Ricotta and Spinach Puff Pastry Bites
Delicious and versatile snacks featuring a creamy ricotta and spinach filling inside flaky puff pastry, perfect for parties or quick treats.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180C/350F for about 10 minutes to ensure they stay crispy. Squeeze out water from spinach to avoid sogginess. Optional: add herbs or spices like garlic powder or nutmeg.