👩🍳 Instructions
- Preheat Oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. - Prepare the Filling:
- Heat olive oil in a skillet over medium heat.
- Sauté garlic and spinach until wilted and any excess moisture evaporates.
- In a bowl, mix spinach with ricotta, feta, salt, pepper, and ½ beaten egg. Set aside.
- Prepare Puff Pastry:
- Roll out the thawed puff pastry slightly and cut into squares (about 3×3 inches).
- Place a spoonful of the spinach and cheese filling in the center of each square.
- Fold and Seal:
- Fold the squares into triangles or rectangles, pressing edges lightly to seal.
- Brush tops with remaining beaten egg for a golden finish.
- Bake:
- Bake 15–20 minutes until puffed and golden brown.
- Remove from oven and let cool slightly before serving.
- Serve:
- Enjoy warm as a snack, appetizer, or even a light lunch with a salad.
💡 Tips
- Make sure the spinach is well-drained to avoid soggy pastry.
- You can add herbs like dill, parsley, or chives for extra flavor.
- Swap feta for mozzarella or cheddar for a different cheese profile.
- Freeze unbaked squares for a quick snack later — bake straight from frozen (add a few extra minutes).
If you want, I can also give you a quick 5-minute version where you use pre-cooked spinach and cheese filling for a near-instant puff pastry treat!
Do you want me to share that version?
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