Ricotta and Spinach Puff Pastry Bites are delicious, easy-to-make snacks that are perfect for any occasion. Whether you’re hosting a party or just need a quick treat for your family, these tasty bites will surely please everyone. Their flaky pastry and creamy filling make them a delightful choice.
Why Make This Recipe
This recipe is not only simple but also incredibly versatile. It combines two popular ingredients, ricotta and spinach, creating a flavorful filling that is both nutritious and satisfying. Plus, puff pastry makes everything easier, giving you a beautiful, golden finish without the fuss of making dough from scratch. They are ideal for appetizers, snacks, or even a light meal!
How to Make Ricotta and Spinach Puff Pastry Bites
Ingredients:
- 1 egg
- 7 oz / 200g ricotta (preferably full fat but low fat also works) (Note 1)
- 8 oz / 250g frozen chopped spinach (thawed and squeezed of excess water)
- 3/4 cup grated cheddar cheese (or tasty or gruyere or any other melting cheese with flavor)
- 3/4 tsp salt
- Black pepper to taste
- 2 sheets puff pastry (25cm/10″ square, defrosted)
- 1 egg, lightly beaten (for egg wash)
Directions:
- Preheat your oven to 180C/350F.
- Spray 2 standard muffin or cupcake tins with oil to prevent sticking.
- In a bowl, mix together the ricotta, thawed spinach, grated cheese, salt, and black pepper.
- Roll out the puff pastry sheets and cut them into squares large enough to fit into your muffin tins.
- Place the puff pastry squares into the tins, making sure there is some overhang.
- Fill each pastry cup with the ricotta and spinach mixture.
- Fold the excess pastry over the top of the filling. Brush the pastry with the beaten egg to give it a nice golden color.
- Bake in the preheated oven for about 20-25 minutes, or until the pastry is golden brown.
How to Serve Ricotta and Spinach Puff Pastry Bites
These tasty bites can be served warm straight from the oven or at room temperature. They make a great appetizer for parties, a fun snack for kids, or a lovely addition to a picnic. Pair them with a simple salad or your favorite dipping sauce for extra flavor.
How to Store Ricotta and Spinach Puff Pastry Bites
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them back in the oven at 180C/350F for about 10 minutes to ensure they stay crispy.
Tips to Make Ricotta and Spinach Puff Pastry Bites
- Make sure to squeeze out as much water as possible from the spinach to avoid a soggy filling.
- You can add extra herbs or spices to the filling for added flavor, such as garlic powder or nutmeg.
- Feel free to experiment with different kinds of cheese for a unique taste!
Variation
Try adding other ingredients such as sun-dried tomatoes, artichokes, or feta cheese to the filling for a different twist. You can also use phyllo pastry instead of puff pastry for a lighter option.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just sauté it in a little olive oil until wilted and then chop it before adding it to the filling.
2. How can I make these vegetarian-friendly?
This recipe is already vegetarian if you use vegetarian cheese. Just ensure that all your ingredients are vegetarian-friendly.
3. Can I freeze the puff pastry bites?
Yes, you can freeze them before baking. Just assemble the bites, place them on a baking tray, and freeze them. Once frozen, transfer them to an airtight freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Ricotta and Spinach Puff Pastry Bites
Ingredients
Filling Ingredients
- 1 large egg
- 7 oz ricotta (preferably full fat but low fat also works) 200g
- 8 oz frozen chopped spinach (thawed and squeezed of excess water) 250g
- ¾ cup grated cheddar cheese Can substitute with tasty, gruyere, or any other melting cheese with flavor
- ¾ tsp salt
- black pepper to taste
Pastry Ingredients
- 2 sheets puff pastry (defrosted) 25cm/10″ square
- 1 large egg lightly beaten (for egg wash)
Instructions
Preparation
- Preheat your oven to 180C/350F.
- Spray 2 standard muffin or cupcake tins with oil to prevent sticking.
- In a bowl, mix together the ricotta, thawed spinach, grated cheese, salt, and black pepper.
- Roll out the puff pastry sheets and cut them into squares large enough to fit into your muffin tins.
- Place the puff pastry squares into the tins, making sure there is some overhang.
- Fill each pastry cup with the ricotta and spinach mixture.
- Fold the excess pastry over the top of the filling. Brush the pastry with the beaten egg to give it a nice golden color.
Baking
- Bake in the preheated oven for about 20-25 minutes, or until the pastry is golden brown.
