Beef, Chicken, Or Spinach Recipe

Beef Filling

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1/2 cup chopped onion and 1 tsp minced garlic; sauté 2–3 minutes until translucent. Add 1 cup ground beef, break up with a spoon, and cook 5–7 minutes until browned and cooked through. Drain excess fat if needed. Stir in 1 tablespoon tomato paste and 1/2 cup drained diced tomatoes; cook 2 minutes. Reduce heat to low and stir in 2 oz cream cheese until melted and smooth. Add 1/4 cup shredded mozzarella, 1 tablespoon grated Parmesan, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/8 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 minutes to combine, then remove from heat and let cool slightly.

Chicken Filling

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1/2 cup chopped onion and 1 tsp minced garlic; sauté 2–3 minutes. Add 1 cup finely diced chicken breast, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook 6–8 minutes until cooked through. Stir in 1 tablespoon tomato paste and 1/2 cup drained diced tomatoes; simmer 2 minutes. Reduce heat and stir in 2 oz softened cream cheese, 1/4 cup shredded mozzarella, 1 tablespoon grated Parmesan, 1/2 tsp dried oregano, 1/2 tsp dried basil and 1/8 tsp red pepper flakes. Cook 1–2 minutes until creamy, then remove from heat and cool slightly.

Spinach Filling (Vegetarian)

Warm 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 cup chopped onion and 1 tsp minced garlic; sauté 2–3 minutes until translucent. Add 4 cups chopped spinach in batches, stirring to wilt each addition (about 3–4 minutes total). If excess liquid pools, increase heat to medium-high and cook 1–2 minutes to evaporate. Reduce heat to low and stir in 2 oz cream cheese, 1/4 cup shredded mozzarella, 1 tablespoon grated Parmesan, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/8 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Cook until cheese melts and mixture is thick; remove from heat and let cool slightly.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a clean work surface with 1 tablespoon flour and roll out the puff pastry sheet into a roughly 10x10-inch square (if using filo, stack 4 sheets brushed with melted butter between layers).

Spoon the prepared filling (beef, chicken or spinach) into the center of the pastry, forming a rectangle about 4x6 inches and leaving a 1-inch border. Do not overfill; total filling should be about 1 to 1 1/4 cups.

Fold the pastry over the filling: for a parcel, fold the edges up and pinch to seal or fold into a turnover. Brush the exposed pastry with beaten egg for a golden finish. If using filo, fold carefully and brush between layers and on top.

Transfer the parcel(s) to the prepared baking sheet, seam side down. Cut a small 1/4-inch vent in the top to release steam. Brush again with egg wash and, if desired, sprinkle 1 tablespoon grated Parmesan over the top.

Bake in the preheated oven 18–22 minutes, until pastry is puffed and deep golden brown and internal filling registers 165°F (74°C) for chicken (beef should be hot throughout; spinach option is ready when heated). If pastry browns too quickly, tent loosely with foil for the last 5–7 minutes.

Remove from oven and let rest 5 minutes before slicing. This helps the filling set and prevents juices from running.

Transfer to plates, garnish with chopped parsley and serve with lemon wedges on the side (squeeze lemon over spinach or chicken filling if desired). Serve hot.