Ricotta and spinach puff pastry bites are golden, flaky cups filled with a creamy, cheesy spinach filling, and they are just as welcome at a gathering as they are packed into a lunch box.
Frozen spinach, ricotta and a handful of cheddar are stirred into a quick filling, then spooned into puff pastry squares pressed into muffin tins. There is no dough to roll or chill, and the whole batch of 12 bakes in about 25 minutes.
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Why This Ricotta and Spinach Puff Pastry Bites Recipe Works
Thawed frozen spinach is squeezed dry, which keeps the filling thick and stops the pastry from turning soggy. It also means no washing, wilting or chopping of fresh leaves.
Ricotta gives the filling a soft, creamy texture while cheddar adds sharpness and salt. An egg binds everything together so the filling sets into a sliceable bite instead of running out when you bite into it.
Baking the bites in muffin tins gives the pastry walls support, so they puff into neat cups with crisp edges and a tender center. They are also easy to carry, serve and reheat.
Ingredients for Ricotta and Spinach Puff Pastry Bites
- 1 large egg
- 7 oz whole milk ricotta
- 8 oz frozen chopped spinach, thawed and squeezed dry
- 3/4 cup shredded sharp cheddar cheese (Gruyere also works)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 sheets puff pastry, about 10 inch squares, thawed
- 1 large egg, lightly beaten, for the egg wash
- cooking spray, for the muffin tins
Ricotta. Full fat ricotta gives the creamiest filling. If it looks watery, drain it in a fine mesh strainer for a few minutes first.
Frozen spinach. Squeeze small handfuls in a clean kitchen towel until almost no liquid comes out. This single step makes the biggest difference.
Sharp cheddar. A sharp cheese stands up to the mild ricotta. Gruyere, Swiss or mozzarella also work if you prefer them.
Puff pastry. Thaw it until it unfolds without cracking but is still cold. Warm pastry loses its lift in the oven.
Egg. One egg goes into the filling as a binder and the second is brushed over the pastry for a glossy golden finish.
How to Make Ricotta and Spinach Puff Pastry Bites
1. Heat the oven and grease the tins. Heat the oven to 350 degrees F and lightly spray two standard 6 cup muffin tins with cooking spray.
2. Mix the filling. Stir the egg, ricotta, spinach, cheddar, salt and pepper together until evenly combined.
3. Cut the pastry. Cut each pastry sheet into six rectangles, about 3 1/3 by 5 inches, to make 12 pieces in all.
4. Line the tins. Press one piece into each muffin cup, letting the corners hang over the edge.
5. Fill the cups. Divide the filling among the cups, using about 3 tbsp for each one.
6. Fold the pastry. Fold the overhanging corners in over the filling and brush the pastry with the beaten egg.
7. Bake until golden. Bake for 20 to 25 minutes until deep golden brown and the filling is set, reaching 160 degrees F in the center.
8. Cool briefly. Let the bites stand for 5 minutes in the tins so they firm up, then lift them out.
How to Serve Ricotta and Spinach Puff Pastry Bites
Arrange the warm bites on a platter beside a bowl of Italian house salad for an easy lunch. They also pair well with muffin tin egg bites on a brunch table, and a pitcher of strawberry pineapple mojito or a bowl of creamy Asian cucumber salad gives the spread some fresh contrast.
How to Store and Reheat Ricotta and Spinach Puff Pastry Bites
Cool the bites completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a hot oven at 350 degrees F for about 10 minutes until crisp and hot throughout. They can also be frozen for up to 2 months; reheat from frozen at 350 degrees F, adding a few minutes.
Tips and Variations for Ricotta and Spinach Puff Pastry Bites
Squeeze the spinach well. Wet spinach is the most common cause of a soggy bottom, so wring it out until it is nearly dry.
Chill the filling. If the pastry softens quickly in a warm kitchen, keep the filling in the refrigerator until you are ready to fill the cups.
Do not overfill. Leave a little room at the top so the pastry can fold over without the filling spilling out.
Add flavor boosters. A pinch of nutmeg or garlic powder warms the filling, and a little lemon zest freshens it.
Use finely grated cheese. Finely grated cheese melts into the filling more evenly than thick shreds.
Make them mini. Cut the pastry into smaller squares and use a mini muffin tin for bite sized appetizers, shortening the bake time slightly.
Check the center. Insert a thermometer into the middle of one bite. It should read 160 degrees F because the filling contains egg.
Store safely. Refrigerate leftovers within 2 hours, and follow the general leftover guidance from University of Wisconsin Extension for handling and reheating.
Frequently Asked Questions About Ricotta and Spinach Puff Pastry Bites
Can I make ricotta and spinach puff pastry bites ahead of time?
Yes. Mix the filling up to a day ahead and keep it covered in the refrigerator, then assemble and bake when guests arrive. You can also bake the bites earlier and reheat them in a hot oven.
Why are my ricotta and spinach puff pastry bites soggy?
Excess moisture is the usual cause. Squeeze the spinach thoroughly, drain very wet ricotta and bake until the pastry is deep golden.
What cheese goes well in ricotta and spinach puff pastry bites?
Sharp cheddar is used here, but Gruyere, Swiss, mozzarella or Parmesan all work. Choose a cheese with plenty of flavor because ricotta itself is mild.
Can I use fresh spinach instead of frozen?
Yes. Wilt about 12 oz of fresh spinach in a skillet, cool it, then squeeze out the liquid and chop it before mixing it into the filling.
Can I freeze the unbaked bites?
Yes. Freeze the filled muffin tins until firm, move the bites to a freezer bag and bake from frozen, adding a few extra minutes.
Ricotta and Spinach Puff Pastry Bites
Equipment
- Two 6 cup muffin tins
- Mixing bowl
- Pastry brush
- Kitchen towel
Ingredients
Main Ingredients
- 1 large egg for the filling
- 7 oz whole milk ricotta drained if watery
- 8 oz frozen chopped spinach thawed and squeezed dry
- ¾ cup shredded sharp cheddar cheese
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 puff pastry sheets about 10 inch squares, thawed
- 1 large egg lightly beaten, for the egg wash
- 1 cooking spray for the muffin tins, as needed
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease two 6 cup muffin tins.
- Filling. Combine the egg, ricotta, dry spinach, cheddar, salt and pepper in a bowl.
- Cups. Cut each pastry sheet into 6 rectangles and press one into each muffin cup.
- Fill and fold. Spoon about 3 tbsp of filling into each cup, fold the corners over the top and brush with egg.
- Bake. Bake 20 to 25 minutes until deep golden and the center reaches 160 degrees F.
- Cool. Rest 5 minutes in the tins before lifting out.
