Spinach Stuffed Pie (Print-Friendly Version)

Flaky puff pastry pockets filled with creamy spinach and four cheeses, baked to golden perfection.

# What You Need:

→ Pastry

01 - 2 sheets puff pastry, thawed

→ Filling

02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced
05 - 300g fresh spinach, chopped (or frozen, thawed, and drained well)
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
08 - ½ teaspoon dried oregano
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - 125g ricotta cheese
11 - 125g cream cheese, softened
12 - 125g shredded mozzarella cheese
13 - 25g grated Parmesan cheese

→ Assembly

14 - 1 egg, beaten (for egg wash)
15 - 1 teaspoon dried parsley (for garnish)

# How to Make It:

01 - Preheat oven to 190°C and line a baking sheet with parchment paper.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, about 3 minutes.
03 - Stir in garlic and cook for 1 minute, then add spinach. Cook until wilted (or heated through if using frozen).
04 - Season with salt, pepper, oregano, and red pepper flakes if desired. Remove from heat and let cool slightly.
05 - In a bowl, mix ricotta, cream cheese, mozzarella, and Parmesan until smooth. Stir in the cooled spinach mixture.
06 - Roll out puff pastry sheets slightly and cut into even squares or circles.
07 - Spoon spinach-cheese filling into the center of half the pastry pieces. Top with remaining pastry, pressing edges with a fork to seal.
08 - Brush tops with beaten egg and sprinkle with dried parsley.
09 - Bake for 20–25 minutes until golden brown and puffed. Serve warm.

# Additional Tips:

01 - These individual pies can be prepared ahead and refrigerated before baking.
02 - For a crispier bottom, place the baking sheet in the oven while preheating.

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