Spinach and Cheese Puff Pastry Squares

Directions

1. Preheat and prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the spinach: If using fresh spinach, cook it in a skillet over medium heat for 2–3 minutes until wilted. Transfer to a clean kitchen towel or fine-mesh strainer and squeeze out as much excess moisture as possible. Roughly chop.

3. Make the filling: In a medium bowl, combine the cooked spinach, ricotta, mozzarella, and 1 of the eggs. Stir until well blended. Season with salt and pepper. Set aside.

4. Assemble the squares: On a lightly floured surface, gently roll out each puff pastry sheet to smooth any creases. Cut each sheet into 4 equal squares (or 9 for smaller appetizers). Place half of the squares on the prepared baking sheet.

5. Fill: Spoon a portion of the spinach mixture onto the center of each square on the baking sheet, leaving a small border around the edges.

6. Top and seal: Brush the edges of the filled squares with a little water. Place the remaining puff pastry squares on top. Use a fork to press the edges together firmly to seal.

7. Egg wash: In a small bowl, beat the remaining egg. Brush the top of each pastry square with the egg wash. Sprinkle with sesame seeds or poppy seeds if desired. Cut a small slit in the top of each square to allow steam to escape.

8. Bake: Bake for 15–20 minutes, or until the pastry is puffed, deeply golden, and crisp.

9. Cool and serve: Let cool on the baking sheet for 5 minutes before serving. These are delicious warm or at room temperature.

Tips:

• Squeezing the spinach dry is key—excess moisture can make the pastry soggy.

• For a richer flavor, add a pinch of nutmeg to the filling or swap the ricotta for full-fat cottage cheese (drained).

• Assemble the squares ahead of time and refrigerate, covered, for up to 24 hours before baking. Brush with egg wash just before putting them in the oven.

Enjoy—and prepare to be the potluck hero once again!