Stuffed pastries with spinach and caramelized onion, a tasty and flavorful appetizer, perfect to serve during a gathering with friends, as finger food for a buffet or even as a unique and creative main dish.
The base of puff pastry makes them crispy and golden just right, while the filling enchants with the delicate taste of sautéed baby spinach, enriched with golden caramelized onion and a touch of ground pork, for a soft, fragrant, and flavorful filling.
It’s a simple recipe, made with few ingredients but delivering surprising results. Perfect even for those seeking quick yet original ideas.
The pastries can be prepared in advance and baked just before serving, making them perfect for stress-free dinner or lunch planning. Follow me step by step to discover how to make them: just a few steps are needed to bring something simple yet impressive to the table!
At the end of the recipe, in the FAQ section, I’ve answered some questions about this preparation. If you still have doubts or curiosities, write a comment or use the designated contact form found at the bottom of the page.
If you’re looking for simple and original recipes, also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 349.18 (Kcal)
- Carbohydrates 27.12 (g) of which sugars 7.48 (g)
- Proteins 9.07 (g)
- Fat 23.56 (g) of which saturated 2.86 (g)of which unsaturated 11.32 (g)
- Fibers 2.36 (g)
- Sodium 244.30 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Stuffed Pastries with Spinach and Caramelized Onion
- 1 roll puff pastry (rectangular)
- 1.76 oz ground pork
- 10.58 oz baby spinach
- 2 golden onions
- 1.76 oz pizza mozzarella
- 1.06 oz brown sugar
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 egg (for brushing)
Tools
- Cutting Board
- Spoons
- Pan
- Brush
- Baking Tray
Recipe for Stuffed Pastries with Spinach and Caramelized Onion
Start preparing the stuffed pastries with spinach and caramelized onion by cleaning and slicing two golden onions into thin slices.
Heat a couple of tablespoons of extra virgin olive oil in a pan.
Add the onions, season with salt and black pepper, and let them soften for 5 minutes.
Add the brown sugar to the pan and caramelize the onions for about 10 minutes, stirring occasionally.
Set aside and let them cool slightly.
In the same pan, cook the ground pork with extra virgin olive oil, salt, and black pepper. If you like, you can add a bit of nutmeg.
Wash and dry the baby spinach thoroughly and remove the stems.
Let them wilt in the pan for a few seconds and remove from heat immediately.
Divide a rectangular puff pastry roll into 4 or 6 pieces.
Fill each rectangle with spinach, then add the caramelized onion, pork, and a bit of pizza mozzarella in that order.
Close the pastries by rolling the puff pastry onto itself and place them on a baking tray.
Score a cross on each pastry.
Finally, brush each pastry with the beaten egg.
Bake the stuffed pastries with spinach and caramelized onion in a preheated fan-assisted oven for 20-25 minutes or until they are nicely golden.
Remove from the oven, let them cool slightly, and serve.
Stuffed Pastries with Spinach and Caramelized Onion
Check this section to clear your doubts. If you can’t find the answer to your question, comment or write to me using the form below.
Instead of caramelized onion, you can also use Red Onion Chutney
FAQ (Frequently Asked Questions)
Can I prepare the pastries in advance?
Yes, you can prepare the pastries a few hours ahead and store them in the fridge, covered with plastic wrap. I recommend baking them just before serving to keep the pastry crispy.
Can I freeze them?
Absolutely! You can freeze them raw, already formed and brushed with egg. When it’s time to bake, put them directly in the oven from frozen, adding a few extra minutes to the cooking time.
Can I use frozen spinach?
Yes, just thaw them and squeeze out the excess water. Sauté them with a bit of oil before using them in the filling.
Savory Recipes with Puff Pastry
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