Servings: 9 squares
Total Time: 35 minutes
Difficulty: Easy
Calories per Serving: ~165
Macros (Per Square):
Protein: 11g | Carbs: 4g (Net Carbs: 2g) | Fat: 12g | Fiber: 2g
Intro
These Spinach & Cheese Puff Pastry Squares bring you all the buttery, flaky comfort you love — without the carb-heavy pastry. Perfectly golden and filled with warm, creamy spinach and cheese, they taste indulgent but fit beautifully into keto, low-carb, and Weight Watchers lifestyles.
The filling is rich and savory, the dough is light and tender, and each square packs surprising protein thanks to a smart low-carb dough base. If you’ve been craving a bakery-style treat without breaking your macros, this recipe is about to become a go-to.
Look at the Recipe
• Texture: Light, golden, “puff-style” dough with a creamy spinach filling
• Flavor: Buttery, cheesy, garlicky — like a savory pastry snack
• Diet Benefit: Low-carb dough, high-protein cheese filling, clean keto ingredients
Ingredients Needed
Low-Carb Puff-Style Dough (Fathead Dough)
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 cup almond flour
- 1 large egg
- Pinch of salt
Spinach-Cheese Filling
- 1 cup frozen spinach, thawed & squeezed dry
- ½ cup ricotta cheese (or cottage cheese for higher protein)
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- 1 garlic clove, minced
- Salt & pepper to taste
- Optional: pinch red pepper flakes
Egg Wash
- 1 beaten egg
How to Make Our Spinach & Cheese Puff Pastry Squares
- Make the dough: Melt mozzarella and cream cheese in the microwave until soft. Stir in almond flour, egg, and salt. Knead until smooth.
- Roll it out: Place dough between parchment sheets and roll into a thin rectangle (about ¼ inch thick).
- Mix filling: Combine spinach, ricotta/cottage cheese, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes.
- Cut dough: Slice the dough into 9 even squares.
- Fill each square: Spoon a tablespoon of filling into the center of each piece.
- Fold: Bring opposite corners together and pinch gently to seal (or leave them open like mini tarts).
- Brush with egg wash: Gives a golden bakery-style finish.
- Bake: 375°F (190°C) for 14–16 minutes or until puffed and lightly browned.
Storage & Serving Suggestions
- Refrigerate: Store 4 days in the fridge
- Freeze: Freeze baked squares up to 2 months
- Reheat: Air fryer for crispiness, or oven at 350°F
- Serve with: A salad, marinara for dipping, or a protein like chicken or turkey
Great for brunch boards, appetizers, or quick meal-prep snacks.
Tips & FAQs
Can I use fresh spinach?
Yes — sauté 2 cups fresh spinach until wilted, then squeeze out moisture.
Can I make these dairy-free?
Use dairy-free mozzarella + a tofu ricotta replacement.
Does the dough taste like real puff pastry?
It isn’t identical, but the fathead dough becomes light, tender, and slightly flaky when baked.
Can I add more protein?
Yes — mix in cooked chicken, turkey bacon, or ground turkey into the filling.
