This easy puff pastry spinach ricotta recipe is a quick and delicious snack or appetizer! With a creamy ricotta and spinach filling wrapped in flaky, golden pastry, these bites are perfect for any occasion. You can swap the cheese for your favorite melting variety, making them even more versatile. Serve warm for the best crispy, cheesy experience!
Ingredients Needed
Filling:
- 1 large egg
- 200g / 7oz ricotta (full-fat preferred, but low-fat works)
- 250g / 8oz frozen chopped spinach, thawed and squeezed dry
- 75g / ¾ cup grated cheddar (or Gruyère, tasty cheese, or any melting cheese)
- ¾ tsp salt
- Black pepper, to taste
Pastry:
- 2 sheets puff pastry (25cm / 10” square), defrosted
- 1 egg, lightly beaten (for egg wash)
How To Make Puff Pastry Spinach Ricotta
- Preheat the oven: Preheat to 180°C (350°F). Lightly grease two standard muffin or cupcake tins with oil.
- Prepare the filling: In a bowl, lightly whisk the egg. Add ricotta, spinach, cheese, salt, and black pepper. Mix well and adjust seasoning if needed.
- Cut the pastry: Cut each pastry sheet into 9 equal squares (18 total). You will only need 15 pieces.
- Assemble: Place 15 pastry squares into the muffin tins, pressing them into the cups. Fill each pastry with the spinach-ricotta mixture, then bring the four corners together and pinch to seal. Avoid overfilling to prevent bursting during baking.
- Egg wash & bake: Brush the tops with egg wash. Bake for 15–20 minutes or until golden brown and puffed.
- Cool & serve: Let them rest for 5 minutes before removing from the tin. Serve warm or at room temperature.
Recipe Tips
- Drain the spinach well: Squeeze out as much water as possible from the thawed spinach. If it’s too wet, the filling will be watery, and the pastry won’t crisp up properly.
- Don’t overfill the pastry: Adding too much filling makes it hard to seal the pastries and can cause them to burst open while baking.
- Use cold pastry: Keep the puff pastry cold before using. If it gets too soft, it won’t puff properly. If needed, chill the assembled pastries for 10 minutes before baking.
- Seal the edges well: Press the pastry corners together firmly so they don’t open up in the oven. Brushing a little egg wash between the folds can help them stick.
- Bake until golden brown: If the pastries look pale, leave them in the oven a bit longer. A deep golden brown color ensures they are fully cooked and crispy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover puff pastry spinach ricotta cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Freeze: Place the cooled pastries in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the pastries on a baking sheet and heat for 5–10 minutes until warm and crispy. Avoid overheating to prevent drying out.
Nutrition Facts
Serving Size: 1 pastry (approximately 54g)
- Calories: 120
- Total Fat: 8.1g
- Saturated Fat: 3.2g
- Cholesterol: 32mg
- Sodium: 219mg
- Potassium: 131mg
- Total Carbohydrate: 6.8g
- Dietary Fiber: 0.6g
- Sugars: 0.5g
- Protein: 5g
Try More Puff Pastry Appetizers:
Puff Pastry Spinach Ricotta
Description
This easy puff pastry spinach ricotta recipe is a quick and delicious snack or appetizer! With a creamy ricotta and spinach filling wrapped in flaky, golden pastry, these bites are perfect for any occasion. You can swap the cheese for your favorite melting variety, making them even more versatile. Serve warm for the best crispy, cheesy experience!
Ingredients
Filling:
Pastry:
Instructions
- Preheat the oven: Preheat to 180°C (350°F). Lightly grease two standard muffin or cupcake tins with oil.
- Prepare the filling: In a bowl, lightly whisk the egg. Add ricotta, spinach, cheese, salt, and black pepper. Mix well and adjust seasoning if needed.
- Cut the pastry: Cut each pastry sheet into 9 equal squares (18 total). You will only need 15 pieces.
- Assemble: Place 15 pastry squares into the muffin tins, pressing them into the cups. Fill each pastry with the spinach-ricotta mixture, then bring the four corners together and pinch to seal. Avoid overfilling to prevent bursting during baking.
- Egg wash & bake: Brush the tops with egg wash. Bake for 15–20 minutes or until golden brown and puffed.
- Cool & serve: Let them rest for 5 minutes before removing from the tin. Serve warm or at room temperature.
Notes
- Drain the spinach well: Squeeze out as much water as possible from the thawed spinach. If it’s too wet, the filling will be watery, and the pastry won’t crisp up properly.
- Don’t overfill the pastry: Adding too much filling makes it hard to seal the pastries and can cause them to burst open while baking.
- Use cold pastry: Keep the puff pastry cold before using. If it gets too soft, it won’t puff properly. If needed, chill the assembled pastries for 10 minutes before baking.
- Seal the edges well: Press the pastry corners together firmly so they don’t open up in the oven. Brushing a little egg wash between the folds can help them stick.
- Bake until golden brown: If the pastries look pale, leave them in the oven a bit longer. A deep golden brown color ensures they are fully cooked and crispy.
Puff Pastry Spinach Ricotta