Puff Pastry with Spinach & Cheese

The freezer is a homecook’s best friend. Having puff pastry and spinach ready to go means I can always put together something quick, golden, and satisfying. I especially love frozen spinach because it’s portioned, easy to measure out, and there’s no need to worry about it spoiling in the fridge. Combined with flaky puff pastry and a bit of cheese, it turns into the kind of snack or light meal that feels homemade without requiring much effort at all.

When I first made these, my plan was to close and seal the pastry squares into neat little parcels. But the oven had other ideas — they opened up into flower shapes instead, and I loved them even more this way. The filling peeks through, the sesame seeds toast perfectly, and the result is both rustic and beautiful.

These are perfect warm from the oven, whether you serve them as a snack, a quick lunch with a side salad, or as part of a meze table.

Golden puff pastry filled with spinach and cheese, sprinkled with sesame seeds and baked until flaky and puffed.

Ingredients

• 10 puff pastry squares, thawed (about 400–500 g in total)

• 150 g frozen spinach, thawed and squeezed dry

• 70 g cheese of your choice, such as feta, mozzarella or white cheese

• 1 egg yolk, beaten with 1 teaspoon of water for brushing

• Salt and black pepper

• Sesame seeds, optional

  
  

Instructions

Preheat the oven to 200°C conventional (top and bottom heat) or 180°C fan. Line a baking tray with parchment paper.

Mix the spinach with the cheese and season with salt and pepper.

Place a spoonful of the filling in the center of each puff pastry square. Bring the corners together in the middle and pinch to seal.

Brush with the yolk wash and sprinkle with sesame seeds if using.

Bake for 15–20 minutes, until puffed, golden, and beautifully opened up in the oven. Serve warm.