Ricotta and Spinach Puff Pastry Bites Recipe
Introduction
These Ricotta and Spinach Puff Pastry Bites are a delicious and easy appetizer perfect for any occasion. Crispy golden pastry holds a creamy, cheesy spinach filling that will delight your taste buds. They’re quick to prepare and sure to impress your guests.
Ingredients
- 1 egg
- 7 oz (200g) ricotta, preferably full fat (low fat works too)
- 8 oz (250g) frozen chopped spinach, thawed and squeezed of excess water
- 3/4 cup grated cheddar cheese, or tasty, gruyere, or any flavorful melting cheese
- 3/4 tsp salt
- Black pepper, to taste
- 2 sheets puff pastry (25cm/10″ square), defrosted
- 1 egg, lightly beaten (for egg wash)
Instructions
- Step 1: Preheat your oven to 180°C (350°F) and lightly spray two standard muffin or cupcake tins with oil.
- Step 2: In a bowl, lightly whisk 1 egg. Add the ricotta, spinach, grated cheese, salt, and black pepper. Mix well until combined and adjust salt to taste.
- Step 3: Cut each sheet of puff pastry into 9 equal squares, giving you 18 pieces in total. You will likely need about 15 pieces for the bites.
- Step 4: Press 15 pastry squares gently into the muffin tins, molding them to fit as little pastry cups.
- Step 5: Spoon the ricotta and spinach filling evenly into each pastry cup. Bring the four corners of the pastry squares toward the center over the filling and press down lightly to seal. Avoid overfilling to prevent bursting during baking.
- Step 6: Brush the tops of the pastries with the beaten egg wash to help them brown beautifully.
- Step 7: Bake in the preheated oven for 15 to 20 minutes, or until the pastries turn a deep golden brown.
- Step 8: Let the pastry bites rest for 5 minutes in the tins before carefully removing them.
- Step 9: Serve warm or at room temperature and enjoy!
Tips & Variations
- For a richer flavor, add a pinch of nutmeg to the filling mixture.
- Try swapping cheddar for feta or goat cheese for a tangier bite.
- Use fresh spinach sautéed and drained well if you prefer over frozen.
- These bites can be made ahead and frozen; bake straight from frozen, adding a few extra minutes to the baking time.
Storage
Store any leftover pastry bites in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for 5–7 minutes to restore their crispiness. Avoid microwaving, as it can make the pastry soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Sauté it lightly and squeeze out all excess moisture before mixing it into the filling to avoid a soggy pastry.
Can I make these bites in advance?
Absolutely. You can assemble the bites and refrigerate them for a few hours before baking. Alternatively, freeze them before baking and then cook directly from frozen, adding extra baking time as needed.
PrintRicotta and Spinach Puff Pastry Bites Recipe
Delicious and easy-to-make Ricotta and Spinach Puff Pastry Bites are perfect for a snack, appetizer, or party finger food. These golden, crispy pastries filled with creamy ricotta, flavorful cheese, and nutritious spinach come together quickly using store-bought puff pastry and bake to a beautiful golden brown. The combination of mild ricotta and sharp cheddar cheese with earthy spinach creates a savory treat that can be enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 15 puff pastry bites 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Filling
- 1 egg
- 7 oz / 200g ricotta (preferably full fat but low fat also works)
- 8 oz / 250g frozen chopped spinach, thawed and squeezed of excess water
- 3/4 cup grated cheddar cheese (or tasty, gruyere, or any melting cheese with flavor)
- 3/4 tsp salt
- Black pepper, to taste
Pastry
- 2 sheets puff pastry (25cm / 10″ square), defrosted
- 1 egg, lightly beaten (for egg wash)
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F) to ensure it reaches the right temperature for even baking of the puff pastry bites.
- Prepare muffin tins: Spray two standard muffin or cupcake tins with oil to prevent the pastry from sticking while baking.
- Make the filling: In a bowl, lightly whisk one egg. Add ricotta, thawed and well-drained spinach, grated cheddar cheese, salt, and black pepper. Mix all ingredients thoroughly until well combined, and taste to adjust seasoning as needed.
- Cut the pastry: Cut each puff pastry sheet into nine equal squares, giving you 18 pieces in total. You will use about 15 pieces for this recipe; the extras can be saved or discarded.
- Assemble the bites: Press 15 pieces of puff pastry gently into the prepared muffin tins, forming small pastry cups.
- Fill and seal: Divide the ricotta and spinach filling evenly among the pastry cups. Then, bring the four corners of each pastry square toward the center, pinching or pressing them together to seal the filling inside. Be careful not to overfill, as this can cause the pastries to burst open during baking.
- Apply egg wash: Brush the tops of each pastry bite with the lightly beaten egg to promote a beautiful golden and shiny crust.
- Bake: Place the muffin tins in the oven and bake for 15 to 20 minutes or until the pastry bites turn deep golden brown and puff up nicely.
- Cool and serve: Once baked, let the pastry bites rest for 5 minutes in the tins before removing them. Serve warm or at room temperature as a tasty appetizer or snack.
Notes
- Ensure the spinach is thoroughly squeezed of excess water to avoid soggy pastry.
- You can substitute cheddar cheese with gruyere, tasty cheese, or any other flavorful melting cheese.
- The puff pastry bites can be prepared ahead and frozen before baking; bake from frozen adding a few extra minutes.
- Do not overfill the pastry squares to prevent bursting during baking.
- Use full-fat ricotta for creamier texture, but low-fat ricotta also works.
Keywords: ricotta, spinach, puff pastry, appetizer, snack, cheese, easy recipe, party food
