Description
Spinach and Cheese Pastry Rings are flaky puff pastry rounds filled with a creamy blend of spinach and cheese. Perfect for brunch, appetizers, or a light vegetarian meal.
Ingredients
Units
Scale
- 2 sheets puff pastry, thawed
- 1 cup frozen spinach, thawed and drained
- 1/2 cup cream cheese
- 1/2 cup feta cheese or ricotta
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Salt and black pepper, to taste
- Pinch of nutmeg (optional)
- 1 egg yolk + 1 tbsp milk or water (for egg wash)
- Sesame seeds or poppy seeds (optional, for topping)
- 1 tbsp olive oil (for sautéing)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet, heat olive oil and sauté onion and garlic until soft. Add drained spinach and cook for 2–3 minutes. Let cool slightly.
- In a bowl, combine cream cheese, feta or ricotta, shredded cheese, egg, spinach mixture, salt, pepper, and nutmeg if using. Mix well.
- Roll out puff pastry sheets and cut into wide strips or rectangles.
- Spoon filling along one edge of each strip, roll to enclose, and shape into a ring. Pinch ends together to seal.
- Place rings on the prepared baking sheet. Brush with egg wash and sprinkle with sesame or poppy seeds if desired.
- Bake for 20–25 minutes or until golden brown and puffed.
- Let cool slightly before serving.
Notes
- Ensure spinach is thoroughly drained to avoid soggy pastry.
- Customize filling with herbs or additional vegetables.
- Can be made ahead and baked fresh.
- Reheat in oven for best texture.
- Use muffin tins for mini versions.
Nutrition
- Serving Size: 1 pastry ring
- Calories: 280
- Sugar: 2g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg