Cheesy Spinach Stuffed Pie

This golden-crusted spinach stuffed pie combines flaky puff pastry with a creamy, herb-infused spinach and cheese filling. The combination creates little pockets of comfort that make for perfect appetizers or a light meal alongside a salad.

I first made these for a holiday gathering when I needed something vegetarian that would still impress meat eaters. The empty platter at the end of the night confirmed what has now become my signature party dish.

Ingredients

• 2 sheets puff pastry thawed Provides the flaky golden exterior that makes this dish so impressive. Look for all butter puff pastry for the best flavor.
• 1 tablespoon olive oil A quality olive oil adds a subtle fruity note to the base flavors.
• 1 small onion finely chopped Creates the aromatic foundation. Sweet onions work particularly well here.
• 3 cloves garlic minced Adds depth and complexity. Fresh garlic is significantly better than pre minced.
• 10 oz fresh spinach chopped The star of the show. Baby spinach requires less prep and has a milder flavor.
• ½ teaspoon salt Balances and enhances all the flavors. Kosher salt is preferable.
• ¼ teaspoon black pepper Adds a gentle heat. Freshly ground provides the best flavor.
• ½ teaspoon dried oregano Brings an earthy Mediterranean note. Greek oregano has the strongest flavor.
• ½ teaspoon crushed red pepper flakes Adds a pleasant kick that complements the creamy filling.
• ½ cup ricotta cheese Provides a creamy light base. Full fat works best for richness and texture.
• ½ cup cream cheese softened Creates a velvety smooth texture that binds everything together.
• ½ cup shredded mozzarella cheese Adds that irresistible cheese pull when served warm.
• ¼ cup grated Parmesan cheese Contributes a savory umami note. Use Parmigiano Reggiano for best results.
• 1 egg beaten Creates that beautiful golden shine on the pastry.
• 1 teaspoon dried parsley Adds a pop of color and mild herbaceous flavor.

Step-by-Step Instructions

Preheat Oven

Set your oven to 375°F and prepare a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup much easier. Allow at least 10 minutes for proper preheating to ensure even cooking.

Sauté Aromatics

Heat olive oil in a skillet over medium heat until it shimmers but doesn't smoke. Add the finely chopped onion and cook until translucent and soft, about 3 minutes. Stir occasionally to prevent browning. You want the onions to become sweet and aromatic without caramelizing.

Add Garlic and Spinach

Add minced garlic to the softened onions and cook for exactly one minute, stirring constantly to prevent burning. Immediately add the spinach in batches if necessary, stirring until each addition wilts before adding more. If using frozen spinach, ensure it's completely thawed and thoroughly squeezed to remove excess moisture.

Season Mixture

Sprinkle salt, pepper, oregano, and red pepper flakes if using over the spinach mixture. Stir well to distribute the seasonings evenly. Remove from heat and transfer to a bowl to cool for about 5 minutes. The mixture should be warm but not hot when adding to the cheese.

Prepare Cheese Filling

In a medium bowl, combine ricotta, softened cream cheese, mozzarella, and Parmesan. Mix thoroughly until completely smooth with no streaks of cream cheese visible. Fold in the cooled spinach mixture, ensuring even distribution throughout the cheese base.

Form Pastry Pieces

Roll out each puff pastry sheet on a lightly floured surface until about 1/8 inch thick. Cut into even squares or use a round cutter for circles. Aim for approximately 3 to 4 inch pieces for appetizer portions, or larger for a main dish.

Fill and Seal

Place a generous tablespoon of filling in the center of half the pastry pieces, leaving about a half inch border around the edges. Place the remaining pastry pieces on top and press firmly around the edges with the tines of a fork to create a decorative seal that prevents filling from leaking.

Apply Egg Wash

Beat an egg in a small bowl until completely smooth. Using a pastry brush, apply a thin even layer of egg wash to the top of each pastry. This creates the beautiful golden brown finish. Sprinkle with dried parsley for a finishing touch.

Bake to Perfection

Place the prepared pies on the parchment lined baking sheet, spacing them about an inch apart. Bake in the preheated oven for 20 to 25 minutes, rotating the pan halfway through for even browning. Look for a deep golden color and significant puffing of the pastry.

This recipe holds a special place in my heart because it was the first dish my daughter helped me prepare from start to finish. She was only eight but insisted on crimping each pastry edge herself. They weren't perfect, but watching her pride as guests devoured her creations made them the most beautiful spinach pies I've ever seen.

Make Ahead Tips

These spinach pastries shine as a make ahead option. Prepare them completely up to the baking step, then freeze on a baking sheet until solid. Transfer to airtight containers and store frozen for up to 3 months. When ready to serve, bake directly from frozen, adding about 5 to 7 minutes to the baking time. The pastry actually puffs even better from a frozen state, creating exceptionally flaky layers.

Perfect Pairings

These savory pastries pair beautifully with a variety of accompaniments. Serve alongside a simple arugula salad dressed with lemon vinaigrette for a complete light meal. For cocktail parties, offer a yogurt dipping sauce seasoned with fresh dill and lemon zest. Wine lovers will appreciate how well these pair with a crisp Sauvignon Blanc or light Pinot Noir, as the acidity cuts through the richness of the cheese filling.

Creative Variations

While this classic spinach and cheese filling is a crowd pleaser, the recipe welcomes creative adaptations. Try adding artichoke hearts, sun dried tomatoes, or caramelized mushrooms to the filling. For protein variations, incorporate cooked crumbled sausage, shredded chicken, or even smoked salmon. The pastry base works beautifully with sweet fillings too try apple cinnamon or cherry cream cheese for a dessert variation.

Common Recipe Questions

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works perfectly! Just make sure to thaw it completely and squeeze out excess moisture before mixing with the cheese filling. This prevents your pastry from becoming soggy during baking.

→ How do I prevent the filling from leaking while baking?

To prevent leaking, be sure to seal the edges firmly with a fork, creating indentations all around the perimeter. Don't overfill the pastry pieces, and ensure there are no tears in the dough before baking.

→ Can I make these ahead of time?

You can prepare the filling up to 2 days ahead and store it in the refrigerator. You can also assemble the unbaked pies and freeze them. When ready to serve, bake the frozen pies at 375°F for about 5-10 minutes longer than the recipe states.

→ What can I serve with spinach stuffed pie?

These pies work wonderfully with a simple green salad dressed with lemon vinaigrette. They also pair well with tomato soup for a more substantial meal or can be served as part of an appetizer spread for entertaining.

→ Can I substitute any of the cheeses?

Absolutely! While the combination of ricotta, cream cheese, mozzarella, and Parmesan creates a perfect balance of creaminess and flavor, you can substitute with feta for a tangier taste or fontina for more meltiness. Just maintain the same total cheese quantity.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 350°F oven for 10-15 minutes until warmed through. This maintains the pastry's crispness better than microwave reheating.