Spinach Stuffed Pastry!

🥬 Spinach Stuffed Pastry (Savory Puffs or Turnovers)

🧑‍🍳 Serves: 6–8 pastries

⏱️ Prep Time: 15 min | Cook Time: 20–25 min

✅ Ingredients:

For the Filling:

• 1 tablespoon olive oil or butter

• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1/2 cup crumbled feta cheese (or ricotta, goat cheese, or shredded mozzarella)

• Salt & black pepper, to taste

• 1/2 teaspoon chili flakes or nutmeg (optional, based on your taste)

• 1 egg (optional, for binding the filling)

For the Pastry:

• 1 sheet puff pastry, thawed (store-bought or homemade)

• 1 egg yolk + 1 tbsp milk, mixed (for egg wash)

🔧 Instructions:

1. Prepare the Filling:

   • Heat oil or butter in a pan over medium heat.

   • Add onions and garlic, sauté until soft.

   • Add chopped spinach and cook until wilted (or heated through, if using frozen).

   • Season with salt, pepper, and optional chili flakes or nutmeg.

   • Remove from heat and stir in the cheese.

   • Let the mixture cool slightly. (Add 1 beaten egg here if you want a richer, firmer filling.)

2. Assemble the Pastries:

   • Preheat oven to 400°F (200°C).

   • Roll out puff pastry on a floured surface. Cut into squares or circles (approx. 4×4 inches).

   • Place a spoonful of filling in the center of each.

   • Fold into triangles or rectangles. Press edges with a fork to seal.

   • Place on a baking sheet lined with parchment paper.

3. Brush & Bake:

   • Brush the tops with egg wash for a golden finish.

   • Bake for 20–25 minutes or until puffed and golden brown.

4. Cool & Serve:

   • Let cool for 5 minutes before serving.

   • Serve warm with yogurt dip, tzatziki, or a spicy tomato chutney.

📝 Tips:

• Want it vegan? Use dairy-free cheese and skip the egg wash (or use plant milk).

• Add-ins: Mushrooms, cooked lentils, or chopped sundried tomatoes go great in the filling.

• Great for brunch, lunchboxes, or as a party snack!