- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 730 kcal
Quick summary
“Inspired by classic Mediterranean puff pastry pies, this savory dish combines fresh spinach sautéed in onion and olive oil with grated mozzarella cheese wrapped in crispy puff pastry. It is worth baking to enjoy a moist and aromatic filling protected by a thin, golden crust.”
What you need to know
- O espinafre refogado deve esfriar antes de entrar na massa folhada para o calor residual não derreter a gordura da massa
- O refogado de espinafre precisa secar bem na panela para não liberar umidade excessiva que amoleça o fundo do folhado
- O forno a 200°C garante o choque térmico necessário para folhar a massa e dourar a superfície com a gema
Ingredients
Main
- 500g of puff pastry
- 300g fresh spinach
- 200g of grated mozzarella cheese
- 1 chopped onion
- 2 tablespoons olive oil
- 1 egg yolk (for brushing)
- Salt and pepper to taste
Instructions
Principal
- Preheat the oven to 200°C.
- Em uma panela, aqueça o azeite e refogue a cebola até dourar.
- Add the spinach and cook until wilted. Season with salt and pepper.
- Remove the mixture from the heat and let it cool slightly.
- In a bowl, mix the sautéed spinach with the grated cheese.
- Roll out the puff pastry on a smooth surface and cut into squares.
- Place a spoonful of the spinach and cheese mixture in the center of each square.
- Fold the dough into a triangle and press the edges to seal.
- Brush with the egg yolk.
- Place the puff pastries on a greased baking sheet and bake for 35 minutes or until golden.
- Remove from the oven and serve hot.
- Enjoy your spinach and cheese puff pastry!
Chef's tips
- Aperte as folhas de espinafre com uma colher contra a peneira após refogar para descartar o excesso de líquido retido
- Pressione as bordas do triângulo com os dentes de um garfo para criar uma vedação decorativa e segura contra vazamentos
- Asse sobre papel vegetal ou tapete de silicone para desenformar com facilidade sem quebrar as pontas crocantes
Variations
- Adicione uma pitada generosa de noz-moscada ralada na hora à mistura de espinafre com queijo antes de rechear
- Salpique sementes de gergelim dourado ou linhaça sobre a gema de ovo pincelada para criar textura crocante extra
- Incorpore 2 colheres de sopa de nozes picadas ou castanhas tostadas ao recheio para um contraste crocante
Substitutions
- O queijo muçarela ralado pode ser substituído por queijo feta despedaçado ou queijo minas padrão para acentuar o toque rústico
- O espinafre fresco pode ser substituído por 200g de espinafre congelado descongelado e bem espremido em pano limpo
- A cebola picada pode ser trocada por 1 talo médio de alho-poró fatiado finamente refogado no azeite
How to store
Store the ready-made puff pastries in a container with an airtight lid in the refrigerator for up to 3 days. Reheat in the preheated oven at 180°C for 8 to 10 minutes to restore the original flaky crispness of the layers.
Can it be frozen?
The puff pastry triangles can be frozen raw or baked for up to 60 days in an airtight bag. If freezing raw, arrange them spaced out on a baking sheet until they harden before bagging and bake directly without defrosting at 200°C.
What to serve with
Pairs well with green leaf salads with a citrus lemon and mustard dressing, roasted tomatoes, or a glass of light dry white wine. Excellent option for light meals, practical dinners, or snacks.
Frequently asked questions
How to prevent the puff pastry triangle from opening in the oven?
Avoid overfilling the center of the square and seal the edges with the tip of a fork, ensuring there are no traces of cheese on the fold line.
Why did the base of the puff pastry get damp and lose its crunch?
This happens when the spinach releases water during cooking; it is essential to sauté until the liquid in the pan dries and let it cool well before filling.
Can I prepare the puff pastries in advance and bake them later?
Yes, assemble the triangles, cover with plastic wrap, and keep in the refrigerator for up to 4 hours before brushing with egg yolk and taking it straight to the hot oven.
Can I use the egg white to brush the puff pastries?
The pure yolk provides an intense golden color and shine; the egg white gives a paler and less shiny finish, but it can be mixed with the yolk.
