Savory Flaky Pastry (Printable Format)

Flaky golden pastry filled with spinach and cheeses, ideal for appetizers or light bites.

# What You Need:

→ Pastry

01 - 2 sheets puff pastry (approx. 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 - 1/2 teaspoon ground black pepper
11 - 1/4 teaspoon ground nutmeg
12 - 1/2 teaspoon salt
13 - 1 tablespoon olive oil

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and cook for 1 minute. Stir in chopped spinach and cook until wilted, 2 to 3 minutes. Remove from heat and let cool slightly.
03 - Combine ricotta, cheddar, parsley, oregano, nutmeg, salt, pepper, and cooled spinach mixture in a large bowl. Mix until thoroughly blended.
04 - On a lightly floured surface, roll out puff pastry sheets and cut each into 4 equal squares, yielding 8 squares total.
05 - Spoon 2 tablespoons of filling onto the center of each square. Fold over diagonally to create triangles and press edges firmly with a fork to seal.
06 - Place pastries on the prepared baking sheet and brush the tops with beaten egg to achieve a golden finish.
07 - Bake in the preheated oven for 18 to 22 minutes until golden and puffed.
08 - Allow pastries to cool slightly before serving.

# Expert Suggestions:

01 -
  • They're crispy and golden on the outside but stay tender inside—the kind of contrast that makes you want another one immediately.
  • The filling comes together in minutes but tastes like you fussed over it all day.
  • You can make them ahead and reheat them, which means less stress when people are coming over.
02 -
  • Don't overfill the pastries or the filling will leak out during baking—two tablespoons is the sweet spot that keeps everything contained.
  • If your spinach is very wet after cooking, squeeze it gently in a clean kitchen towel before mixing it into the filling so the pastries bake up crispy instead of soggy.
  • The egg wash makes a real difference in how they look, so don't skip it—it's what turns them from homemade to bakery-looking.
03 -
  • Keep your puff pastry cold right up until it goes in the oven—the contrast between cold pastry and hot oven is what creates all those delicate, flaky layers.
  • If you find yourself with leftover filling, it makes an incredible spread on toast or a stuffing for roasted mushrooms or tomatoes.

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