Spinach and Cheese Puff Pastry Squares

Few dishes strike the balance between elegant and comforting as beautifully as puff pastry stuffed with spinach and cheese. The buttery, flaky layers of pastry hug a creamy, savory filling of spinach, herbs, and cheese, creating a golden square that’s irresistibly crisp on the outside and melt-in-your-mouth soft on the inside.

Whether you’re planning a party, a family gathering, or simply craving a flavorful snack, these spinach and cheese puff pastry squares deliver in both taste and appearance. Best of all, they require surprisingly little effort, especially when you use ready-made puff pastry.

In this recipe, we’ll walk through the entire process step by step, share tips for perfect results, suggest variations to suit different palates, and offer serving ideas that elevate the dish.

Why This Recipe Works

Puff Pastry Magic: Store-bought puff pastry is one of the greatest shortcuts in cooking — it saves time and ensures perfectly flaky, bakery-quality layers every time.
Rich and Creamy Filling: The combination of spinach and cheese (often feta or ricotta mixed with mozzarella) is a classic, balancing freshness and richness.
Versatility: These squares can be a snack, side dish, appetizer, or even a light lunch when paired with a salad.
Make-Ahead Friendly: You can prepare them ahead of time and simply bake when ready.

Ingredients (Makes 9–12 Squares)

For the Filling:

300 g (10 oz) fresh spinach (or 200 g frozen spinach, thawed and drained)
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
100 g (3.5 oz) feta cheese, crumbled
100 g (3.5 oz) mozzarella cheese, shredded (for meltiness)
100 g (3.5 oz) ricotta or cream cheese (for creaminess)
1 egg (to bind the filling)
½ teaspoon salt (adjust depending on cheese saltiness)
½ teaspoon black pepper
¼ teaspoon nutmeg (optional, adds warmth to spinach dishes)

For the Pastry:

2 sheets puff pastry (thawed if frozen)
1 egg yolk + 1 tablespoon milk (for egg wash)
1 tablespoon sesame seeds (for topping, optional)

Step-by-Step Instructions

Step 1: Prepare the Spinach

If using fresh spinach, wash thoroughly and roughly chop. Heat 1 tablespoon olive oil in a pan, add spinach, and sauté for 2–3 minutes until wilted. Drain excess liquid.
If using frozen spinach, thaw completely and squeeze out as much water as possible with your hands or a kitchen towel. This step is crucial to prevent soggy pastry.

Step 2: Cook the Aromatics

In the same pan, add the chopped onion and sauté for 4–5 minutes until soft and golden. Add garlic and cook for another 1–2 minutes. Remove from heat.

Step 3: Make the Filling

In a large mixing bowl, combine:

Cooked spinach
Sautéed onion and garlic
Crumbled feta
Shredded mozzarella
Ricotta (or cream cheese)
1 beaten egg
Season with salt, pepper, and nutmeg.

Mix until everything is well incorporated. The mixture should be creamy but not watery.

Step 4: Prepare the Puff Pastry

Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.

Roll out one puff pastry sheet on a lightly floured surface. Place it on the prepared tray.
Spread the spinach-cheese mixture evenly over the sheet, leaving about 1 cm (½ inch) border around the edges.
Place the second puff pastry sheet on top, pressing down lightly along the edges to seal.

Step 5: Score and Egg Wash

Using a sharp knife, score the pastry into squares (3×3 or 4×3 grid depending on size). Don’t cut all the way through, just lightly mark the surface — this makes it easier to cut after baking.
Press the edges gently with a fork to seal further.
Brush the top with egg wash (egg yolk + milk mixture).
Sprinkle sesame seeds generously.

Step 6: Bake

Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and puffed.

Step 7: Serve

Allow the pastry to cool slightly before cutting fully into squares. Serve warm, either on their own or with a dipping sauce.

Serving Suggestions

As an Appetizer: Pair with a tangy tzatziki dip or a marinara sauce.
As a Light Meal: Serve alongside a fresh green salad with a lemon vinaigrette.
As a Snack: Enjoy with a hot cup of tea or coffee for a savory treat.

Tips for Success

Drain Spinach Thoroughly: Excess moisture is the biggest enemy of puff pastry. Always squeeze spinach well.
Cheese Balance: Feta adds saltiness, ricotta adds creaminess, mozzarella adds stretch. You can adjust ratios based on taste.
Work Quickly with Puff Pastry: Keep it cold until ready to use. If it gets too warm, it won’t puff as well.
Egg Wash is Key: It gives the pastry that irresistible golden shine.
Cool Slightly Before Cutting: This prevents the filling from spilling out.

Variations

Greek Spanakopita Style: Use only feta and herbs (like dill and parsley) for a more authentic Greek flavor.
Cheesy Explosion: Add cheddar or gouda for an extra cheesy bite.
Spicy Kick: Mix in red chili flakes or chopped jalapeños.
Meaty Version: Add cooked ground chicken, beef, or sausage to the filling.
Mini Puffs: Instead of one large slab, cut pastry into small squares before baking for bite-sized party snacks.

Storage & Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Assemble but don’t bake, then freeze. Bake directly from frozen, adding 5–7 minutes extra time.
Reheating: Reheat in an oven at 350°F (175°C) for 10 minutes to keep pastry crispy. Avoid microwaving.

Why You’ll Love It

Quick to prepare (thanks to puff pastry).
Versatile enough to serve at brunch, dinner, or parties.
Crispy outside, creamy inside — a perfect texture contrast.
Customizable with endless filling possibilities.

Spinach and Cheese Puff Pastry Squares

Why This Recipe Works