Indian-Spiced Spinach Puff Pastry

This spinach puff pastry has a creamy saag(Indian greens curry) spiced filling. It’s a straightforward holiday finger food that your guests are going to completely love!

This open faced spinach pie has a creamy, saag(Indian greens curry)-spiced filling. It’s quick and simple and shall be a favourite!

This baked spinach puff pastry appetizer is an excellent delicious, open-face spinach pie with spiced, ginger-garlic spinach mixed with a bit little bit of vegan cream cheese to make it super creamy. That’s added to sliced puff pastry and also you bake it up. Because it is open faced, no need for folding and sealing each pie!

Baked spinach pastry is an element of my Indianized vegan Thanksgiving spread! For this recipe, you do prepare the spinach on the stove, but almost the entire remainder of the spread is cooked within the oven. This dish pairs so well the baked cranberry chutney, glazed carrots, and Indian spiced chickpea loaf with butter sauce gravy all bake within the oven for a mostly hands-free spread.

These spinach puff pastries are amazing as-is, or you’ll be able to top them with vegan parmesan for extra creamy flavor. 

Why You’ll Love Spinach Puff Pastry

• creamy, spiced spinach on golden, flaky puff pastry
• easy-to-make filling in 1 pan!
• no folding or sealing the pastry dough
• amazing mixture of creamy texture and Indian-spiced flavors
• soy-free and nut-free options

More Vegan Finger Food Recipes

Recipe Card

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Indian spiced Spinach Puff Pastry pie

This spinach puff pastry has a creamy, saag-spiced filling. It’s a straightforward holiday finger food that your guests are going to completely love!

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Appetizer, Side, Side Dish

Cuisine: Indian Fusion

Keyword: spinach puff pastry

Servings: 8

Calories: 212kcal

Writer: Vegan Richa

Ingredients

For the Creamy Spinach Filling:

• 1 teaspoon oil
• 2 tablespoons chopped onion
• 1 tablespoon flour , all purpose or gluten-free
• 1 tablespoon ginger-garlic paste or 3 cloves garlic and 1/2 inch ginger minced
• 1/2 teaspoon pepper flakes
• 6 ounces frozen spinach thawed
• 1/2 teaspoon salt
• 1/2 teaspoon Kashmiri garam masala or regular garam masala
• 3 tablespoons non-dairy cream cheese
• 1/2 cup (118.29 ml) non-dairy milk

For the Puff Pastry:

• 1 9 x9” puff pastry sheet thawed on the counter for quarter-hour
• 1 teaspoon maple syrup
• 1 teaspoon non-dairy milk

Instructions

First, cook the spinach mixture.

• Heat a medium skillet over medium heat. Add the oil, then add the onion and a pinch of salt and cook until the onion is beginning to turn translucent. 4 mins. Mix within the flour, and cook for half a minute, then add within the ginger-garlic paste and red pepper flakes and blend. Mix within the spinach, salt, Kashmiri garam masala, and proceed to cook until the spinach is cooked to preference. 3-5 mins. If the spinach continues to be frozen, you must press it and blend and cook until the spinach doesn’t smell raw.

• Mix within the vegan cream cheese and non-dairy milk, and proceed to cook for two to three minutes for the mixture to come back together and thicken barely. Frozen spinach often takes over the colour profile of the dish, so when you want it to look creamier, add more cream cheese once the mixture has cooled down a bit bit, so the cream cheese can show through.

Prepare the puff pastry sheet while the spinach mixture cools.

• Preheat the oven to 400° F (205° C).

• Sprinkle the puff pastry sheet with a bit little bit of flour, after which roll it out to an 11×11” or barely larger square or rectangle, after which use a pizza cutter to slice it into 2 1/2” to three” squares or rectangles. Transfer these to a parchment-lined baking sheet.

• In a bowl, mix the maple syrup and non-dairy milk, after which brush the puff pastry throughout with this mixture. Then, scoop the spinach mixture into the center of all the squares, and distribute them evenly. Bake the spinach puff pastries for 17 to twenty minutes, or until golden and crispy on the perimeters. The sides will get nicely browned, due to the maple syrup, so allow them to get nice, golden, and crispy throughout. Then, take them out of the oven, top with some vegan parmesan and cilantro or other fresh herbs, and serve.

Notes

This recipe is soy-free and nut-free, so long as your non-dairy cream cheese, milk, and parmesan are soy- and nut-free.
Storage: prep the pastries as much as the step with spinach added to the pastries, then freeze in a covered container(separated by parchment). Bake when needed.  It’s also possible to prep just the spinach mix  before hand and refrigerate for upto 3 days. 
Change the flavour: use Cajun spice or Berbere as a substitute of garam masala, or use just Italian herbs,
 
 

Nutrition

Nutrition Facts

Indian spiced Spinach Puff Pastry pie

Amount Per Serving

Calories 212
Calories from Fat 135

% Each day Value*

Fat 15g23%

Saturated Fat 4g25%

Trans Fat 0.003g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Sodium 303mg13%

Potassium 98mg3%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

Vitamin A 2531IU51%

Vitamin C 1mg1%

Calcium 57mg6%

Iron 1mg6%

* Percent Each day Values are based on a 2000 calorie weight loss plan.

Ingredients and Substitutions

• oil – To saute.
• onion – For umami flavor.
• flour – To thicken.
• ginger-garlic paste – For much more umami!
• dried spices – We’re seasoning the saag mixture with pepper flakes and Kashmiri (or regular) garam masala.
• frozen spinach – Thaw before using.
• non-dairy cream cheese – Adds creaminess.
• non-dairy milk – For much more creaminess!
• puff pastry – Yow will discover unintentionally vegan puff pastry at most regular grocery stores.
• maple syrup – Mixed with a bit non-dairy milk to make a wonderful glaze for the puff pastry.
• optional toppings – I wish to serve this with a sprinkle of vegan parmesan and fresh cilantro.

Suggestions

• I wish to add extra cream cheese after taking the pan off of the warmth to make this even creamier. The spinach can type of take over the colour of the mixture, making it look less creamy.
• Space out the spinach puff pastry on the baking sheet, since they are going to spread barely during baking.

Make Saag Puff Pastry

First, cook the spinach mixture. 

Heat a medium skillet over medium heat. Add the oil, then add the onion and a pinch of salt and cook until the onion is beginning to turn translucent. Mix within the flour, and cook for half a minute, then add within the ginger-garlic paste and red pepper flakes. Mix within the spinach, salt, Kashmiri garam masala, and proceed to cook until the spinach is cooked to preference. If the spinach continues to be frozen, you must press it and blend and cook until the spinach doesn’t smell raw.

Mix within the vegan cream cheese and non-dairy milk, and proceed to cook for two to three minutes for the mixture to come back together and thicken barely. Frozen spinach often takes over the colour profile of the dish, so when you want it to look creamier, add more cream cheese once the mixture has cooled down a bit bit, so the cream cheese can show through. Let the mixture cool. 

Prepare the puff pastry sheet while the spinach mixture cools.

Preheat the oven to 400° F (205° C).

Sprinkle the puff pastry sheet with a bit little bit of flour, after which roll it out to an 11×11” or barely larger square or rectangle, after which use a pizza cutter to slice it into 2 1/2” to three” squares or rectangles. Transfer these to a parchment-lined baking sheet. 

In a bowl, mix the maple syrup and non-dairy milk, after which brush the puff pastry throughout with this mixture. Then, scoop the spinach mixture into the center of all the squares, and distribute them evenly.

Bake the spinach puff pastries for 17 to twenty minutes, or until golden and crispy on the perimeters. The sides will get nicely browned, due to the maple syrup, so allow them to get nice, golden, and crispy throughout. Then, take them out of the oven, top with some vegan parmesan and cilantro or other fresh herbs, and serve.

Steadily Asked Questions