawed puff pastry into a 10×10 inch square on a lightly floured surface. Cut the square into 4 or 6 equal smaller squares, depending on the desired size of your pastries.
Fill and Shape Pastries: Place a generous scoop of the spinach and cheese filling onto the center of each pastry square. Fold each square in half to form triangles or rectangles, then firmly seal the edges by pressing with a fork to prevent the filling from leaking during baking.
Apply Egg Wash: In a small bowl, whisk together one large egg with one tablespoon of water to create an egg wash. Brush this egg wash evenly over the tops of each filled pastry to give them a golden, shiny finish when baked.
Bake: Transfer the filled pastries to the prepared baking sheet. Bake in the preheated oven for 18-22 minutes or until the pastries are puffed up and golden brown.
Cool and Serve: Remove the pastries from the oven and allow them to cool slightly on a wire rack before serving warm for the best flavor and texture.

Notes

Be sure to completely thaw and drain the frozen spinach to avoid soggy pastry.
You can substitute ricotta with cream cheese for a richer texture.
Use fresh grated Parmesan for the best flavor.
Egg wash is essential for a shiny and beautifully browned exterior.
Serve warm as an appetizer or light meal.
Variations: Add chopped fresh herbs like dill or parsley for extra flavor.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: Spinach puff pastry, Ina Garten recipe, cheesy spinach pastry, appetizer, savory puff pastry, vegetarian appetizer