Name: Cheese and Spinach Stuffed Pastry Appetizer Recipes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 sheet of puff pastry (thawed if frozen); 1/2 cup ricotta cheese; 1/2 cup shredded mozzarella; 1/4 cup grated Swiss cheese; 1/2 cup cooked spinach (squeezed dry); 1 clove garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 egg (for egg wash)

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If there’s one thing I always keep in the freezer for those snack emergencies (yes, they’re real), it’s puff pastry. It’s saved me more times than I can count. These cheese and spinach stuffed pastries are flaky, golden, and stuffed with a dreamy mix of spinach, ricotta, and a bit of cheeky garlic. I mean, who can resist anything wrapped in puff pastry? This recipe fits right into your collection of go-to appetizer recipes. Whether you’re chasing a warm-up before dinner or laying out a full spread for a party, these pastries just work. They’re easy to make, fast to bake, and hard to share. If you’re into Chicken And Cheese Recipes, or dreaming about Panera Broccoli And Cheese Soup, this cozy little pastry will feel like home. And hey, don’t be surprised if they vanish before they hit the plate. We’ve had them as a starter for our weekend get-togethers, as a side next to Easy Broccoli And Cheese Soup, and once, I shamelessly ate three while waiting for guests. Let’s just say I paired them with a beer and called it testing. Between you and me, they’re just as addictive as anything from the Swiss Cheese Recipes archives or even a Healthy Broccoli Cheese Soup fan’s dream snack.

1) Key Takeaways
2) Easy Cheese and Spinach Stuffed Pastry Recipe
3) Ingredients for Cheese and Spinach Stuffed Pastry
4) How to Make Cheese and Spinach Stuffed Pastry
5) Tips for Making Cheese and Spinach Stuffed Pastry
6) Making Cheese and Spinach Stuffed Pastry Ahead of Time
7) Storing Leftover Cheese and Spinach Stuffed Pastry
8) Try these Appetizer recipes next!
9) Cheese and Spinach Stuffed Pastry
10) Nutrition

1) Key Takeaways

This recipe brings together spinach, ricotta, and Swiss cheese in a flaky pastry shell
Perfect for small gatherings, game nights, or quiet weekends at home
It’s simple enough for beginners and delightful enough for seasoned cooks
You can prep ahead, store leftovers, and reheat without losing flavor or texture

2) Easy Cheese and Spinach Stuffed Pastry Recipe

Some days, you want something that feels warm and comforting but doesn’t involve a full sink of dirty dishes or two hours of prep. That’s exactly why this stuffed pastry has become one of my go-to appetizer recipes. It’s one of those recipes that feels like you put in way more effort than you actually did. You know what I mean? When you pull these golden pastries out of the oven, no one will believe you didn’t spend all afternoon in the kitchen.

The filling? Oh, it’s creamy, cheesy, and just garlicky enough. We’re not reinventing the wheel here, but we are making a damn good snack. Between the ricotta, mozzarella, and a bit of Swiss for personality, you’ve got something rich without going overboard. Plus, spinach sneaks in some greenery, so you get to feel a bit virtuous while enjoying your carbs.

Appetizer recipes like this make me happy because they come together fast, taste great hot or cold, and impress even the pickiest eaters. Whether you’re into chicken and cheese recipes or looking for something alongside that beer and food pairing, this pastry does the job without stealing the spotlight.

3) Ingredients for Cheese and Spinach Stuffed Pastry

1 sheet of puff pastry: Thawed if it was frozen. Puff pastry makes everything feel a little fancy without the work. Keep it chilled until you’re ready to use it so it stays workable.

1/2 cup ricotta cheese: This gives the filling its creamy base. I like whole milk ricotta for a richer texture, but low-fat works if that’s what you have on hand.

1/2 cup shredded mozzarella: The melty, stretchy kind. It helps the filling hold together and adds that satisfying pull when you bite in.

1/4 cup grated Swiss cheese: Swiss cheese recipes often get overlooked, but here it gives just the right bite. A little nutty and sharp without overwhelming anything.

1/2 cup cooked spinach: Make sure to squeeze it dry. No one wants soggy pastry. I just thaw frozen spinach and press it in a clean towel to get the moisture out.

1 clove garlic, minced: Adds a whisper of sharpness to balance the creamy cheese. You could add two if you’re feeling bold.

1/4 teaspoon salt and 1/4 teaspoon black pepper: It’s the little things that make the filling pop. Don’t skip them.

1 egg: Whisk it with a splash of water for an egg wash that gives your pastry that glossy, golden finish.

4) How to Make Cheese and Spinach Stuffed Pastry

Step 1. Preheat your oven to 400°F. Line a baking sheet with parchment. This saves on cleanup and helps the pastries brown evenly underneath.

Step 2. In a mixing bowl, combine ricotta, mozzarella, Swiss cheese, spinach, garlic, salt, and pepper. Mix until it’s smooth, and everything is well distributed. Taste it if you want. I always do.

Step 3. Roll out your puff pastry on a lightly floured surface. Cut it into four equal squares. Don’t stress if they’re not perfect. These pastries are rustic, not runway models.

Step 4. Spoon a bit of the filling into the center of each square. Don’t overdo it. Too much and you’ll have cheesy lava oozing out of the sides. It’s not cute.

Step 5. Fold each square into a triangle and press the edges with a fork. It seals the deal and gives you those cute little crimps along the edge.

Step 6. Brush the tops with your egg wash. This is how you get that bakery-level golden finish. It’s worth the extra minute.

Step 7. Bake for about 18 to 20 minutes or until puffed up and deeply golden. Your kitchen will smell amazing, and you’ll want to dig in right away.

Step 8. Let them cool for a few minutes before biting in. That filling stays hot. I’ve burned my tongue too many times to skip this step now.

5) Tips for Making Cheese and Spinach Stuffed Pastry

Work fast with the puff pastry. If it gets too warm, it’ll get sticky and hard to fold. Pop it back in the fridge if it’s acting up. Cold dough gives better rise and flakiness.

Keep the filling thick. Runny filling equals leaky pastries. If your ricotta is especially wet, strain it through cheesecloth or give it a quick blot with paper towels.

Use fresh garlic if you can. Garlic powder will do in a pinch, but nothing beats the sharp punch of fresh. And if garlic’s not your thing, try a little onion powder instead.

These pair nicely with something crisp. I usually serve them with a cold drink, like a light beer or sparkling water. It balances the richness of the cheese filling and makes them feel less heavy.

6) Making Cheese and Spinach Stuffed Pastry Ahead of Time

If you want to make these ahead, you’ve got options. You can fully assemble the pastries and store them in the fridge for up to a day before baking. That way, you can pop them into the oven just before guests arrive and serve them warm with minimal effort.

You can even freeze the unbaked pastries. Just lay them on a baking sheet until solid, then move them to a freezer bag. When you’re ready, bake them straight from frozen. Just add an extra 5 minutes or so to the bake time.

I don’t recommend freezing them after baking though. The texture suffers. They’re best fresh from the oven, with steam rising off the flaky crust and the scent of garlic and cheese in the air.

7) Storing Leftover Cheese and Spinach Stuffed Pastry

Let the pastries cool completely, then pop them into an airtight container. Keep them in the fridge for up to 3 days. When you’re ready to eat, reheat in a toaster oven or oven—not the microwave, unless you’re into soggy crusts.

If you’re serving them to guests later, warm them up at 325°F for about 10 minutes. That’ll bring the crispness back and wake up the filling flavors. I sometimes sprinkle a pinch of Parmesan over the top before reheating just to freshen things up a little.

Great appetizer recipes give you leftovers that still taste good. And this one delivers on that front, whether you’re eating them warm or sneaking a cold one from the fridge the next day.

8) Try these Appetizer recipes next!

9) Cheese and Spinach Stuffed Pastry