30-Minute Spinach Puff Pastry
Crispy puff pastry filled with a creamy spinach and ricotta mixture, perfect as a quick snack, appetizer, or light meal. These bite-sized pastries are easy to prepare, high in fiber, and packed with flavor.
Equipment
- 1 medium skillet
- 1 baking sheet
- Parchment paper
- Rolling pin
- 2-inch biscuit cutter (or knife for squares)
- Small bowl (for egg wash)
Ingredients
- 1 sheet puff pastry thawed
- 2 cups fresh spinach chopped
- 1 garlic clove minced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- 1 egg beaten
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 400°F (200°C). This ensures your puff pastry will bake evenly and develop that golden, flaky texture. While the oven warms, line a baking sheet with parchment paper to prevent the pastries from sticking and to make cleanup easier. Set the baking sheet aside for later use.
- Wash and Chop Spinach: Rinse 2 cups of fresh spinach thoroughly under cold running water to remove any grit or dirt. Pat the leaves dry with a clean kitchen towel or use a salad spinner for best results. Chop the spinach into fine pieces, roughly ½-inch in size, to ensure it cooks quickly and fits neatly inside the pastries.
- Sauté Spinach and Garlic: Heat a medium skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Immediately add the chopped spinach, along with ¼ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper. Stir continuously for about 2 minutes until the spinach is just wilted but still vibrant green. Remove the skillet from the heat and allow the mixture to cool slightly.
- Prepare the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet gently, ensuring it doesn’t stick or tear. The goal is to smooth it out to an even thickness without compressing the layers. Using a 2-inch biscuit cutter, cut the pastry into 10 equal circles. If you prefer, you can also cut the pastry into squares using a knife. Gather any leftover scraps, reroll gently, and cut additional shapes as needed.
- Fill Pastry with Ricotta: Take one pastry circle and place it on the prepared baking sheet. Using a small spoon, spread about 1 tablespoon of ricotta cheese in the center of the pastry. This creamy base will help hold the spinach mixture together and add rich flavor. Repeat for all pastry pieces, ensuring each has an even layer of ricotta.
- Add Spinach Mixture: Spoon 1–2 tablespoons of the sautéed spinach mixture directly on top of the ricotta layer for each pastry. Be careful not to overfill, as too much filling may cause the pastry to burst while baking. Spread the mixture evenly in the center, leaving about a ¼-inch border around the edges to allow proper puffing.
- Sprinkle with Mozzarella: Lightly sprinkle ¼ cup of shredded mozzarella evenly over the spinach on all the pastries. This adds a gooey, cheesy layer that melts beautifully in the oven, giving the pastries extra flavor and texture.
- Apply Egg Wash: In a small bowl, beat 1 egg until smooth. Using a pastry brush, gently brush the tops of each pastry with the beaten egg. This will give the puff pastry a shiny, golden finish and help it bake evenly. Be careful not to let the egg drip onto the baking sheet, as it can burn.
- Bake Until Golden: Place the baking sheet in the preheated oven and bake for 18–20 minutes, or until the pastries are puffed, golden brown, and crispy. Keep an eye on them during the last few minutes to ensure they don’t over-bake. The smell of baked pastry and melted cheese will signal they are ready.
- Cool and Serve: Remove the pastries from the oven and let them cool on the baking sheet for 5 minutes. This allows the cheese to set slightly and prevents burns while eating. Serve warm as a snack, appetizer, or light meal. These pastries are best enjoyed fresh but can be reheated in the oven for a few minutes if needed.
Notes
- Keep your puff pastry cold until ready to use; it should be thawed but firm to ensure maximum flakiness.
- If using frozen spinach, make sure it is fully thawed and squeezed dry to avoid soggy pastries.
- After sautéing, drain the spinach well; excess moisture can prevent the pastry from puffing properly.
- Feel free to experiment with fillings like crumbled feta, sautéed mushrooms, or caramelized onions for added flavor.
- For freezer storage, assemble pastries completely without the egg wash. Freeze on a baking sheet until firm, then transfer to a freezer-safe bag for up to three months. Brush with egg wash just before baking.
