Low Sodium Spinach and Cheese Pastry

Indulge in a flaky and satisfying treat with this Low Sodium Spinach and Cheese Pastry, a healthier twist on a beloved classic! Perfect for those watching their sodium intake, this recipe combines a buttery homemade pastry dough and an irresistible filling featuring fresh baby spinach, creamy low-sodium ricotta, and shredded mozzarella. Enhanced with a hint of garlic and freshly ground black pepper, these golden-brown pastries are as flavorful as they are wholesome. With minimal effort and all-natural ingredients, these savory pockets of goodness are ideal for brunch, snacking, or even as a light meal. Serve them warm from the oven or at room temperature for a quick, crowd-pleasing bite that doesn’t compromise on taste.

Nutriscore Rating: 61/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 6

Ingredients

• 120 grams unsalted butter
• 250 grams all-purpose flour
• 70 grams plain Greek yogurt, unsweetened
• 3 tablespoons cold water
• 150 grams baby spinach, fresh
• 100 grams low-sodium ricotta cheese
• 50 grams low-sodium mozzarella cheese, shredded
• 1 clove garlic, minced
• 0.25 teaspoons black pepper, freshly ground
• 1 unit egg yolk
• 1 tablespoon milk (for egg wash)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and unsalted butter. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.

Step 2

Add the Greek yogurt and cold water to the bowl. Mix gently until the dough comes together, being careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 3

While the dough chills, heat a large skillet over medium heat and add the fresh baby spinach. Cook for 2-3 minutes, stirring frequently, until the spinach has wilted. Remove from heat and let cool slightly.

Step 4

In a medium bowl, mix the wilted spinach with the low-sodium ricotta cheese, low-sodium mozzarella, minced garlic, and black pepper. Stir until well combined.

Step 5

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 6

After chilling, roll the dough out on a lightly floured surface into a rectangle, approximately 30x40 cm (12x16 inches) in size. Cut the dough into 6 equal rectangles.

Step 7

Place a spoonful of the spinach and cheese mixture in the center of each rectangle. Fold the dough over the filling to create a triangle or rectangle-shaped pastry, pressing the edges to seal. Use a fork to crimp the edges for a decorative finish.

Step 8

In a small bowl, beat the egg yolk with the milk to create an egg wash. Brush the top of each pastry lightly with the egg wash.

Step 9

Transfer the pastries to the prepared baking sheet and bake for 20-25 minutes, or until golden and flaky.

Step 10

Allow the pastries to cool slightly before serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	(819.9g)

Amount per serving	% Daily Value*
Calories	2252.9

Total Fat 133.9g	0%
Saturated Fat 76.7g	0%
Polyunsaturated Fat g
Cholesterol 540.3mg	0%
Sodium 325.8mg	0%
Total Carbohydrate 206.0g	0%
Dietary Fiber 10.5g	0%
Total Sugars 6.5g
Protein 65.8g	0%

Vitamin D 28.2IU	0%
Calcium 908.1mg	0%
Iron 17.0mg	0%
Potassium 1398.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 11.5%

Carbs: 35.9%