Description
Delightfully crispy and golden spinach puffs filled with a creamy mixture of ricotta, feta cheese, and sun dried tomatoes. These savory pastries are perfect as appetizers or snacks, combining rich cheese flavors with the freshness of spinach inside flaky puff pastry.
Ingredients
Scale
Filling
- 7 oz frozen spinach - thawed
- 7 oz ricotta cheese
- 2 oz feta cheese
- 1 oz sun dried tomatoes
- Salt and pepper to taste
Pastry
- 1 puff pastry sheet - approx 14 x 9 inches
- Olive oil spray or brush for greasing and topping
Instructions
- Drain ricotta: Slice the ricotta cheese into quarters and place the pieces on a plate lined with paper towels for 10 minutes to remove excess liquid.
- Prepare spinach: Squeeze out all the excess water from the thawed spinach. Use kitchen scissors to roughly chop the spinach into pieces.
- Mix filling: In a large bowl, combine the chopped spinach and drained ricotta. Season with a good pinch of salt and black pepper, then mix well.
- Add cheeses and tomatoes: Crumble in the feta cheese, chop the sun dried tomatoes into small pieces using kitchen scissors, then add them to the bowl. Mix all ingredients thoroughly and adjust seasoning to taste.
- Preheat oven: Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking.
- Prepare puff pastry: Slice the puff pastry sheet into 9 equal rectangles or squares. Spray a muffin tin with olive oil spray and place each pastry piece inside, pressing gently to cover the sides with the edges extending over the rim.
- Fill and fold: Add a heaped tablespoon of the filling into each pastry cup. Fold two opposite sides of the pastry together in the middle, then fold the remaining two edges together and gently press to seal.
- Brush and bake: Lightly spray or brush the tops of each pastry with olive oil. Bake in the preheated oven for 25 minutes until puffed up and light golden brown.
- Cool and serve: Remove from oven and let cool for 5 minutes in the pan to set. Carefully lift each puff out using a knife. Transfer to a wire rack and allow to cool another 5 minutes before serving warm or at room temperature.
Notes
- Make sure to thoroughly drain both the ricotta and spinach to avoid soggy pastry.
- Use kitchen scissors to finely chop spinach and sun dried tomatoes for even distribution.
- Olive oil spray or brushing helps the puffs brown nicely and adds a subtle flavor.
- These puffs are best enjoyed the same day but can be reheated gently in the oven.
- For a vegan version, substitute cheeses with plant-based alternatives and use vegan puff pastry.
Nutrition
- Serving Size: 1 pastry
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 182 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 17 mg
