Spinach Gruyere Puff Pastry

Elevate your appetizer game with this irresistible Spinach Gruyere Puff Pastry recipe! Featuring flaky, buttery puff pastry filled with a creamy blend of ricotta, rich Gruyere cheese, and perfectly seasoned sautéed spinach, these golden bites are as elegant as they are comforting. Delicate hints of garlic, nutmeg, and black pepper enhance the flavor profile, while a quick egg wash ensures a beautifully crisp, glossy finish. Perfect for entertaining, brunch spreads, or a satisfying snack, these hand-held pastries come together with minimal effort but deliver gourmet-level results. Whether served warm or at room temperature, they’re guaranteed to impress every crowd.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 sheets puff pastry sheets
• 4 cups fresh spinach
• 1 cup gruyere cheese
• 1 cup ricotta cheese
• 1 large egg
• 1 large egg (for egg wash)
• 1 tablespoon olive oil
• 2 cloves garlic
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.125 teaspoon ground nutmeg
• 1 tablespoon flour
• 1 tablespoon milk (optional, if mixture is too thick)

Directions

Step 1

Thaw the puff pastry sheets according to package instructions.

Step 2

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

Step 3

Heat a large skillet over medium heat and add the olive oil.

Step 4

Finely mince the garlic cloves and sauté in the olive oil until fragrant, about 1 minute.

Step 5

Add the spinach to the skillet, stirring until wilted, about 2-3 minutes.

Step 6

Remove the cooked spinach from the skillet and allow it to cool slightly. Use a clean kitchen towel or paper towels to squeeze out any excess moisture.

Step 7

In a mixing bowl, combine the wilted spinach, grated gruyere cheese, ricotta cheese, one beaten egg, salt, pepper, and nutmeg. Mix until well combined. Add a tablespoon of milk if the mixture is too thick.

Step 8

Lightly flour a clean surface, then unfold one sheet of puff pastry. Roll it out slightly to remove the creases.

Step 9

Cut the puff pastry into equal-sized squares or rectangles, about 4x4 inches in size.

Step 10

Spoon about 2 tablespoons of the spinach and gruyere mixture onto the center of each square.

Step 11

Brush the edges of the puff pastry squares with water, then fold the pastry over the filling to form triangles or rectangles. Press the edges firmly to seal, and crimp with a fork for extra security and design.

Step 12

Place the filled pastries on the prepared baking sheet.

Step 13

Lightly beat the second egg with a splash of water to create an egg wash. Brush the tops of the pastries with the egg wash for a golden finish.

Step 14

Bake in the preheated oven for 20-25 minutes, or until the pastries are puffed and golden brown.

Step 15

Remove from the oven and allow to cool for 5 minutes before serving.

Nutrition Facts

Serving size	(740.4g)

Amount per serving	% Daily Value*
Calories	1783.5

Total Fat 128.0g	0%
Saturated Fat 55.6g	0%
Polyunsaturated Fat 3.3g
Cholesterol 691.8mg	0%
Sodium 2548.0mg	0%
Total Carbohydrate 81.9g	0%
Dietary Fiber 5.6g	0%
Total Sugars 3.7g
Protein 89.1g	0%

Vitamin D 102.5IU	0%
Calcium 2473.4mg	0%
Iron 9.6mg	0%
Potassium 547.9mg	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: 62.7%

Protein: 19.4%

Carbs: 17.8%