Savory Spinach Stuffed Pastry: A Deliciously Flaky Delight

• Fold the pastry over the filling to create a triangle or rectangle shape. Press the edges together with a fork to seal them.
• Beat the second egg and brush the top of each pastry with the egg wash to give them a beautiful golden color when baked.
• Optionally, sprinkle sesame seeds over the top for added texture and flavor.

Serving and Storage Tips:

• Serve these spinach stuffed pastries warm as a savory snack or appetizer. They pair wonderfully with a tangy yogurt dip or a simple side salad.
• If you have leftovers, store them in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days. Reheat in the oven to restore their crispiness.

Variants:

• Cheese Variation: Swap the feta and ricotta for other cheeses like goat cheese, cream cheese, or mozzarella for a different flavor profile.
• Add Protein: Add cooked chicken, turkey, or even bacon to the filling for a heartier pastry.
• Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to the spinach filling for a spicy kick.

FAQ:

1. Can I use frozen spinach instead of fresh?
   Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out excess moisture before using it in the filling.
2. Can I prepare these pastries ahead of time?
   Yes, you can assemble the pastries ahead of time and store them in the refrigerator until you’re ready to bake them. Just brush them with the egg wash right before baking.
3. What can I serve with these pastries?
   These spinach stuffed pastries go great with a tangy yogurt dip, tzatziki, or a fresh tomato salad for a complete meal or snack.

Enjoy these deliciously flaky and savory spinach stuffed pastries, perfect for any occasion!