Spinach and Cheese Puff Pastry

Step 1

Thaw the 1 sheet puff pastry in the fridge for 30 minutes, or until pliable but still cold. Meanwhile, squeeze the 10 oz thawed frozen spinach to remove as much water as possible.

Step 2

Heat the 1 tbsp olive oil in a skillet over medium heat. Add the 2 minced garlic cloves and cook until fragrant, about 1 minute. Add the spinach and cook, stirring, until any remaining moisture evaporates, about 3 minutes. Remove from heat and let cool slightly.

Step 3

In a bowl, combine the spinach mixture, 1 cup ricotta, 1 cup crumbled feta, 1 beaten egg, 0.5 tsp salt, and 0.25 tsp black pepper. Mix until well combined.

Step 4

Preheat oven to 400°F (200°C). On a lightly floured surface, roll the puff pastry sheet into a 12x12 inch square. Cut it into 4 equal squares.

Step 5

Divide the spinach-cheese filling among the 4 squares, placing it in the center of each. Fold each square in half to form a triangle, pressing edges to seal. Use a fork to crimp the edges.

Step 6

Place the pastries on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg (from the filling) or an extra beaten egg if needed.

Step 7

Bake for 20-25 minutes, until the pastries are puffed and deep golden brown. Let cool for 5 minutes before serving.