Ricotta and Spinach Puff Pastry Bites Recipe

Introduction

These Ricotta and Spinach Puff Pastry Bites are a delicious and easy appetizer or snack. Filled with a creamy mixture of ricotta, spinach, and cheese, they bake up golden and flaky—perfect for entertaining or a light lunch.

Ingredients

• 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 other 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

1. Step 1: Preheat your oven to 180°C (350°F).
2. Step 2: Lightly spray two standard muffin or cupcake tins with oil to prevent sticking.
3. Step 3: In a bowl, lightly whisk 1 egg. Add the ricotta, spinach, grated cheese, salt, and black pepper. Mix well to combine and taste to adjust seasoning if needed.
4. Step 4: Cut each puff pastry sheet into 9 equal squares, for a total of 18 pieces. You will only need about 15 pieces.
5. Step 5: Gently press 15 pieces of pastry into the muffin tin cups, forming small cups.
6. Step 6: Divide the filling evenly among the pastry cups. Then bring the four corners of each pastry piece toward the center and press gently to seal. Avoid overfilling to prevent the pastries from bursting open during baking.
7. Step 7: Brush the tops with the beaten egg wash to give a golden finish.
8. Step 8: Bake in the preheated oven for 15 to 20 minutes or until the pastry is deep golden brown and cooked through.
9. Step 9: Let the bites rest for 5 minutes in the tin before carefully removing them.
10. Step 10: Serve warm or at room temperature.

Tips & Variations

• Make sure to squeeze out as much water as possible from the thawed spinach to avoid soggy pastry.
• Try adding a pinch of nutmeg or garlic powder to the filling for extra flavor.
• You can substitute cheddar with feta or goat cheese for a tangier taste.
• If you have leftover pastry pieces, freeze them for later use or bake as simple cheese crisps.

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 crispness. These are best enjoyed fresh but can also be served cold.

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. Just cook it briefly until wilted, then cool and squeeze out excess water before mixing with the other filling ingredients.

Can I prepare these ahead of time?

You can assemble the bites and refrigerate them for a few hours before baking. For longer storage, assemble and freeze them unbaked, then bake directly from frozen, adding a few extra minutes to the cooking time.

Ricotta and Spinach Puff Pastry Bites Recipe

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★★★★★

4.6 from 123 reviews

Delicious and easy-to-make Ricotta and Spinach Puff Pastry Bites combining creamy ricotta, savory spinach, and melted cheddar cheese wrapped in flaky puff pastry. Perfect as a tasty appetizer or snack, these bites are baked to golden perfection and can be served warm or at room temperature.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 35 minutes
• Yield: 15 puff pastry bites 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

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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 other melting cheese with flavour)
• 3/4 tsp salt
• Black pepper, to taste

Pastry

• 2 sheets puff pastry (25cm / 10″ square), defrosted
• 1 egg, lightly beaten (egg wash)

Instructions

1. Preheat oven: Set your oven to 180°C (350°F) to prepare for baking the pastry bites.
2. Prepare muffin tins: Spray two standard muffin or cupcake tins with oil to prevent sticking.
3. Make filling: In a bowl, lightly whisk 1 egg. Add ricotta, thawed and drained spinach, grated cheddar cheese, salt, and black pepper. Mix well to combine thoroughly. Taste and adjust seasoning as needed.
4. Prepare pastry pieces: Cut each puff pastry sheet into 9 equal squares, making 18 pieces in total. You will use approximately 15 pieces; the remaining 3 pieces can be reserved or discarded.
5. Form pastry cups: Gently mould 15 pastry squares into the prepared muffin tins, pressing down to form little cups to hold the filling.
6. Fill and seal pastries: Evenly divide the filling among the pastry cups. Then bring the four corners of each pastry square towards the center and press down gently to seal. Avoid overfilling to prevent bursting during baking.
7. Apply egg wash: Lightly brush the top of each pastry bite with the beaten egg to achieve a beautiful golden color.
8. Bake: Place the muffin tins in the preheated oven and bake for 15 to 20 minutes, or until the puff pastry is deep golden brown and cooked through.
9. Rest and serve: Remove from oven and allow the pastry bites to rest for 5 minutes before carefully removing them from the tins. Serve warm or at room temperature for best flavor and texture.

Notes

• Use full-fat ricotta for creamier filling, but low-fat works as well.
• Make sure to thoroughly squeeze excess water from thawed spinach to prevent soggy pastry.
• Do not overfill the pastry cups to avoid bursting during baking.
• Brush with egg wash for that glossy, golden finish.
• These bites can be served warm or cooled, making them versatile for appetizers or party snacks.

Keywords: ricotta, spinach, puff pastry, appetizer, snack, cheese, baked bites, vegetarian