Chicken Spinach Puff Pastries

Name: Chicken Spinach Puff Pastries
Prep time: 30 min
Cook time: 30 min
Yield: 30
Cuisine: Middle Eastern

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roubashahin.com.au

Sides

Golden puff pastry parcels filled with spinach, leek, and cheese. Simple, comforting, and one of my favourite fillings to use again and again.

PREP TIME

30 minutes

COOK TIME

30 minutes

SERVES

About this recipe

These Chicken Spinach Puff Pastries are built around one of my all-time favourite fillings. It is a combination I never get tired of—spinach, leek, and cheese—simple, comforting, and full of flavour. I use this stuffing in everything from filo pies and crumbed parcels to spring rolls, because it just works every single time.

What I love most is how versatile these Chicken Spinach Puff Pastries are. They are easy to prepare, bake beautifully in puff pastry, and suit so many occasions. Whether you are making them for a casual lunch, packing them for a picnic, or adding them to your freezer stash, they are the kind of recipe you will keep coming back to.

If you enjoy spinach-based recipes like this, you might also like my spinach and ricotta sourdough bake, which comes together in just 15 minutes and makes an easy vegetarian meal. Another favourite is my spinach and leek pie, a healthy, vegetarian-friendly option that travels well and works perfectly for picnics. And if you enjoy classic flavours with a modern twist, my spinach and sumac fatayer triangles are packed with flavour and made simpler using spring roll sheets.

Ingredients

4 tablespoon oil
300 grams chicken mince
400 grams spinach, chopped
4 tablespoons olive oil
1 onion, finely chopped
1 leek
1 teaspoon paprika
Black pepper, to taste
150 grams ricotta, crumbled
150 grams Danish feta, crumbled
150 grams mozzarella, grated
6 sheets puff pastry
1 egg, lightly beaten (for brushing)

Notes from Rouba

Drain the spinach really well so the pastry stays crisp and bakes properly
I use frozen spinach because it is convenient
You can make the filling ahead and assemble the pastries later

Method

Step 1. Cook the filling

Heat the olive oil in a large non-stick frypan over medium heat. Sauté the onion and leek until soft and translucent. Add the chicken mince and cook until no longer pink, breaking it up as it cooks. Add the paprika and black pepper, then stir through the spinach and cook for 5–10 minutes until fully wilted.

Transfer the mixture to a sieve and press firmly with the back of a spoon to remove excess liquid. Place the drained mixture into a bowl and allow it to cool slightly.

Step 2. Drain and finish the filling

Add the ricotta, Danish feta, and mozzarella, then mix well until evenly combined.

Step 3. Assemble and bake

Cut each puff pastry sheet into 6 equal rectangles. Place about 2 heaped tablespoons of filling towards the top half of the pastry.

Fold it over to enclose the filling, and seal the edges with a fork.

Cut two small slits across the top, brush with egg, place on a lined baking tray, and bake for 20–25 minutes until puffed and golden.

A FEW THINGS YOU’LL WANT TO KNOW

Why do I need to drain the spinach?
Spinach holds a lot of water. Draining it properly stops the filling from becoming soggy and keeps the pastry light and crisp.

You used frozen spinach—can I use fresh?
Yes, absolutely. Frozen spinach is convenient, but fresh spinach works just as well. Just cook it down fully and drain it very well.

Do I need to let the mixture cool before adding the cheese?
Yes. Letting it cool slightly helps prevent the cheese from melting too early and keeps the filling creamy, not oily.

My puff pastry sheets are different sizes—what if I can’t get 6 equal rectangles?
That is completely fine. Cut the pastry into sizes that work for you. If rectangles are tricky, use squares instead—just make sure the top piece matches the base.

Why do we cut slits or score the top?
The slits allow steam to escape while baking, which helps the pastry puff evenly and prevents it from splitting.

Do I freeze them before or after brushing with egg?
Freeze them before brushing with egg. Brush with egg just before baking for the best colour and finish.

Why do we brush with egg?
Egg wash gives the pastry that golden, glossy finish and helps it bake evenly in the oven.