Cheese and Spinach Puff Pastries
If you’re looking for a crowd-pleasing appetizer that comes together fast and looks absolutely impressive, these cheese and spinach puff pastries are just what you need. We’re talking flaky, golden pastry filled with a creamy ricotta and spinach mixture, finished off with a sprinkle of Everything but the Bagel seasoning. They’re fancy enough for a party but easy enough for a weeknight snack!
We love this recipe because it uses store-bought puff pastry, which means we skip a ton of work without sacrificing any of that wow factor. The filling is a simple mix of fresh spinach, ricotta, Parmesan, sun-dried tomatoes, and a little lemon zest that really brightens everything up. Each pastry bakes up perfectly puffed and golden brown, with a crispy exterior and a rich, cheesy center. They’re just as good warm as they are at room temperature, which makes them a total win for entertaining!
If you love spinach and cheese together as much as we do, you have to try some of our other favorites! These Spinach and Artichoke Wonton Cups are a fun, bite-sized appetizer that disappears fast at any get-together. Our Cheesy Artichoke Spinach Dip is always a hit with chips or bread for dipping. And if you want something super simple and quick, our Spinach Cheese Crescent Rolls are an absolute crowd-pleaser that takes almost no time at all.
Table of contents
Why You’ll Love This Recipe
- Simple ingredients: Everything you need is easy to find at any grocery store, and most of it you might already have on hand.
- Great for entertaining: These pastries look beautiful on a platter and can be served warm or at room temperature, so they’re perfect for parties and get-togethers.
- Ready in under 30 minutes: From start to finish, we’re talking about a quick and easy recipe that delivers big on flavor without a lot of time in the kitchen.
- Versatile and customizable: Swap out the fillings, adjust the seasoning, or try different folding shapes. This recipe is super flexible and fun to make your own.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
We kept the ingredient list short and sweet! You’ll need puff pastry sheets (thawed), fresh spinach, sun-dried tomatoes, ricotta cheese, grated Parmesan, lemon zest, garlic powder, olive oil, salt, pepper, a beaten egg for the egg wash, and Everything but the Bagel seasoning for that gorgeous finishing touch on top.
Variations
- Add meat: Mix in some cooked, crumbled bacon or diced prosciutto for a heartier filling with a little salty bite.
- Swap the cheese: Try feta instead of ricotta for a tangier flavor, or use cream cheese for an even richer and creamier filling.
- Add artichokes: Stir in some chopped canned artichoke hearts to take the filling in a spinach-artichoke dip direction. So good!
- Change the seasoning: Skip the Everything but the Bagel seasoning and finish with Italian seasoning, sesame seeds, or a light sprinkle of red pepper flakes instead.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a medium bowl, combine the cooked spinach, ricotta, Parmesan, sun-dried tomatoes, lemon zest, garlic powder, salt, and pepper. Mix well.
- Cut each sheet into 4 squares. Spoon the spinach mixture into the center of each square.
- Fold each into a triangle or rectangle and press the edges with a fork to seal. Transfer to the prepared baking sheet. Brush each pastry with the beaten egg.
- Sprinkle everything but the bagel seasoning generously over the tops. Bake for 15–20 minutes or until the pastries are puffed and golden brown.
Expert Tips
- Make sure your pastry is fully thawed: Cold or partially frozen puff pastry will crack and tear when you try to work with it. Let it thaw in the fridge overnight or on the counter for about 30 to 40 minutes before you start.
- Let the spinach cool before mixing: After you cook the spinach, give it a few minutes to cool slightly before adding it to the ricotta. This keeps the filling from getting too watery and prevents the pastry from getting soggy.
- Seal the edges well: Press the edges firmly with a fork to seal them tight. If they aren’t well sealed, the filling can leak out while baking, and nobody wants that!
- Don’t skip the egg wash: Brushing the tops with beaten egg is what gives these pastries that beautiful golden brown color. It makes a big difference in how they look when they come out of the oven.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can assemble the pastries and refrigerate them unbaked for up to a day in advance. Just brush with egg wash and add the seasoning right before baking. You can also bake them ahead and reheat in the oven at 350°F for about 5 to 7 minutes.
You can! Just make sure to thaw the frozen spinach completely and squeeze out as much water as possible before adding it to the filling. Too much moisture will make the pastry soggy.
Store any leftover pastries in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven or toaster oven at 350°F for a few minutes to get them nice and crispy again. We don’t recommend microwaving them since it makes the pastry soft.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cheese and Spinach Puff Pastries
Equipment
- baking sheet
- parchment paper
- Skillet
- Medium mixing bowl
- Rolling Pin
- knife or pizza cutter
- Fork
- Pastry brush
Ingredients
- 2 sheets puff pastry thawed
- 2 cups fresh spinach chopped
- ⅓ cup sun-dried tomatoes roughly chopped
- ¾ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 egg beaten (for egg wash)
- 1 tablespoon Everything but the Bagel seasoning
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add the chopped spinach and cook for 2 to 3 minutes, or until wilted. Remove from heat and let cool slightly.
- In a medium mixing bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, sun-dried tomatoes, lemon zest, garlic powder, salt, and pepper. Mix until well combined.
- On a lightly floured surface, roll out the puff pastry sheets.
- Cut each puff pastry sheet into 4 squares, making 8 squares total.
- Spoon the spinach filling into the center of each square.
- Fold each square into a triangle or rectangle. Press the edges with a fork to seal.
- Transfer the pastries to the prepared baking sheet.
- Brush the tops of each pastry with the beaten egg.
- Sprinkle Everything but the Bagel seasoning over the tops.
- Bake for 15 to 20 minutes, or until puffed and golden brown.
- Let cool slightly before serving. Serve warm or at room temperature.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
