Puff Pastry Crown with Spinach and Ricotta. An easy-to-prepare, delicious, and cheerful appetizer, perfect for adorning tables during the Christmas holiday period but not only.
Just two basic ingredients, a roll of puff pastry, and half an hour to bake a scenic and incredibly tasty savory pie. It’s ideal for a brunch, buffet, or informal dinner where you want to make a good impression without spending hours at the stove. I also reveal
Perfect for Christmas and New Year’s Eve tables, thanks to its cheerful shape, it contains a classic and always loved filling, creamy and flavorful. A simple way to bring taste and joy to the table.
For an even more scenic and appetizing result, add red cherry tomatoes in the gaps of the crown, where the green filling is visible.
The vibrant contrast between the bright red and the green of the spinach will enhance the Christmas effect of your wreath!
Before baking, brush the surface evenly with a beaten egg yolk.
To add a crunchy and visual note, sprinkle the pastry with a handful of sesame or poppy seeds.
The baking will do the rest: your savory crown will be golden, flaky, and irresistibly inviting, perfect for elegantly inaugurating the banquet both at Christmas and New Year’s Eve!
A Quick, Delicious, and Flexible Dish!
The great advantage of this Puff Pastry Crown with Spinach and Ricotta is its speed: it is prepared in just over half an hour and, importantly, it can be made in advance.
It is indeed delicious and maintains its crispness perfectly even at room temperature, making it the perfect idea for a stress-free Christmas appetizer or buffet!
Extra tip: the Puff Pastry Crown with Spinach and Ricotta is perfect baked in the oven, but you can achieve an excellent and even quicker result using the air fryer (adjusting times and temperature based on your model).
We invite you to prepare it with us! Let us know in the comments what you think and send me photos of your magnificent puff pastry crowns.
In the notes at the bottom, I provide some filling alternatives.
Enjoy your meal and happy holidays!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 338.27 (Kcal)
- Carbohydrates 22.02 (g) of which sugars 1.14 (g)
- Proteins 11.30 (g)
- Fat 23.13 (g) of which saturated 6.51 (g)of which unsaturated 15.55 (g)
- Fibers 1.87 (g)
- Sodium 539.19 (mg)
Indicative values for a portion of 93 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Puff Pastry Crown with Spinach and Ricotta
- 1 puff pastry (round)
- 250 spinach (weight after cooked and drained)
- 1 cup ricotta (Well-drained from whey)
- 1/2 cup parmesan cheese
- 1 egg (for the filling medium)
- 1 egg yolk (Beaten with a teaspoon of milk for brushing)
- to taste nutmeg (To flavor the filling)
- to taste salt
- to taste pepper
- 6 cherry tomatoes (Cherry or mini plum, for decoration)
- to taste poppy seeds (or sesame For the crunchy and visual note)
Tools
- Air Fryers
- Baking Dish
- Pot
- Bowl
- Cutting Board
Steps
Puff Pastry Crown with Spinach and Ricotta
Wash the spinach thoroughly and cook them (a few minutes with their water or in a pan).
Drain them, squeeze them very well to remove excess water, and chop.
In a bowl, mix the well-drained ricotta with the chopped spinach.
Add the grated cheese, the whole egg, salt, pepper, and a pinch of nutmeg.
Mix until you get a homogeneous and firm mixture.
(My mom’s secret is adding a pinch of freshly chopped thyme and marjoram. These herbs marry beautifully with ricotta and spinach, giving the filling an intoxicating aroma and an even more rounded flavor.)
Roll out the puff pastry on its parchment paper. Place an inverted bowl in the center and press it lightly to mark the central disk (it will serve as a guide).
Remove the bowl and cut the central disk into 8 wedges (cutting from the center mark to the outer edge).
Spread the ricotta and spinach filling on the central part of the pastry (between the inner circle and the outer edge).
Fold each puff pastry wedge one by one towards the inside, sealing the tips under the filling so that the filling is enclosed.
Place the cherry tomatoes cut in half into the gaps that have formed.
Brush the entire surface with the beaten egg yolk and sprinkle with sesame or poppy seeds.
Bake in a static preheated oven at 392°F for about 20-25 minutes or until the pastry is golden and crispy.
Or
Bake in a fan-forced preheated oven at 356°F for about 20 minutes, or until the pastry is golden and crispy.
Or
Air fry the crown (complete with parchment paper) at 338°F for about 15-18 minutes.
Check after 15 minutes; the pastry should be well browned, crispy, and puffed.
The times and temperatures are indicative. Every oven and air fryer is different in power and specific cooking times.
It’s crucial to monitor the crown and adjust until it’s evenly golden and puffed.
Our super scenic Puff Pastry Crown with Spinach and Ricotta is ready to be placed at the center of the table! It will be a success!
Enjoy your meal.
Notes and Variations
The version with spinach and ricotta is an evergreen, but the puff pastry crown is incredibly versatile! You can unleash your creativity and change the filling according to your taste or the occasion.
Here are some delicious alternatives, perfect for a buffet.
Classic Delicacy: Cooked Ham and Melting Cheese (like well-drained mozzarella, scamorza, or provola).
Earthy Flavor (Autumn/Winter): Roasted and Mashed Pumpkin paired with crispy speck and a pinch of rosemary.
Rustic Taste: Crumbled and Sautéed Sausage with added champignon mushrooms and parmesan.
Marine Version (for Christmas Eve): Smoked Salmon pieces and creamy cheese (like Philadelphia or goat cheese).
Green Alternative: Stewed Swiss Chard or Kale, paired with ricotta and a sprinkling of pine nuts.
Tips
Both the ricotta and the cooked spinach must be squeezed and drained perfectly. Excess water or whey makes the mixture too soft and risks softening the pastry during baking.
If the filling still seems too soft, add a tablespoon of breadcrumbs or potato starch to absorb the moisture and give more structure.
When cutting the wedges, try to make them as regular as possible. This will make the closure and the final shape of the crown much more elegant and symmetrical.
When folding the wedges over the filling, seal the tips well under the pastry. This way, the filling will stay in place during baking and the crown will puff up better.
This crown is delicious both warm and at room temperature. If you prepare it the day before, let it cool completely and store it in a cool place (not in the fridge to avoid softening the pastry). Reheat slightly before serving only if you prefer.
Wine Pairing Suggestions
The Festive Choice: Brut Sparkling Wine
Prosecco Superiore DOCG (Brut or Extra Brut): Dry, fresh, and light, ideal to start a festive meal.
Franciacorta or Trento DOC (Satèn or Brut): If you’re looking for something more structured and refined.The Classic Choice: Dry White Wines
Vermentino (from Sardinia or Liguria): Dry, mineral with a good herbaceous aromatic profile that pairs well with spinach.
Falanghina (from Sannio) Fresh, savory, and slightly aromatic, perfect for the filling’s versatility.
Pinot Grigio (Alto Adige DOC): Delicate, but with the right acidity to counter the softness of the filling.
3. The Elegant Alternative: Rosé Wine
If you want to dare with color, a dry rosé is an excellent middle ground.
Rosato del Salento or Cerasuolo d’Abruzzo (dry): Offer good freshness and a slightly higher structure, with fruity notes that don’t overpower the filling.
Additional Tip: Serve them all well chilled (between 46°F and 50°F).
Storage
If you’re preparing it for a buffet or a lunch and consuming it the same day.
Once cooked, let it cool completely on a rack to prevent the base from getting soggy. Cover it with a clean cloth or store it in an airtight container (without sealing immediately to avoid condensation).
Duration: Perfect for 1 day at room temperature.
2. In the Refrigerator (After Cooking)
Method: After it has completely cooled, store it in an airtight container to protect it from moisture.
Duration: Up to 2-3 days.
3. Freezing (Before Baking)
If you want to get ahead as much as possible:
Method: Assemble the crown completely (filling and folding), but do not brush or decorate with cherry tomatoes or seeds. Place it on a tray and freeze. Once frozen, you can transfer it to a large freezer bag or wrap it in plastic wrap.
Duration: Up to 1 month.
Baking from Frozen: Thaw completely in the fridge (about 8-10 hours). Just before baking, brush with egg, decorate, and bake as per instructions, adding 5-10 more minutes to the total baking time.
Follow Me for More Recipes
If you enjoyed this recipe click on many stars thank you very much.
I invite you to become a fan of my Facebook page to always stay updated on my new recipes and stay in touch with me.
I’m waiting for you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to the Home page
