Here are three tasty versions of **Spinach and Cheese Puff Pastry Squares** – a classic creamy feta-spinach, a cheesy three-cheese blend, and a pesto-ricotta twist. All use store-bought puff pastry, bake in 20–25 minutes, and make 9–12 squares each. Great for appetizers or brunch!
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1. Classic Spinach & Feta Puff Pastry Squares
*Crispy, garlicky, and tangy – like spanakopita bites.*
Ingredients
– 1 sheet puff pastry (thawed)
– 2 cups fresh spinach (wilted) or 1 cup thawed frozen (squeezed dry)
– ¾ cup crumbled feta
– ½ cup shredded mozzarella
– 1 garlic clove, minced
– 1 small shallot, finely chopped
– 1 egg (for filling) + 1 egg (for wash)
– Pinch nutmeg
– Salt & pepper
Steps
1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. Sauté spinach, garlic, and shallot 2 mins; cool. Mix with feta, mozzarella, 1 egg, nutmeg, salt, pepper.
3. Roll pastry to 12×12 inches; cut into 9 squares.
4. Spoon 1–2 tbsp filling in center of each. Fold corners to center (or leave open). Press edges.
5. Brush with egg wash. Bake 18–22 mins until golden. Cool slightly.
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2. Three-Cheese Spinach Puff Pastry Squares
*Gooey, melty comfort with cheddar, Parmesan, and cream cheese.*
Ingredients
– 1 sheet puff pastry
– 1½ cups chopped spinach (cooked, drained)
– ½ cup cream cheese, softened
– ½ cup shredded cheddar
– ¼ cup grated Parmesan
– 1 tsp garlic powder
– 1 egg (wash)
– Optional: Red pepper flakes
Steps
1. Preheat oven to 400°F. Line sheet.
2. Mix spinach, cream cheese, cheddar, Parmesan, garlic powder. Season.
3. Roll pastry to 12×12 inches; cut into 9 squares.
4. Place 1–2 tbsp filling in center. Fold into triangles or leave open-face. Seal edges.
5. Brush with egg wash. Bake 20–23 mins until puffed and golden.
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3. Pesto-Ricotta Spinach Puff Pastry Squares
*Bright, herby, and creamy – perfect with soup.*
Ingredients
– 1 sheet puff pastry
– 1 cup ricotta
– ½ cup chopped spinach (cooked, drained)
– 2 tbsp basil pesto
– ½ cup shredded mozzarella
– 1 tbsp pine nuts (optional)
– 1 egg (wash)
– Black pepper
Steps
1. Preheat oven to 400°F. Line sheet.
2. Mix ricotta, pesto, spinach, mozzarella, pepper.
3. Roll pastry to 12×12 inches; cut into 12 smaller squares.
4. Dollop filling in center. Fold into envelopes or leave open.
5. Brush with egg wash; sprinkle pine nuts. Bake 18–20 mins until golden.
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Pro Tips
– Squeeze spinach dry to avoid soggy pastry.
– Freeze unbaked squares up to 1 month; bake from frozen, add 5 mins.
– Serve warm with marinara, yogurt dip, or balsamic glaze.
Flaky, cheesy, green goodness! 🥬🧀🥐
