Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Intensity: Easy – This recipe is all about assembly. The key is using store-bought puff pastry, which does all the hard work for you.
Servings: 9 squares
Why You’ll Love This Recipe
Incredibly Easy: Frozen puff pastry is your best friend here. It does the heavy lifting, so you just have to mix the filling and bake.
Restaurant-Quality Results: The combination of flaky pastry and a creamy, cheesy filling feels elegant and indulgent.
Versatile: Perfect as an appetizer, snack, or light meal. Serve them for brunch, with a bowl of tomato soup, or as part of a party platter.
Great for Make-Aheads: You can assemble these ahead of time and keep them in the fridge, ready to bake when you are.
Ingredients
1 package (17.3 oz / 490 g) frozen puff pastry sheets (2 sheets), thawed according to package directions
1 tablespoon olive oil
2 cloves garlic, minced
5 oz (about 5 cups) fresh baby spinach
1 cup whole milk ricotta cheese
1 cup shredded low-moisture mozzarella cheese
¼ cup grated Parmesan cheese, plus more for sprinkling
1 large egg, lightly beaten (for egg wash)
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg (optional, but recommended)
Instructions
Part 1: Prep Work
Thaw the Pastry: If you haven’t already, take your puff pastry out of the freezer and let it thaw in the refrigerator for a few hours or on the counter for about 30-40 minutes. It should be cold but pliable. Keep it cold! If it gets too warm, it will be difficult to work with and won’t puff as well.
Preheat & Prep Pan: Preheat your oven to 400°F (200°C) . Line a large baking sheet with parchment paper. This prevents sticking and makes for easy cleanup.
Part 2: Make the Filling
Wilt the Spinach: In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach in handfuls, stirring constantly. It will wilt down significantly. Cook for another 1-2 minutes until all spinach is wilted.
Cool & Squeeze: Transfer the cooked spinach to a cutting board and let it cool slightly. Then, using your hands or a clean kitchen towel, squeeze out as much excess water as possible. This is a crucial step—removing the water prevents your pastries from becoming soggy. Roughly chop the squeezed-dry spinach.
Mix Cheese Filling: In a medium bowl, combine the ricotta cheese, mozzarella cheese, ¼ cup of Parmesan cheese, half of the beaten egg (save the rest for the egg wash), salt, pepper, and nutmeg (if using). Mix well.
Combine: Add the chopped, dry spinach to the cheese mixture and stir until everything is evenly combined. Set aside.
Part 3: Assemble the Squares
Roll Out Pastry: On a lightly floured surface, gently roll out one sheet of puff pastry just slightly to even it out and smooth the seams. You want to maintain the rectangular shape. Cut the sheet into 9 equal squares (a 3×3 grid).
Transfer to Baking Sheet: Place the 9 squares onto the prepared baking sheet, spacing them about 1 inch apart. Using a fork, prick each square a few times. This allows steam to escape and helps the pastry bake evenly.
Add the Filling: Spoon a generous tablespoon of the spinach and cheese mixture onto the center of each square, leaving a small border (about ¼ inch) around the edges.
Top and Seal: Roll out the second sheet of puff pastry and cut it into 9 squares as well. Using a sharp knife, cut a small “X” or a few small slits in the center of each of these top squares (this acts as a steam vent). Place one top square over each filled bottom square. Gently press down around the edges of each filling mound to seal the two layers together. You don’t need to crimp the edges; just pressing lightly with your fingertips or a fork will do.
Apply Egg Wash: In a small bowl, whisk the remaining half of the beaten egg with a teaspoon of water. Using a pastry brush, gently brush the top of each pastry square with the egg wash. This is what gives them that beautiful, glossy, golden-brown finish. Sprinkle a little extra grated Parmesan cheese on top of each for extra flavor and crunch.
Part 4: Bake
Bake: Place the baking sheet in the preheated oven. Bake for 18-22 minutes, or until the puff pastry is puffed up, deeply golden brown, and crisp.
Cool Slightly: Remove from the oven and let the squares cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This allows the filling to set slightly.
Part 5: Serve
Serve Warm: These are best enjoyed warm, when the cheese is gloriously melty and the pastry is at its flakiest. Serve them on their own or with a side of warm marinara sauce for dipping.
Storage & Reheating
Storage: Store any leftover squares in an airtight container in the refrigerator for up to 3 days.
Reheating: To recapture their flaky texture, reheat them in a 350°F (175°C) oven or toaster oven for 5-7 minutes. Avoid the microwave, as it will make the pastry soft and soggy.
Tips for Perfect Puff Pastry Squares
Keep it Cold: Warm puff pastry is sticky and won’t puff as dramatically. If your kitchen is hot or the pastry becomes soft while you’re working, pop the baking sheet with the assembled squares into the refrigerator for 10-15 minutes before baking.
Don’t Skip Squeezing the Spinach: This is the #1 secret to avoiding a watery filling. Take the extra minute to really get that liquid out.
Experiment with Fillings: This recipe is a great base. Try adding cooked, crumbled sausage, chopped sun-dried tomatoes, artichoke hearts, or different cheeses like feta or provolone.
Spice it Up: Add a pinch of red pepper flakes to the spinach while it cooks for a little heat.
Nutrition Information
The following nutritional information is an estimate and provided as a courtesy. Actual values may vary depending on specific brands of ingredients used, portion sizes, and any modifications made to the recipe.
Per Serving (1 square)
Calories: 335
Total Fat: 21g
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 45mg
Sodium: 380mg
Total Carbohydrates: 25g
Dietary Fiber: 2g
Sugars: 2g
Protein: 11g