Light, flaky puff pastry filled with a savory mixture of spinach and melted cheeses, perfect as an appetizer or snack.

1 sheet puff pastry, thawed

1 cup fresh spinach, chopped

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 cup cream cheese, softened

1 clove garlic, minced

1 teaspoon olive oil

Salt and pepper, to taste

1 egg, beaten (for egg wash)

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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow it to cool.
In a mixing bowl, combine the cream cheese, mozzarella, Parmesan, cooked spinach, salt, and pepper. Mix everything well until smooth and evenly combined.
Roll out the thawed puff pastry sheet on a lightly floured surface and cut it into 9 equal squares.
Place a spoonful of the spinach and cheese mixture in the center of each square. Fold each square into a triangle or puff shape and seal the edges by pressing with a fork.
Brush each puff with the beaten egg to get that beautiful golden finish.
Arrange the puffs on the prepared baking sheet and bake for 15-18 minutes or until puffed up and golden brown.
Let the puffs cool slightly before serving them warm.

Substitute feta or goat cheese for a tangy twist.

Add nutmeg or red pepper flakes for extra flavor.

Use vegan cheese and skip egg wash for a vegan version.

Store leftovers in an airtight container in the fridge up to 3 days.

Reheat in the oven at 350°F (175°C) for 8-10 minutes to restore crispiness.

Drain cooked spinach thoroughly to prevent soggy pastry.