Baked puff pastry with cheese filling チーズ詰めパイ

japanese cake

This is based on a recipe from WP called “Khachapuri Penovani“. My wife is always on the look out for small dish which can be served as snack with a glass of wine. In her style of cooking she often takes the recipe as “advisory” and can’t resist making changes. This dish came out substantially different from the original recipe; it is more like quiche. She also added spinach and jalapeno.

Since we had spinach prepared for another dish (green pancakes), she also added it.


For cheese filling

Feta cheese, one 8 oz block

Mozzarella cheese, 6oz whole milk

Ricotta cheese, 10oz whole milk

1 jalapeno finely chopped (or to taste, if more heat is wanted)

3 large eggs

Cooked spinach, finely chopped (optional, arbitrary amount)

Sheet of frozen puff pastry, thawed (#1) (original recipe calls for two sheets, which makes the cheese filling thinner).


On a sheet of parchment paper, roll out the puff pastry (#1).

Mix the ingredients for the filling and mix and spread over the half of the puff pastry (#2).

Fold over the puff pastry and crimp  the edges to seal (#3).

Using the parchment paper, move it on the rimmed baking sheet.

Dock the puff pastry with the tines of a fork (#4).

Bake it in preheated 425F oven for 35 minutes or until golden (#5)

Let it cool on a rack (#6).

This heats up well in a toaster oven and a perfect small snack to start the evening with a glass of red wine. The cheese combination was rather mild but the jalapeno gives it a little kick. It’s very tasty.

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