Get ready to transport your taste buds to the vibrant streets of Venezuela with these irresistible Pastelitos de Espinaca y Queso! Imagine biting into a golden, flaky pastry that reveals a creamy, savory filling of spinach and tangy cheeses - a culinary experience that will make your mouth water and your guests beg for the recipe. These delectable hand-held treats are not just a snack; they're a gourmet adventure that combines the richness of puff pastry with the fresh, bold flavors of Mediterranean-inspired ingredients.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Venezuelan
Serves: 12 pastries
Ingredients
- 1 package of puff pastry
- 2 cups of fresh spinach
- 1 cup of ricotta cheese
- 1/2 cup of feta cheese
- 1 egg (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the pastries will bake evenly and become golden brown.
- Thaw the package of puff pastry according to the instructions on the package. Usually, this involves leaving it in the refrigerator for a few hours or letting it sit at room temperature for about 30 minutes.
- While the puff pastry is thawing, prepare the spinach filling. Rinse the fresh spinach under cold water to remove any dirt or grit. Then, chop the spinach roughly and set it aside.
- In a large skillet, heat a small amount of olive oil over medium heat. Add the chopped spinach and sauté for about 3-5 minutes, or until the spinach is wilted. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the sautéed spinach, ricotta cheese, and feta cheese. Mix well until all ingredients are fully incorporated. Season the mixture with salt and pepper to taste. Remember that feta cheese is salty, so adjust accordingly.
- Once the puff pastry is ready, roll it out on a lightly floured surface to ensure it’s smooth and even. Cut the pastry into squares, approximately 4x4 inches in size, to create the base for your pastries.
- Place a heaping tablespoon of the spinach and cheese mixture in the center of each pastry square. Be careful not to overfill, as this can make sealing the pastries difficult.
- Fold the pastry square over the filling to create a triangle shape. Press the edges together firmly to seal the pastry. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
- In a small bowl, beat the egg to create an egg wash. Brush the tops of the pastries with the egg wash to give them a beautiful golden color when baked.
- Place the filled and sealed pastries on a baking sheet lined with parchment paper, ensuring they are spaced apart to allow for expansion during baking.
- Bake the pastries in the preheated oven for about 25-30 minutes, or until they are puffed up and golden brown. Keep an eye on them to prevent burning.
- Once baked, remove the pastries from the oven and let them cool for a few minutes on a wire rack. Serve warm as an appetizer or snack.
Tips
- Keep your puff pastry cold until you're ready to use it - this ensures maximum flakiness and beautiful layers.
- Don't skip the egg wash! It's the secret to that gorgeous golden-brown exterior that makes these pastries look professionally made.
- If you want to prep ahead, you can assemble the pastries and freeze them uncooked. Just add a few extra minutes to the baking time when cooking from frozen.
- For extra flavor, try adding a pinch of nutmeg or some chopped garlic to your spinach and cheese mixture.
- Make sure to seal the edges of your pastries completely to prevent the filling from leaking during baking.
- These pastelitos are best served warm, but they can be reheated in the oven for a few minutes to restore their crispy texture.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 27mg
