Puff Pastries with Spinach and Sheep Cheese Filling

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Puff Pastries with Spinach and Sheep Cheese Filling

The perfect puff pastries with spinach and sheep cheese filling recipe with a picture and simple step-by-step instructions.

  • 450 gr Puff pastry 10 square slices) is available as frozen food


  • 1 Onion
  • 1 tbsp Oil or butter
  • 225 gr Spinach leaves
  • 100 gr Sheep cheese
  • Salt, pepper and nutmeg

For painting

  • 1 Egg
  • 2 tbsp Milk
  1. Let the puff pastry thaw according to the instructions on the package. But also goes very well with fresh dough.
  2. Peel the onion, cut into cubes and sauté in the melted butter or oil. Add the spinach and simmer over low heat. With salt, pepper, nutmeg who likes garlic.
  3. Cut the sheep’s cheese into small cubes. If you don’t like sheep cheese, take mozzarella.
  4. Separate the egg for brushing. Whisk the egg white and brush the edges of the puff pastry with it. Place a little spinach on top of the puff pastry with the sheep’s cheese in the middle. Fold the dough sheets into triangles and press firmly with a fork.
  5. Then place on a baking sheet lined with baking paper and brush with the egg yolk and milk whisked mixture. Bake the baking sheet in a preheated oven for 20 minutes at 200 ° C. You can also serve a mixed salad or, like me, as a snack with a good wine or beer 🙂
puff pastries with spinach and sheep cheese filling

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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