Spinach and Cheese Puff Pastry Squares

Spinach and Cheese Puff Pastry Squares are one of my favorite quick appetizers or snack recipes. They’re buttery, flaky, and filled with a creamy, cheesy spinach mixture that’s both satisfying and comforting. Whether I serve them as a party snack, a brunch item, or a light vegetarian lunch, they’re always a hit and disappear fast.

Why You’ll Love This Recipe

I love how elegant and easy these puff pastry squares are. They look fancy, but I can whip them up with just a few ingredients and minimal prep. The flaky layers of puff pastry pair perfectly with the savory spinach and cheese filling, and the result is crispy on the outside and warm and melty on the inside. Plus, I can customize the filling or make them ahead of time for stress-free entertaining.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 sheets of puff pastry (thawed if frozen)

• 1 ½ cups spinach, chopped and cooked (excess moisture squeezed out)

• 1 cup ricotta cheese (or use feta for a saltier, tangier flavor)

• ½ cup mozzarella cheese, shredded

• 1 egg (for the filling)

• Salt and pepper to taste

• 1 egg, beaten (for egg wash)

• Optional: sesame seeds for topping

directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix the chopped, cooked spinach with ricotta (or feta), mozzarella, 1 egg, salt, and pepper until fully combined.

3. I lay out one puff pastry sheet on the parchment paper and evenly spread the spinach-cheese mixture over it, leaving a small border around the edges.

4. I gently place the second sheet of puff pastry on top, pressing the edges with a fork to seal the layers together.

5. Using a sharp knife, I cut the layered pastry into square portions right on the baking sheet.

6. I brush the tops with the beaten egg to give them a golden, glossy finish.

7. I sprinkle sesame seeds on top (if using) for added texture and flavor.

8. I bake for 25–30 minutes, or until puffed up and golden brown.

9. I let them cool slightly before serving warm.

Servings and timing

This recipe makes about 9–12 squares, depending on the size of your cuts.

Prep time: 15 minutes
Bake time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I add caramelized onions or garlic to the filling for more flavor. I’ve also mixed in fresh herbs like dill or parsley for a greener, fresher note. If I want a more Mediterranean taste, I swap the ricotta for crumbled feta and add a few chopped olives. For a spicy twist, I mix in a pinch of red pepper flakes.

storage/reheating

I store leftover squares in an airtight container in the fridge for up to 3 days. To reheat, I bake them in the oven at 350°F (175°C) for about 10 minutes to get them crisp again. I don’t recommend microwaving—they lose their flaky texture.

FAQs

Can I use frozen spinach?

Yes, I use frozen spinach all the time. I thaw it fully and squeeze out all the moisture before mixing it in.

Can I prepare these ahead of time?

Absolutely. I assemble them, cover the tray, and keep them in the fridge for a few hours before baking.

What’s the best cheese to use?

I love the combo of ricotta and mozzarella, but feta gives a great salty punch. Parmesan works well too.

How do I prevent soggy bottoms?

I make sure to squeeze out all excess moisture from the spinach, and I don’t overload the filling.

Can I freeze these?

Yes, I freeze the assembled, unbaked squares. When I’m ready to cook them, I bake straight from frozen and add a few extra minutes to the baking time.

Conclusion

Spinach and Cheese Puff Pastry Squares are one of those simple, versatile recipes that always come out delicious. With golden flaky pastry and a creamy, savory filling, they’re an easy way to impress guests—or just treat myself to something warm and satisfying. I love making them for just about any occasion, and they never let me down.