Why You’ll Love This Recipe

• Effortlessly Elegant: Using store-bought puff pastry makes this recipe incredibly easy, yet the results look sophisticated and gourmet.
• Rich in Flavor: The classic combination of tangy feta, creamy ricotta, and savory spinach is a time-tested Mediterranean delight.
• Perfectly Versatile: Serve them warm as an appetizer, pack them for lunch, or feature them on a brunch platter. They’re delicious any time of day!

Ingredients

This recipe uses simple, fresh ingredients to create a filling bursting with Mediterranean flavor. Here’s what you’ll need:

• Puff Pastry: 1 sheet, thawed. A quality store-bought puff pastry works beautifully, or you can use your favorite homemade version.
• Olive Oil: 1 tbsp, for sautéing.
• Aromatics: 1 small onion, finely chopped, and 2 cloves garlic, minced.
• Spinach: 5 oz (about 150 g) fresh spinach. If using frozen, be sure to thaw it completely and squeeze out all excess water.
• Cheeses: A delicious trio of 1/2 cup crumbled feta cheese, 1/2 cup ricotta or cream cheese, and 1/4 cup grated Parmesan cheese.
• Binding & Flavor: 1 egg, lightly beaten for the filling, 1 tsp dried oregano (or fresh dill/parsley), 1/4 tsp black pepper, and an optional pinch of nutmeg for a warm depth of flavor.
• For the Finish: 1 egg yolk mixed with 1 tbsp of water to create an egg wash, plus optional sesame seeds or nigella seeds for a decorative topping.

Step-by-Step Instructions

1. Prepare for Baking: First, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Cook the Filling Base: In a medium pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant, then add the spinach. Cook until the spinach is fully wilted and most of the moisture has evaporated. Remove from the heat and allow the mixture to cool slightly.
3. Combine the Filling: In a mixing bowl, combine the cooled spinach mixture with the crumbled feta, ricotta (or cream cheese), Parmesan, and the lightly beaten egg. Season with oregano, black pepper, and a pinch of nutmeg if using. Stir everything together until well combined.
4. Prepare the Pastry: Lightly flour your work surface and gently roll out the thawed puff pastry sheet. Using a sharp knife or a pizza cutter, cut the sheet into 9 or 12 equal squares.
5. Assemble the Squares: Spoon 1 to 2 tablespoons of the spinach and cheese filling into the center of each pastry square. You can fold the corners slightly inward over the filling for a more contained look or leave them open for a rustic, free-form appearance.
6. Add the Finishing Touches: In a small bowl, whisk together the egg yolk and water to create an egg wash. Lightly brush the exposed edges of the pastry with the egg wash. This will give them a beautiful golden sheen. If you like, sprinkle the tops with sesame seeds or nigella seeds.
7. Bake to Perfection: Transfer the baking sheet to the preheated oven. Bake for 15-20 minutes, or until the pastries are wonderfully puffed up and a deep golden brown. Let them cool for a few minutes before serving.

Serving Ideas

• Serve these pastries warm from the oven as a stand-alone appetizer or a savory snack.
• Create a light and refreshing meal by pairing them with a crisp Greek salad drizzled with a lemon-herb vinaigrette.
• Arrange them on a platter for your next party or brunch; they are a guaranteed crowd-pleaser!
• Enjoy them with a side of tzatziki or a simple yogurt-dill dip for extra creaminess and flavor.

Frequently Asked Questions

Can I make these spinach and cheese pastries ahead of time?

Yes, absolutely! You can assemble the squares (without the egg wash) up to a day in advance. Arrange them on the parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate. When ready to bake, apply the egg wash and bake as directed, adding a few extra minutes to the baking time if needed.

How do I store and reheat leftovers?

Store any leftover pastries in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an oven or toaster oven at 350°F (175°C) for 5-7 minutes, or until warmed through and crispy again. Avoid using a microwave, as it will make the pastry soft.

Can I use different cheeses?

Certainly! This recipe is very forgiving. While the feta and ricotta combination is classic, you could substitute goat cheese for feta for a different kind of tang, or use mascarpone instead of ricotta for an even richer, creamier texture. As long as you maintain similar quantities, feel free to experiment.

My puff pastry didn’t puff up. What went wrong?

The most common reasons for puff pastry not rising are that it was either too warm when it went into the oven, or the oven wasn’t hot enough. Always work with cold pastry and ensure your oven is fully preheated to 400°F (200°C). The initial blast of high heat is what creates the steam needed for those beautiful flaky layers.

Can I freeze these pastry squares?

Yes, they freeze very well. You can freeze them either unbaked or baked. To freeze unbaked, assemble them on a baking sheet and “flash freeze” for an hour until solid, then transfer them to a freezer-safe bag. Bake from frozen, adding about 10-15 minutes to the baking time. To freeze baked squares, let them cool completely, then wrap and freeze. Reheat directly from frozen in a 350°F (175°C) oven until hot and crisp.