Of course! Spinach and Cheese Puff Pastry Squares are an absolutely fantastic appetizer, snack, or light meal. They are buttery, flaky, cheesy, and surprisingly easy to make.
Here’s a classic, crowd-pleasing recipe that you can customize to your heart’s content.
Spinach and Cheese Puff Pastry Squares
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Servings: 9-12 squares
Ingredients
· 1 sheet frozen puff pastry (from a 17.3 oz box), thawed
· 1 tbsp olive oil
· 1 small yellow onion, finely chopped
· 2 cloves garlic, minced
· 5 oz fresh spinach, roughly chopped (or one 10 oz package frozen chopped spinach, thawed and squeezed VERY dry)
· 4 oz (1 cup) shredded mozzarella cheese
· 2 oz (1/2 cup) crumbled feta cheese
· 3 oz cream cheese, softened
· 1/4 cup grated Parmesan cheese
· 1 large egg, lightly beaten (for egg wash)
· 1/2 tsp dried dill (or 1 tbsp fresh dill, chopped)
· 1/4 tsp salt (adjust to taste, feta is salty)
· 1/4 tsp black pepper
· Optional: Pinch of nutmeg, pinch of red pepper flakes
Instructions
- Thaw the Puff Pastry: Follow the package directions to thaw your puff pastry. It should be pliable but still cold. This usually takes about 30-40 minutes at room temperature.
- Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Sauté Veggies: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. If using fresh spinach, add it in batches, wilting each batch before adding the next. If using frozen spinach (already squeezed dry), just add it to the pan to warm through and combine with the onions and garlic. Remove from heat and let it cool slightly.
- Make the Filling: In a medium bowl, combine the mozzarella, feta, cream cheese, Parmesan, egg, dill, salt, and pepper. Add the slightly cooled spinach and onion mixture. Stir until everything is well combined. Taste and adjust seasoning if needed.
- Assemble the Squares:
· Unfold the puff pastry sheet onto the prepared baking sheet. Gently roll it out just enough to smooth any creases, creating an even rectangle.
· Spread the spinach and cheese mixture evenly over the pastry, leaving a 1/2-inch border around all edges.
· Using a sharp knife or pizza cutter, score the pastry (cut through the topping but not all the way through the bottom pastry) into 9 or 12 squares. This makes it easier to cut after baking. - Bake: Brush the exposed pastry edges with the beaten egg wash. This will give them a beautiful golden-brown shine.
· Bake for 15-20 minutes, or until the pastry is puffed and deep golden brown and the filling is bubbly. - Serve: Let the pastry cool on the baking sheet for 2-3 minutes before cutting along the scored lines and serving. They are best enjoyed warm!
Tips for Success & Variations:
· Keep it Cold: For the flakiest pastry, work quickly and don’t let the assembled squares sit out too long before baking.
· Squeeze Spinach DRY: This is the most important step! Any excess moisture from the spinach will make the pastry soggy. Use your hands or a clean kitchen towel to wring out every last drop of water from thawed frozen spinach.
· Customize the Fillings:
· Cheese: Swap feta for goat cheese, or use a blend of Gruyère and cheddar.
· Meat: Add 1/4 cup of finely chopped cooked bacon, ham, or sausage to the filling.
· Veggies: Add 1/4 cup of finely chopped sun-dried tomatoes or roasted red peppers.
· Herbs: Use fresh basil or parsley instead of dill.
· Make Ahead: You can assemble the squares up to a day in advance, cover tightly with plastic wrap, and keep them in the refrigerator until ready to bake. You may need to add 1-2 minutes to the baking time.
· Freezing: Assemble and score the squares, then freeze them solid on the baking sheet before transferring to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.
Enjoy your delicious, impressively easy Spinach and Cheese Puff Pastry Squares