Description
Delightfully flaky and golden, these Spinach Puffs combine creamy ricotta, tangy feta, and sun-dried tomatoes wrapped in buttery puff pastry. Perfect as a savory appetizer or snack, each puff is bursting with rich flavor and a satisfying crispy texture.
Ingredients
Scale
Filling
- 7 oz frozen spinach, thawed
- 7 oz ricotta cheese
- 2 oz feta cheese
- 1 oz sun-dried tomatoes
- Salt and pepper to taste
Dough
- 1 puff pastry sheet (approx 14 x 9 inches)
Instructions
- Drain the 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 remove the excess liquid, ensuring a thicker filling.
- Prepare the Spinach: Thoroughly squeeze out all the water from the thawed spinach. Using kitchen scissors, roughly chop the spinach into smaller pieces for easier mixing and even distribution.
- Mix the Filling: In a large bowl, combine the squeezed spinach with the drained ricotta. Season generously with salt and black pepper and mix well to combine evenly.
- Add Cheese and Tomatoes: Crumble the feta cheese into the bowl. Chop the sun-dried tomatoes into small pieces using kitchen scissors and add to the mixture. Mix everything together and adjust the seasoning as needed.
- Preheat the Oven: Set your oven to 375℉ (190℃) to preheat while you assemble the puffs.
- Prepare Puff Pastry Cups: Slice the puff pastry sheet into 9 equal rectangles or squares. Spray a muffin tin with olive oil spray and press each puff pastry piece gently into the muffin cups, leaving excess pastry hanging over the edges.
- Fill and Fold: Spoon a heaped tablespoon of filling into each pastry cup, dividing the mixture evenly. Fold two opposite sides of the puff pastry edges together in the middle, then fold the remaining sides over and press gently to seal the puffs.
- Brush and Bake: Lightly brush or spray the top of each puff with olive oil. Bake in the preheated oven for 20-25 minutes until the pastry is puffed up and golden brown.
- Cool and Serve: Remove from the oven and let the puffs cool in the pan for 5 minutes to set. Carefully lift them out with a knife and place on a wire rack to cool for another 5 minutes. Serve warm or at room temperature for best flavor and texture.
Notes
- These crispy golden Spinach Puffs make the perfect party appetizer or snack.
- The combination of spinach, ricotta, feta, and sun-dried tomatoes creates a flavorful filling with a wonderful texture contrast.
- Ensure the ricotta and spinach are well-drained to avoid soggy puff pastry.
- Use kitchen scissors for easy chopping of spinach and sun-dried tomatoes.
- These can be prepared ahead of time and reheated gently in the oven before serving.
Nutrition
- Serving Size: 1 pastry
- Calories: 220 kcal
- 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
