Spinach and Cheese Puff Pastry Squares

Ingredients

For the Filling:

10 oz fresh spinach (or 8 oz frozen spinach, thawed and drained)
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
4 oz feta cheese, crumbled
4 oz mozzarella cheese, shredded
4 oz ricotta or cream cheese
1 egg
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg (optional)

For the Pastry:
2 sheets puff pastry (thawed if frozen)
1 egg yolk + 1 tablespoon milk (for egg wash)
1 tablespoon sesame seeds (for topping, optional)

Directions

If using fresh spinach, wash thoroughly and roughly chop. Heat 1 tablespoon olive oil in a pan, add spinach, and sauté for 2–3 minutes until wilted. Drain excess liquid.

If using frozen spinach, thaw completely and squeeze out as much water as possible with your hands or a kitchen towel. This step is crucial to prevent soggy pastry.

In the same pan, add the chopped onion and sauté for 4–5 minutes until soft and golden. Add garlic and cook for another 1–2 minutes. Remove from heat.

In a large mixing bowl, combine: Cooked spinach, Sautéed onion and garlic, Crumbled feta, Shredded mozzarella, Ricotta (or cream cheese), and 1 beaten egg.

Season with salt, pepper, and nutmeg.

Mix until everything is well incorporated. The mixture should be creamy but not watery.

Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.

Roll out one puff pastry sheet on a lightly floured surface. Place it on the prepared tray.

Spread the spinach-cheese mixture evenly over the sheet, leaving about 1 cm (½ inch) border around the edges.

Place the second puff pastry sheet on top, pressing down lightly along the edges to seal.

Using a sharp knife, score the pastry into squares (3×3 or 4×3 grid depending on size). Don’t cut all the way through, just lightly mark the surface — this makes it easier to cut after baking.

Press the edges gently with a fork to seal further. Brush the top with egg wash (egg yolk + milk mixture). Sprinkle sesame seeds generously.

Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and puffed.
Step 7: Serve

Allow the pastry to cool slightly before cutting fully into squares. Serve warm, either on their own or with a dipping sauce.