Savory Pastry Appetizer Snack (Printable)
Golden pastries stuffed with a flavorful mix of cheeses, spinach, and herbs, ideal for appetizers or snacks.
# What You'll Need:
→ Pastry
01 - 2 sheets puff pastry (approximately 17.6 oz), thawed if frozen
02 - 1 egg, beaten (for glazing)
→ Filling
03 - 7 oz ricotta cheese
04 - 3.5 oz grated cheddar cheese
05 - 3.5 oz baby spinach, chopped
06 - 1 small onion, finely diced
07 - 1 clove garlic, minced
08 - 2 tablespoons fresh parsley, chopped
09 - 1 teaspoon dried oregano
10 - ½ teaspoon ground black pepper
11 - ¼ teaspoon ground nutmeg
12 - ½ teaspoon salt
13 - 1 tablespoon olive oil
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Sauté the diced onion for 3 minutes until softened. Add minced garlic and cook for 1 minute. Stir in chopped spinach and cook until wilted, approximately 2 to 3 minutes. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, combine ricotta, grated cheddar, chopped parsley, dried oregano, ground nutmeg, salt, pepper, and the cooled spinach mixture. Stir thoroughly until well blended.
04 - Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares, yielding 8 squares in total.
05 - Place 2 tablespoons of the filling into the center of each pastry square. Fold each square over to form a triangle and seal the edges firmly by pressing with a fork.
06 - Arrange the filled pastries on the prepared baking sheet. Brush the tops with the beaten egg to achieve a golden finish.
07 - Bake in the preheated oven for 18 to 22 minutes, until the pastries are puffed and golden brown.
08 - Allow pastries to cool slightly before serving.
# Tips from dashanddishes:
01 -
- They're genuinely impressive to serve but come together faster than you'd think, especially if you keep frozen puff pastry on hand.
- The filling is forgiving—you can adjust the cheese ratio or sneak in extra vegetables without throwing off the balance.
- Somehow they taste equally delicious straight from the oven or eaten cold the next day, making them perfect for meal prep.
02 -
- Don't fill the pastries too generously or the filling will burst through the sides during baking—two tablespoons per square is the sweet spot.
- Make sure your spinach mixture is truly cooled before mixing it in, or the cheese will start to break down and become oily.
03 -
- Keep your pastry cold right until the moment you fill and fold it—warm pastry is harder to work with and won't puff as dramatically.
- A light brush of egg wash is all you need; too much creates an uneven gloss and can brown unevenly.