Ricotta and Spinach Puff Pastry Bites
Puff pastry cups filled with ricotta, squeezed spinach and sharp cheddar, baked until deep golden.
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.
Notes
Substitutions: Gruyere or Swiss can replace the cheddar, and fresh spinach can replace frozen once it is wilted and squeezed dry.
Tips: Squeeze the spinach thoroughly to keep the pastry crisp.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months, then reheat at 350 degrees F.