Ricotta and spinach puff pastries are delicious and creamy filled snacks made with puff pastry. Ricotta and spinach, as you know, are a classic and much-loved combination, so I decided to make super tasty savory pastries. Crispy with a creamy filling, ricotta and spinach puff pastries are delightful, perfect as an appetizer (even for Christmas and New Year’s celebrations, not long to go, eh :D), ideal for an aperitif, a party, or a buffet, these savory treats are truly irresistible!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 24 Pieces
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz ricotta
- 7 oz spinach
- 1.8 oz parmesan
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 1 sheet puff pastry
- 1 egg
- to taste salt
- to taste black pepper
- to taste nutmeg
Steps
Ricotta and spinach puff pastries are very simple and quick to prepare. First, heat the oil in a pan and sauté the chopped garlic, add the cleaned and dried spinach, season with salt, and let them cook, stirring, for a couple of minutes.
Drain and squeeze the spinach and combine them with the ricotta (which needs to be well-drained, if not, let it drain before using it), add the grated parmesan, black pepper, nutmeg, and mix everything well.
Fill half of the puff pastry with the ricotta and spinach cream, close by covering the filling with the other half of the pastry, seal the edges well and fold them in.
Brush the surface with the beaten egg, cut it without dividing it into 4 vertical parts and 6 horizontal parts, and bake in a preheated oven at 392°F for about 25 minutes.
Once cooked, separate the ricotta and spinach puff pastries and serve them.
Notes:
Ricotta and spinach puff pastries can be stored at room temperature for a few hours or in the fridge for a couple of days. For a lactose-free version, replace the regular ricotta with lactose-free ricotta.
Other puff pastry recipes HERE
Other ricotta and spinach recipes HERE
