Spinach Stuffed Pastry – Page 2

Instructions

1. Prep the Oven and Pastry:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out each puff pastry sheet. Cut each sheet into 4 equal squares, giving you 8 squares total.

2. Make the Filling:

In a medium bowl, combine the ricotta, Parmesan, garlic powder, salt, and pepper. Mix well.
Fold the chopped spinach into the cheese mixture until evenly distributed.

3. Assemble the Pastries:

Place a spoonful of the filling in the center of each pastry square.
Fold the pastry over the filling to create a triangle or rectangle. Use a fork to firmly press and crimp the edges shut, sealing them tightly.
Carefully transfer the assembled pastries to the prepared baking sheet.

4. Bake to Perfection:

Brush the top of each pastry generously with the beaten egg wash.
Bake for 15-20 minutes, or until the pastries are deeply puffed and golden brown.
Let cool on the baking sheet for 5 minutes before serving.

For the Best Results: Ensure your puff pastry is fully thawed but still cold to prevent tearing and to achieve maximum flakiness.
Seal Tightly: A good seal with a fork is crucial to keep the delicious filling from leaking during baking.
Add More Flavor:
- Herbs: Stir in 2 tbsp of fresh herbs like basil, dill, or parsley.
- Cheese: Swap the Parmesan for crumbled feta or shredded mozzarella.
- Protein: Add 1/2 cup of cooked, crumbled bacon, diced ham, or sautéed mushrooms.
- Spice: A pinch of red pepper flakes or a dash of nutmeg will add a wonderful warmth.

Storing: Allow pastries to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze cooled pastries in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes (add a few extra minutes if frozen) until warm and crisp. Avoid the microwave for best texture.

Enjoy your delicious, flaky pastries!

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