Save to Pinterest This flaky, buttery pastry combines ricotta and feta cheeses with fresh herbs, sautéed vegetables, and spices for a rich, flavorful filling. The puff pastry is cut into rectangles, filled generously, then folded and sealed before brushing with egg yolk and optional sesame seeds. Baked until golden and puffed, it delivers a satisfying, herby bite that works well as an appetizer or light meal. Variations include adding parmesan or sun-dried tomatoes, and substituting spinach with kale or chard to suit your preference.
Discovering this savory pastry was like finding a hidden gem in my grandmother's old recipe book. The flaky, buttery crust combined with a rich herby cheese and vegetable filling instantly reminded me of cozy family gatherings where food is love on a plate.
I still remember the first time unexpected guests arrived and I whipped this up with what I had in the fridge. Everyone kept asking for seconds before dessert even appeared.
Ingredients
- Puff Pastry: I always reach for a store-bought sheet to save time, making sure it's properly thawed for that perfect flaky texture
- Ricotta Cheese: This brings a creamy softness that balances the feta's tang and adds richness to the filling
- Feta Cheese: Crumbled for bursts of salty flavor that lift the whole dish
- Onion and Red Bell Pepper: Sauteed to sweet and tender perfection, they add a warm, savory base
- Baby Spinach: Roughly chopped and wilted to pack in green goodness without overpowering
- Fresh Parsley and Dill: Chopped fresh herbs are crucial; they add brightness and an herby punch
- Garlic: Minced for gentle pungency, perfectly mellowed by cooking
- Eggs: Bind everything together and add structure inside the filling
- Seasonings: Salt, pepper, and a pinch of nutmeg round out the flavors with warmth and depth
- Egg yolk and sesame seeds: Brushed and sprinkled on top for beautiful golden color and a light crunch
Instructions
- Get Everything Ready:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to keep those pastries from sticking.
- Sizzling Veggies:
- In a skillet over medium heat, sauté the chopped onion and red bell pepper until tender and aromatic, about 3 to 4 minutes. Add minced garlic and spinach, cooking just until the greens wilt for a fresh but cooked flavor.
- Mixing the Filling:
- In a large bowl, combine ricotta, feta, herbs, eggs, salt, pepper, and nutmeg. Fold in the cooled vegetable mixture, ensuring every creamy bite is packed with herby, savory goodness.
- Shaping the Pastries:
- Roll out the thawed puff pastry on a lightly floured surface, cutting it into six equal rectangles. Spoon a generous amount of filling onto one side of each, leaving room to fold and seal the edges with a fork.
- Almost There:
- Place the sealed pastries on your lined baking sheet. Brush the tops with egg yolk and scatter sesame seeds for that extra nutty crunch and golden finish.
- Bake to Perfection:
- Pop them in the oven for 25 to 30 minutes until the crust is puffed and golden brown. Let them cool for a few minutes before serving so the filling sets just right.
Save to Pinterest This dish quickly became more than just food—it was the warmth I served when friends gathered, the celebration of comfort and company wrapped in flaky layers and just the right herbs.
Keeping It Fresh
If you want to prepare the filling ahead of time, store it covered in the fridge for up to two days. This keeps the flavors melding and makes assembly a breeze when guests arrive unexpectedly.
Serving Ideas That Clicked
Try pairing these pastries with a crisp green salad dressed lightly with lemon juice and olive oil to balance the richness. Leftovers make a fantastic packed lunch that stays tasty even when cold.
A Time This Recipe Saved the Day
Once, when running late for a potluck, I grabbed a sheet of puff pastry and the filling from the fridge—within 40 minutes, I had warm pastries everyone raved about.
- Don't rush the sauté stage—those onions and peppers build the flavor foundation
- Using fresh herbs makes all the difference; frozen herbs will not give the same punch
- Remember to seal the edges well to avoid filling leakage during baking
Save to Pinterest Thanks for cooking along with me—here's to many flaky, cheesy moments ahead in your kitchen.
Recipe Help & Support
- → What cheeses are used in the filling?
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Ricotta and crumbled feta cheeses provide a creamy, tangy base in the filling.
- → Can I substitute the leafy greens?
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Yes, spinach can be swapped with kale or chard without altering the dish's character.
- → How should I prepare the vegetables before filling?
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Onion and red bell pepper should be sautéed until softened, then garlic and spinach are added and cooked until wilted before mixing with cheeses.
- → Is it necessary to brush the pastry with egg yolk?
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Brushing with egg yolk enhances browning and shine, but can be omitted if preferred.
- → Can I add other flavorings to the filling?
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Yes, grated parmesan or chopped sun-dried tomatoes can be stirred in for extra depth.
- → What is the best way to serve this pastry?
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Serve it warm or at room temperature, ideally accompanied by a crisp green salad.
