Spinach Puffs
Flaky, golden puff pastry pockets filled with a cheesy spinach mixture and a hint of sun-dried tomato. These spinach puffs are a quick, delicious appetizer or snack that’s ready in under 45 minutes.
Equipment
- 1 Muffin tin (12-cup standard size, using 9 wells)
- 1 large mixing bowl
- 1 Pair of kitchen scissors
- 1 Wire Rack
- 1 sharp knife
- 1 cutting board
- 1 Baking sheet (optional, for extra puff pastry)
- Paper towels (for draining ricotta)
Ingredients
- 200 g 7 oz frozen spinach, thawed
- 200 g 7 oz ricotta cheese
- 1 sheet puff pastry approx. 14 x 9 inches
- 55 g 2 oz feta cheese
- 30 g 1 oz sun-dried tomatoes
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- Olive oil spray or brush for greasing and topping
Instructions
- Drain the Ricotta for Creaminess: Start by preparing the ricotta cheese so it doesn’t release excess liquid while baking. Cut the ricotta block into four smaller pieces, then place them on a plate lined with several layers of paper towels. Let it sit for about 10 minutes so the towels absorb the moisture. This simple step helps the filling stay thick, creamy, and not watery inside the pastry.
- Prepare the Spinach Properly: Take the thawed spinach and squeeze it firmly with your hands to remove as much water as possible. Spinach tends to hold on to moisture, which can make the pastry soggy if not drained well. After squeezing, place the spinach on a cutting board and use kitchen scissors (or a sharp knife) to chop it into smaller pieces. This ensures even distribution of spinach throughout the filling.
- Combine the Base of the Filling: In a large mixing bowl, add the drained ricotta along with the prepared spinach. Sprinkle in a generous pinch of salt and freshly ground black pepper. Mix the two ingredients thoroughly with a spatula or wooden spoon until they’re evenly blended. This forms the creamy, nutritious base of your filling.
- Add Feta and Sun-Dried Tomatoes: Crumble the feta cheese directly into the bowl, breaking it into small pieces so it spreads evenly. Next, chop the sun-dried tomatoes into tiny bits using kitchen scissors or a sharp knife. Add them into the spinach and ricotta mixture. These two ingredients add bursts of tangy, salty, and savory flavor, making every bite more exciting. Stir everything together and taste a small spoonful to adjust the seasoning if needed.
- Preheat the Oven to the Right Temperature: Turn on your oven and set it to 375°F (190°C). Allow it to fully preheat while you prepare the puff pastry. This ensures the pastries bake evenly and puff up beautifully.
- Prepare the Puff Pastry Sheets: Unroll or unfold your puff pastry sheet on a lightly floured surface or parchment paper. Using a sharp knife, cut the sheet into 9 equal squares or rectangles (depending on its size and shape). Each piece will form one puff. Spray a muffin tin lightly with olive oil spray to prevent sticking. Gently place one puff pastry square into each muffin cup, pressing down so the dough lines the base and sides. Leave the corners hanging slightly over the edges—this will make sealing easier later.
- Fill Each Pastry Generously: Using a spoon, scoop about one heaping tablespoon of the spinach-cheese mixture into each puff pastry cup. Divide the filling evenly so all nine puffs are equally filled. Make sure not to overfill, as the pastry needs space to expand while baking.
- Seal the Pastry for Perfect Puffs: Fold two opposite corners of the pastry over the filling so they meet in the center. Then fold the remaining two corners across, gently pressing them together at the middle. This creates a neat envelope-like shape. Don’t worry if the edges aren’t perfectly sealed—the puff pastry will rise and close beautifully in the oven.
- Brush with Olive Oil for Golden Color: Lightly spray or brush the tops of the pastries with olive oil. This step gives them a glossy finish and encourages even browning, making them beautifully golden and crisp once baked.
- Bake Until Crispy and Golden: Place the muffin tin on the center rack of your preheated oven. Bake for 20–25 minutes, depending on your oven’s strength. The pastries should puff up and turn a light golden brown on top. Keep an eye on them after 20 minutes to avoid overbaking.
- Cool Slightly Before Serving: Once baked, remove the muffin tin from the oven and let the pastries cool in the tray for about 5 minutes. This helps them firm up and makes them easier to remove. Afterward, use a butter knife to gently lift each puff from the tin. Place them on a wire rack to cool for another 5 minutes.
- Serve and Enjoy: Your spinach puffs are now ready to be enjoyed! Serve them warm for the crispiest bite, or let them cool to room temperature for a more convenient snack or party appetizer. They’re perfect on their own but also pair wonderfully with a fresh salad or dipping sauce.
Notes
- Drain ricotta thoroughly to prevent watery filling.
- Squeeze spinach well; excess moisture makes pastry soggy.
- Use quality puff pastry for best rise and flakiness.
- Chop sun-dried tomatoes finely so they blend evenly.
- Avoid overfilling the pastry; leave space for puffing.
- Preheat oven fully before baking for proper crispness.
- Brush tops with oil for golden, glossy color.
- Cool slightly before serving to let filling set.
- Enjoy warm for best flavor and texture.
- Can be served as appetizer, snack, or light meal.