Go Back
"Overhead view of crispy Spinach and Cheese Puff Pastry Squares in a ceramic baking dish with golden crust and sesame seeds."

Spinach and Cheese Puff Pastry Squares

A golden, flaky Mediterranean spinach and cheese pie baked family-style in a 3x3 grid. Features a creamy filling of spinach, whole milk ricotta, Greek feta, and mozzarella encased in crisp puff pastry topped with sesame seeds.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 9
Calories: 310
Ingredients Method Notes

Ingredients
  

Filling:
  • - 10 oz 300g frozen spinach, thawed and completely squeezed dry
  • - 1 cup whole milk ricotta cheese
  • - ½ cup crumbled authentic Greek feta cheese
  • - ½ cup shredded mozzarella cheese
  • - 1 tbsp extra virgin olive oil
  • - ½ yellow onion finely diced
  • - 2 cloves garlic minced
  • - ¼ cup toasted pine nuts
  • - 1 large egg
  • - Zest of 1 fresh lemon
  • - ⅛ tsp ground nutmeg
  • - Salt and freshly cracked black pepper to taste
Assembly & Topping:
  • - 2 sheets store-bought puff pastry thawed but cold
  • - 1 egg beaten, for egg wash
  • - 1.5 tbsp white sesame seeds

Method
 

  1. Preheat oven to 375°F (190°C) and line a square ceramic baking dish with parchment paper.
  2. Heat extra virgin olive oil in a skillet over medium heat. Add diced onion and garlic; sauté for 3-4 minutes until translucent. Remove from heat and allow to cool.
  3. Place thawed spinach in a clean kitchen towel and squeeze thoroughly over the sink until no liquid drops remain.
  4. In a mixing bowl, combine squeezed spinach, sautéed onions/garlic, ricotta, feta, mozzarella, egg, lemon zest, nutmeg, toasted pine nuts, salt, and pepper. Mix until uniform.
  5. Lay the first sheet of puff pastry into the bottom of your prepared baking dish.
  6. Spread the spinach mixture evenly over the pastry sheet, leaving a ½-inch border along the edges.
  7. Place the second puff pastry sheet over the top. Press and seal the edges tightly using the tines of a fork.
  8. Score a 3x3 grid into the top pastry to form 9 squares. Cut 2 small diagonal slits into the top of each square for steam release.
  9. Brush the top pastry with egg wash and sprinkle sesame seeds evenly over the top.
  10. Bake for 25 to 30 minutes until deep golden brown and puffed.
  11. Cool for 10 minutes in the dish before slicing into full squares along the scored grid. Serve warm.

Notes

- Moisture Control: The secret to a crisp bottom crust is wringing out the spinach until bone-dry.
- Slicing Tip: Let the pie rest in the baking dish for 10 minutes post-baking so the molten cheese sets before cutting through completely.
- Reheating: Reheat in an oven or air fryer at 350°F (175°C) for 8 minutes to maintain maximum flakiness.