Why You’ll Love Spinach in Puff Pastry Recipe

Uses store-bought puff pastry to skip the hardest part — no need to make pastry from scratch.
The filling blends rich cheeses, spinach, pine nuts, and aromatic spices for a deliciously creamy, savory bite balanced by a light, crisp crust.
It’s versatile — serve as an appetizer, light lunch, picnic treat, or pair with a warming soup for a cozy meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/4 cup pine nuts
4 tablespoons unsalted butter
2 cups chopped onions
3 cloves garlic, minced (about 1 Tbsp)
1 (14-ounce) bag frozen chopped spinach, defrosted
1 cup grated Gruyère cheese
3/4 cup grated Parmesan cheese
5 large eggs, divided
1 tablespoon unseasoned breadcrumbs
2 1/2 teaspoons salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
1/2 teaspoon ground nutmeg
1 tablespoon water
2 sheets frozen puff pastry (defrosted overnight in the refrigerator)

Directions

Preheat oven to 375 °F. Line two rimmed baking sheets with parchment paper.
Spread pine nuts on one baking sheet in an even layer. Toast in the oven for 5–10 minutes, tossing once halfway, until golden. Remove and set aside.
In a medium skillet, melt butter over medium-low heat. Add chopped onions and cook for 5–7 minutes until tender. Stir in garlic and cook for 1 more minute. Remove from heat and let cool slightly.
Lightly beat 4 of the eggs. Squeeze excess liquid from the spinach and transfer to a large bowl. Add cooled onion mixture, Gruyère, Parmesan, beaten eggs, breadcrumbs, 2 teaspoons salt, 3/4 teaspoon pepper, nutmeg, and toasted pine nuts. Mix until well combined.
In a small bowl, whisk together the remaining egg and water to make an egg wash. Set aside.
Unfold one sheet of puff pastry and place it on one prepared baking sheet. Spread the spinach-cheese filling evenly over the center, leaving a 1-inch border. Brush the border with egg wash.
On a floured surface, roll out the second sheet of puff pastry to roughly 11 × 16 inches. Place it over the filled pastry and seal the edges, folding under and crimping with a fork.
Brush the top lightly with egg wash, avoiding the sides to ensure proper puffing. Cut three small slits on top to allow steam to escape. Sprinkle with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
Bake for 30–40 minutes, until the pastry is golden-brown and the filling is set. Let cool for about 10 minutes, then cut into 12 pieces with a serrated knife and serve immediately.

Servings and timing

Makes approximately 12 servings.
Total time: about 1 hour and 15 minutes (including prep, assembly, and baking).

Variations

Swap Gruyère and Parmesan with feta or ricotta for a different flavor profile.
Add sautéed mushrooms, caramelized onions, or artichoke hearts for extra depth.
Use fresh spinach instead of frozen — just wilt and drain it thoroughly.
Make mini individual pastries for party appetizers or on-the-go snacks.
Use lower-fat cheese and omit the pine nuts for a lighter option.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices on a baking sheet and warm in a 350 °F (180 °C) oven for 8–12 minutes until heated through and the crust is crisp. Avoid microwaving, which may make the pastry soggy.

FAQs

Is it possible to make this recipe ahead of time?

Yes, you can assemble it fully (except for baking), refrigerate overnight, and bake it fresh when ready.

Can I use fresh spinach instead of frozen spinach?

Yes. Cook, drain, and squeeze out all moisture before adding it to the filling.

Can I use a different cheese instead of Gruyère or Parmesan?

Absolutely. Try feta, ricotta, or a blend of your favorite cheeses — just watch the moisture content.

What if I’m allergic to nuts — can I skip the pine nuts?

Yes. The pine nuts add texture and flavor, but they are not essential.

Can this dish be made in individual portions instead of one large pastry?

Yes. Cut the puff pastry into smaller sections before filling and bake as mini parcels.

How do I prevent the pastry from getting soggy?

Squeeze out as much moisture as possible from the spinach and avoid letting egg wash drip down the pastry sides.

Can I freeze leftovers?

It’s not recommended as freezing may compromise the flaky texture of the puff pastry.

What’s the best temperature and baking time for reheating?

Reheat at 350 °F (180 °C) for 8–12 minutes, until warm and crispy again.

Can I use a different pastry dough instead of puff pastry?

Yes. Phyllo or shortcrust can be used, though textures and baking times may vary.

Is this dish vegetarian?

Yes, it contains no meat and is suitable for a vegetarian diet as written.

Conclusion

Spinach in puff pastry is a savory, satisfying dish that brings together creamy cheese, tender spinach, and buttery golden pastry in one bite. Whether you’re hosting guests or looking for a cozy dinner idea, this recipe delivers both elegance and ease in one delicious package.

Spinach in Puff Pastry