The puff pastry star with spinach and ricotta is theatrical, easy to prepare and able to turn an appetizer into a special moment.
It’s one of those ideas born from the desire to share, to amaze without complicating your life and to bring a festive touch even to the simplest days. With a few ingredients, a golden, fragrant star takes shape and always wins everyone over, young and old alike.
Here are more ideas with puff pastry
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 16Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients for the star-shaped savory tart with spinach and ricotta
- 2 rolls puff pastry (round)
- 9 oz spinach, frozen (to cook and squeeze well)
- 1 cup ricotta
- 2/3 cup grated Parmesan
- 1 egg
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch nutmeg
- 1 pinch garlic powder
- 1 egg (for brushing)
- to taste sesame seeds
Tools
- 1 Baking tray
- 1 Knife
- 1 Brush
- 1 Bowl
- 1 Small saucepan
- 1 Immersion blender
Preparation of the puff pastry star with spinach and ricotta
First of all, cook the frozen spinach. When ready, let it cool and then squeeze it well with your hands to remove all excess water.
Take a bowl and put in the well-drained spinach, the ricotta, the egg, the grated Parmesan, a pinch of salt and pepper, the garlic powder and the nutmeg. Mix with a spoon and then blend everything with an immersion blender.
Unroll one sheet of puff pastry on the baking tray and, with a spoon, spread the cream you just prepared.
Cover with the other puff pastry sheet and seal the edges well. Then, in the center of the tart, make a circle and from there start cutting sixteen slices with a knife, trying to make them as equal as possible.
Take one slice at a time and twist it clockwise, then the next one counterclockwise. Finally join the two ends and continue like this until you complete your star.
When finished, beat an egg and brush the center of the tart and the slices with a brush. Then add a generous handful of sesame seeds in the center.
Now all that’s left is to bake at 356°F, conventional (no fan), for 30–40 minutes, or until well golden.
TIPS & NOTES
🕒 How long it keeps
In the refrigerator: 2 days, well covered.
In the freezer: up to 1 month, if frozen cooked and completely cooled.
🧊 How to store it
In the fridge: place it in an airtight container or wrap it with plastic wrap. The puff pastry will lose some crispness but will remain good.
In the freezer: wrap it first in plastic wrap and then in a freezer bag to avoid frost and odors.
To reheat: heat in the oven at 338–356°F for 8–10 minutes to bring back the crispiness.
🥬 Alternatives to spinach
Swiss chard: mild flavor, perfect if you don’t like spinach.
Grated and sautéed zucchini: light and fresh.
Sautéed mushrooms: for an autumn version.
Broccoli or cauliflower: cooked and mashed, very creamy.
🧑🍳 Adds to make it more flavorful
Speck, cooked ham or diced pancetta
Melting cheeses such as scamorza, provola, well-drained mozzarella
Extra Parmesan or pecorino for a more intense flavor
Walnuts, pine nuts or almonds for a crunchy touch
Herbs: thyme, marjoram, chives
A tablespoon of pesto (classic or arugula) to perfume the filling
