Quick Description:
Crispy, golden, cheesy, and absolutely addictive — no wonder your coworkers keep requesting them! These puff pastry squares are beginner-friendly and bake up beautifully every time.
Servings & Timing
Servings: 12 squares
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients
Puff Pastry Layers
2 sheets puff pastry (thawed if frozen)
Spinach-Cheese Filling
1 ½ cups cooked spinach
(fresh sautéed OR frozen thawed — make sure to squeeze out all water)
1 cup ricotta cheese
(or use feta for a more salty, tangy flavor)
½ cup shredded mozzarella cheese
1 large egg (for the filling)
Salt & pepper to taste
For Topping
1 egg (for egg wash)
Optional: sesame seeds
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
2. Prepare the Filling
In a bowl, mix together:
Cooked, squeezed spinach
Ricotta (or feta)
Mozzarella
1 egg
Salt & pepper
Stir until fully combined and creamy.
Important: If using frozen spinach, squeezing out ALL liquid prevents soggy pastry.
3. Assemble the Pastry
Lay one puff pastry sheet flat on the parchment paper.
Spread the spinach-cheese filling evenly, leaving a ½-inch border around all edges.
Place the second puff pastry sheet on top.
Press the edges firmly with a fork to seal the layers together.
4. Cut Into Squares
Using a sharp knife or pizza cutter, slice the pastry into 9–12 equal squares.
You can cut before or after baking — cutting before helps create cleaner portions.
5. Add Toppings
Brush the top with a beaten egg (egg wash).
Sprinkle sesame seeds on top (optional but delicious).
6. Bake
Bake for 25–30 minutes, or until:
Golden brown
Crispy
Fully puffed
Let cool for 5 minutes before separating the squares.
Serve
Serve warm or room temperature — they taste amazing either way.
Perfect for:
Potlucks
Appetizers
Lunchboxes
Snack platters
Tips & Variations
Make It High-Protein
Add:
½ cup cottage cheese (blended smooth)
½ cup cooked shredded chicken
Extra egg whites (makes filling fluffier & protein-rich)
Add Flavor Boosters
Garlic powder or minced garlic
Nutmeg (classic with spinach & ricotta)
Red pepper flakes
Feta Lover’s Version
Swap ricotta for crumbled feta + mozzarella. Deliciously salty!
Veggie Add-ins
Finely chopped mushrooms
Green onions
Fresh dill or parsley
Storage & Reheating
Fridge: Up to 3 days
Freezer: Up to 2 months (freeze before baking for best results)
Reheat: 350°F for 5–7 minutes to crisp back up
