Spinach and Ricotta Puff Pastries
These spinach and ricotta puff pastry pockets are crisp on the outside and creamy inside—perfect as an appetizer, snack, or light meal.
Ingredients
- 2 sheets puff pastry, thawed
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
- 1 tsp garlic powder
- Salt and black pepper, to taste
- 1 tbsp olive oil
Instructions
1) Heat the oven
- Set your oven to 400°F (200°C).
- Line a baking tray with parchment paper.
2) Cook the spinach
- Warm the olive oil in a large skillet over medium heat.
- Add the chopped spinach and sauté until just wilted, about 2–3 minutes.
- Take the pan off the heat and allow the spinach to cool for a few minutes.
3) Mix the cheese filling
- In a medium bowl, stir together:
- wilted spinach
- ricotta
- Parmesan
- garlic powder
- salt and pepper
- Mix until evenly combined.
4) Shape the puff pastry
- On a lightly floured surface, roll out the puff pastry sheets.
- Cut each sheet into 4 equal squares (you’ll have 8 squares total).
- Spoon a portion of the spinach-ricotta mixture into the center of each square.
- Fold to make a triangle or rectangle, then crimp the edges with a fork to seal.
- Arrange the pastries on the prepared baking sheet.
5) Add egg wash and bake
- Brush the tops with the beaten egg for a glossy, golden finish.
- Bake for 15–20 minutes, until the pastries are puffed and deep golden brown.
Serve
Let them cool slightly, then serve warm and enjoy your flaky spinach and cheese puff pastries.
