Description
Delightfully flaky and cheesy Spinach Puffs featuring a savory blend of spinach, ricotta, feta, and sun-dried tomatoes encased in golden puff pastry. These bite-sized pastries are perfect as appetizers, snacks, or a light meal, offering a rich Mediterranean flavor profile with minimal preparation.
Ingredients
Filling
- 7 oz frozen spinach, thawed
- 7 oz ricotta cheese
- 2 oz feta cheese
- 1 oz sun-dried tomatoes
- Salt and pepper to taste
Pastry
- 1 puff pastry sheet (approx. 14 x 9 inches)
- Olive oil spray or brush for greasing and topping
Instructions
- Drain Ricotta: Slice the ricotta cheese into quarters and place the pieces on a plate lined with paper towels. Let it sit for 10 minutes to absorb and remove the excess liquid, ensuring the filling is not too wet.
- Prepare Spinach: Squeeze out all excess water from the thawed spinach. Then, using kitchen scissors, roughly chop the spinach into smaller pieces for even distribution in the filling.
- Combine Filling Base: In a large mixing bowl, combine the drained ricotta and chopped spinach. Season with a good pinch of salt and black pepper. Mix thoroughly to blend the flavors.
- Add Feta and Tomatoes: Crumble in the feta cheese. Finely chop the sun-dried tomatoes using kitchen scissors and add them to the mixture. Stir well and taste to adjust seasoning if needed.
- Preheat Oven: Set your oven to 375℉ (190℃) to preheat while you prepare the pastry.
- Prepare Puff Pastry Cups: Slice the puff pastry sheet into 9 equal rectangles or squares. Lightly spray a muffin tin with olive oil spray. Press each piece of pastry gently into the muffin cups, ensuring the pastry edges overhang slightly for sealing later.
- Fill and Seal Puffs: Spoon a heaped tablespoon of the spinach and cheese filling into each pastry cup, distributing it evenly. Fold two opposite sides of the puff pastry edges over the filling so they meet in the center, then fold the remaining two sides to seal. Gently press the center to secure the folds.
- Oil and Bake: Brush or spray the tops of each puff with olive oil for a golden finish. Place the muffin tin in the preheated oven and bake for 20-25 minutes until the pastry is puffed up and turns a light golden brown.
- Cool and Serve: Remove from oven and let the spinach puffs cool in the tin for 5 minutes to set. Carefully lift each puff with a knife, transfer to a wire rack, and cool for an additional 5 minutes. Serve warm or at room temperature and enjoy!
Notes
- Ensure the ricotta and spinach are well drained to prevent soggy pastry.
- You can substitute sun-dried tomatoes with roasted red peppers for a different flavor.
- The puffs are best served warm but can be enjoyed at room temperature.
- Leftovers can be refrigerated and reheated in the oven to maintain crispiness.
- If using fresh spinach, blanch and squeeze out water before proceeding.
