Ingredients
Filling
- 7 oz frozen spinach, thawed
- 7 oz ricotta cheese
- 2 oz feta cheese
- 1 oz sun-dried tomatoes
- Salt and pepper, to taste
Pastry
- 1 puff pastry sheet (approximately 14 x 9 inches)
- Olive oil spray, for greasing and brushing
Instructions
- Drain Ricotta: Slice the ricotta into quarters and place the pieces on a plate lined with paper towels. Let it sit for 10 minutes to remove excess liquid, which ensures the filling is not too watery.
- Prepare Spinach: Squeeze out all excess water from the thawed spinach thoroughly. Using kitchen scissors, roughly chop the spinach into smaller pieces to help evenly distribute it in the filling.
- Combine Spinach and Ricotta: In a large bowl, mix the drained ricotta and chopped spinach. Season the mixture with a good pinch of salt and black pepper, then stir until well combined.
- Add Feta and Sun-Dried Tomatoes: Crumble the feta cheese into the bowl. Chop the sun-dried tomatoes into small pieces with scissors and add them to the mixture. Mix thoroughly and adjust seasoning to taste.
- Preheat Oven: Set the oven temperature to 375°F (190°C) to prepare for baking the puffs.
- Prepare Puff Pastry Cups: Cut the puff pastry sheet into 9 equal rectangles or squares. Lightly spray a muffin tin with olive oil spray and place each pastry piece into a muffin cup, pressing gently to cover the inside and letting excess pastry hang over the sides.
- Fill and Fold Pastry: Spoon a heaped tablespoon of the spinach and cheese mixture evenly into each pastry cup. Fold two opposite pastry edges together in the center, then fold the remaining two sides, pressing gently in the middle to seal the filling inside.
- Brush and Bake: Lightly spray or brush the tops of the puffs with olive oil. Bake in the preheated oven for 20 to 25 minutes until the pastry has puffed up and turned a beautiful light golden brown.
- Cool and Serve: Remove the puffs from the oven and allow to cool for 5 minutes in the tray to help set the filling. Carefully remove them from the muffin tin using a knife to loosen, then transfer to a wire rack to cool for another 5 minutes. Serve warm or at room temperature and enjoy your golden, crispy spinach puffs.
Notes
- Make sure to thoroughly drain the ricotta and spinach to avoid soggy pastry.
- Using kitchen scissors to chop spinach and tomatoes ensures even distribution and a finer texture.
- You can use olive oil spray or brush with olive oil for a golden, crispy finish.
- These puffs are best served warm but can also be enjoyed at room temperature.
- Leftovers can be refrigerated and gently reheated in the oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
