Description
These Spinach Puffs are a delicious and flaky appetizer featuring a creamy filling of ricotta, feta, spinach, and sun-dried tomatoes wrapped in golden puff pastry. Perfectly crispy on the outside and flavorful inside, they make an ideal snack or party treat.
Ingredients
Scale
Filling
- 7 oz frozen spinach, thawed and squeezed dry
- 7 oz ricotta cheese, drained
- 2 oz feta cheese, crumbled
- 1 oz sun dried tomatoes, chopped
- 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 for 10 minutes to remove excess liquid.
- Prepare Spinach: Squeeze all excess water from the thawed spinach and roughly chop it using kitchen scissors.
- Combine Filling: In a large bowl, mix the drained ricotta and chopped spinach. Season with salt and pepper, then add crumbled feta and chopped sun dried tomatoes. Mix well and adjust seasoning if necessary.
- Preheat Oven: Set the oven to 375℉ (190℃) to preheat.
- Cut Pastry and Prepare Muffin Tin: Slice the puff pastry sheet into 9 equal rectangles or squares. Spray a muffin tin with olive oil spray and place each puff pastry piece into the cups, pressing gently to cover the insides with overhanging edges.
- Fill and Fold Pastry: Spoon a heaping tablespoon of the spinach and cheese mixture into each pastry cup. Fold two opposite pastry sides together over the filling, then fold the other sides to meet and gently press to seal in the center.
- Brush and Bake: Spray or brush the pastry tops with olive oil. Bake in the oven for 20 to 25 minutes until puffed and golden brown.
- Cool and Remove: Let the puffs cool for 5 minutes in the muffin tin to set, then carefully remove them with a knife. Place on a wire rack to cool an additional 5 minutes.
- Serve: Enjoy the spinach puffs warm or at room temperature as a savory appetizer or snack.
Notes
- These spinach puffs are perfect for parties or casual snacking.
- The combination of ricotta, feta, and sun dried tomatoes gives a rich, flavorful filling.
- Make sure to drain the ricotta well to avoid soggy pastry.
- You can prepare the filling in advance for quick assembly later.
- Serve warm or at room temperature for best texture and flavor.
Nutrition
- Serving Size: 1 pastry
- Calories: 220
- Sugar: 2 g
- Sodium: 182 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 17 mg
