Creamy Spinach & Cheese Puff Pastry

Yield

8 pastries

Prep time

20 minutes

Cook time

25 minutes

Rest / chill time

5 minutes

Ingredients

• 1 sheet puff pastry, thawed but cold
• 8 ounces ⅓-less-fat block cream cheese (Neufchâtel), softened
• 1 cup frozen chopped spinach, measured after thawing and squeezing dry
• 1 cup shredded part-skim mozzarella cheese
• ⅓ cup crumbled feta cheese
• 2 garlic cloves, minced
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes
• Salt, to taste
• 1 large egg
• 1 tablespoon water
• 1 tablespoon chopped fresh parsley
• All-purpose flour, as needed for lightly dusting the work surface

Method

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wrap the thawed spinach in a clean kitchen towel and squeeze firmly to remove excess moisture.
3. Mix the cream cheese, spinach, mozzarella, feta, garlic, onion powder, Italian seasoning, black pepper, and red pepper flakes until evenly combined. Taste before adding salt, since the cheeses are already salty.
4. Unfold the cold puff pastry on a lightly floured surface. Roll gently just enough to smooth the folds, then cut into 8 equal squares or rectangles.
5. Place about 2 tablespoons of filling diagonally across the center of each piece, keeping the corners clear. Reserve the remaining filling separately.
6. Fold two opposite corners over the filling, overlapping them slightly. Lightly moisten the contact point with water and press gently to secure, leaving both ends open.
7. Arrange on the prepared baking sheet with space between them. If the pastry has softened, refrigerate briefly until firm before baking.
8. Whisk the egg with 1 tablespoon water. Brush a thin layer over the exposed pastry, avoiding the cut edges where possible.
9. Bake for 20–25 minutes, until puffed and golden brown, with crisp, cooked bases.
10. Let cool for 5 minutes, sprinkle with the parsley, and serve warm.

Kitchen notes

Timing guide: Preparation takes about 20 minutes (estimated; excluding thawing). Bake for 20–25 minutes; the cook time shown above uses the upper end of this range. Rest for 5 minutes before serving. Thawing and any additional chilling time vary, so a total time is not stated.

Practical Woman's Secret
Keep the filling away from the overlapping corners so the pastry can seal directly against itself. A thin egg wash gives color without pooling around the bases or weighing down the layers.

Serving and Storage
Serve one pastry as an appetizer or alongside a separate salad. Refrigerate baked leftovers within 2 hours and use within 3–4 days. Reheat in a 350°F oven until the centers reach 165°F and the pastry crisps again. Refrigerate unused filling promptly and use within 3 days as a baked dip, heating it to 165°F.