If you’re looking for a last-minute dinner saver or a playful appetizer ready in no time, these puff pastry pockets with baby spinach are the definitive answer!
It often happens to have a pack of fresh baby spinach in the fridge and not know how to make the most of it: with this recipe they turn into crunchy chests with a meltingly creamy heart.
The secret is all in the filling: a soft cream of ricotta and Parmesan that wraps the spinach, making every bite an explosion of flavor. I chose to add poppy seeds on top to give them an extra touch and make them even more visually appealing.
They’re perfect to prepare even at the last minute because they don’t require long pre-cooking: you only need to sauté the baby spinach for a few moments and you’re done! Serve them warm to enjoy the flaky pastry and the indulgent filling… they will disappear in no time, promised!
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 8 puff pastry parcels
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 272.20 (Kcal)
- Carbohydrates 17.29 (g) of which sugars 1.71 (g)
- Proteins 9.39 (g)
- Fat 19.04 (g) of which saturated 5.75 (g)of which unsaturated 11.58 (g)
- Fibers 2.12 (g)
- Sodium 379.22 (mg)
Indicative values for a portion of 95 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 for Puff Pastry Pockets with Baby Spinach
- 1 roll puff pastry
- 1.1 lb baby spinach (fresh (about 17 cups loosely packed))
- 1 cup cow's milk ricotta
- 1/2 cup grated Parmesan
- 1 egg yolk (for brushing the surface)
- 1 tbsp milk (to add to the yolk for brushing)
- as needed extra virgin olive oil
- 3/4 tsp salt
- 1 pinch pepper
- 1 clove garlic
- 1 pinch nutmeg
- as needed poppy seeds
Tools for Puff Pastry Pockets with Baby Spinach
- Frying pan
- Sieve/Strainer
- Pastry wheel
Steps for Puff Pastry Pockets with Baby Spinach
A golden, crispy shell that encloses the simple flavors of tradition: fresh spinach and creamy ricotta. Little chests of goodness, ready to be shared!
Take care of the spinach: Start by preparing the spinach. After sautéing it in a pan with a drizzle of olive oil, the garlic clove and a pinch of salt, let it cool slightly. Then move on to the most important step: squeeze it firmly between your hands or in a strainer. It is essential that it loses all its water to avoid making the pastry soggy during baking.
The embrace of the filling: In a bowl, combine the ricotta with the spinach chopped with a knife. Add the Parmesan, pepper and a generous grating of nutmeg. Mix patiently until you obtain a smooth, fragrant cream.
Shaping the pastry: Unroll the rectangular sheet of puff pastry directly on its baking paper. Using a pastry wheel or a very sharp knife, cut it into 8 equal squares, ready to receive the ricotta heart.
Creating the pockets: Place a generous spoonful of the filling in the center of each square. Fold them carefully: you can bring the four corners together at the center to create a little chest, or fold them like an envelope, pressing the edges with a fork.
The final touch: Brush the surface with the egg yolk beaten together with the milk. This will give them an amber color and an irresistible shine. Finally, sprinkle a pinch of poppy seeds on each pocket.
The oven magic: Bake at 356-374°F (conventional oven) for about 20-25 minutes. When they are puffed and golden, remove them from the oven and let them rest for a minute before serving.
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Storage Tips and Variations
Storage
In the refrigerator: If you have leftovers, store them in an airtight container in the fridge for 2 days. To restore their original crispness, heat them for a few minutes in the oven or air fryer: avoid the microwave, which would make the pastry soggy.
In the freezer: You can freeze them either raw or cooked. If you freeze them raw, bake them straight from frozen, increasing the cooking time by 5-10 minutes. If cooked, let them thaw at room temperature and then pop them in the oven to revive them.
Chef’s tips
The pastry secret: Use puff pastry cold from the fridge. If it warms up too much while you work it, the pockets will struggle to puff up and laminate properly in the oven.
No “wet bottoms”: If you fear the bottom will remain soggy because of the ricotta, sprinkle the base of each pastry square with a pinch of bread crumbs or Parmesan before adding the filling: it will absorb excess moisture.
Delicious variations
The melty touch: Add a cube of smoked provola or a well-drained mozzarella in the center of the filling for a gooey surprise.
Rustic version: Replace the spinach with chard or sautéed radicchio for a stronger flavor that contrasts with the sweetness of the ricotta.
Extra crunch: Before baking, in addition to the egg wash, sprinkle the surface with crushed walnuts or pine nuts; they pair wonderfully with ricotta and spinach.
