Spinach and Cheese Puff Pastry Squares

Flaky, Savory, and Potluck-Perfect

2 sheets Puff Pastry: Thawed according to package instructions.
1 ½ cups Spinach: Chopped and cooked. Crucial Step: Squeeze out every drop of excess water to prevent a soggy crust.
1 cup Ricotta Cheese: For a creamy, mild flavor (or substitute Feta for a saltier, tangy kick).
1/2 cup Shredded Mozzarella or Parmesan: To help bind the filling and add a golden crust.
1 Large Egg: Beaten (to be used for the filling and as an egg wash).
1 clove Garlic: Minced.
Salt & Pepper: To taste.
Optional: A pinch of nutmeg (pairs beautifully with spinach and ricotta).

Prep the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Make the Filling: In a medium bowl, combine the squeezed-dry spinach, ricotta (or feta), half of the beaten egg, minced garlic, mozzarella/parmesan, salt, and pepper. Mix until well combined.
Prepare the Pastry: Lay one sheet of puff pastry onto your baking sheet.
Assemble: Spread the spinach and cheese mixture evenly over the pastry sheet, leaving a 1-inch border around the edges.
The “Lid”: Place the second sheet of puff pastry on top. Use a fork to crimp the edges together tightly, sealing the filling inside.
The Egg Wash: Brush the remaining half of the beaten egg over the top of the pastry. This is what gives it that professional, deep golden shine.
Score and Vent: Use a sharp knife to lightly score the top into squares (don’t cut all the way through) and poke a few small holes to let steam escape.
Bake: Bake for 20–25 minutes until the pastry is puffed up and a beautiful golden brown.
Serve: Let it rest for 5 minutes, then cut along your score lines into squares.

Handheld Ease: No forks or plates are strictly necessary, making it perfect for mingling.
Vegetable-Forward: It’s a great way to sneak a significant amount of greens into a savory snack.
The “Crunch” Factor: The contrast between the flaky outer shell and the creamy center is what makes people keep asking for it!