A cute twist on traditional cheese and spinach pockets! The beauty of these Ricotta and Spinach Puff Pastry Bites is that you get so much more out of just one sheet of puff pastry because there’s a higher filling to pastry ratio!
I am addicted to cheese and spinach triangles. For Friday nights in, I’ve been known to head to the supermarket to pick up microwave popcorn and frozen cheese and spinach triangles. Choose a chick flick, open a bottle of wine, and I’m good to go.
Ahhh. My idea of a perfect Friday night. Never in a million years would I have written that 10 years ago.
I really want to say that since I’ve started blogging, I’ve never bought microwave popcorn or frozen triangles. But that would be a blatant lie. There are just some days when I can’t muster up the enthusiasm to cook. Sometimes I wonder how it is that I can cook all day and yet have nothing to eat that night. Well actually, I do. I give away a lot of food. And sometimes I give away what I should be having for dinner myself!
So yes, I eat take out – very rarely, because I grew up believing take out is bad and I can’t shake that. More likely is that I pick up frozen savoury pastries or samosas, or something like that. I have it in my irrational mind that because I have to bake them, they are half home-made. 🙂
Weird that I’m admitting to you that I love frozen triangles when I’m sharing a recipe for puffs! So blowing right past that awkward realisation…..
I like these because they are shaped differently to the usual cheese and spinach triangles you commonly see. And not only that, you get more out of one sheet of pastry because there’s a higher “filling to pastry” ratio. You get 9 of these puffs out of each sheet of puff pastry, whereas I get 4 if I make triangles for around the same amount of filling.
I wasn’t going to share these, I thought they were too boring. But when I gave a stash of them to a friend recently, she instantly wanted to know how I made them into that shape. So here’s the recipe. 🙂
– Nagi
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Ricotta and Spinach Puff Pastry Bites
Ingredients
Filling
- 1 egg
- 7 oz / 200g ricotta (preferably full fat but low fat also works) (Note 1)
- 8 oz / 250g frozen chopped spinach , thawed and squeezed of excess water
- 3/4 cup grated cheddar cheese (or tasty or gruyere or any other melting cheese with flavour)
- 3/4 tsp salt
- Black pepper
Pastry
- 2 sheets puff pastry (25cm/10" square), defrosted
- 1 egg , lightly beaten (egg wash)
Instructions
- Preheat oven to 180C/350F.
- Spray 2 standard muffin / cupcake tins with oil.
Filling
- Place egg in a bowl and lightly whisk. Add remaining Filling ingredients and mix to combine. Taste and adjust salt to taste.
Pastry
- Cut each pastry into 9 equal pieces (18 in total). You probably won't use 3 pieces.
- Mould 15 pieces of pastry into the muffin tins.
- Divide the Filling between each, then bring the four corners into the centre and press down to stick together. Don't overfill otherwise you won't be able to seal the pastries or they will burst open when baking (which regularly happens with mine).
- Brush with egg wash, then bake for 15 to 20 minutes or until deep golden brown.
- Allow to rest for 5 minutes before removing.
- Serve warm or cool.
Recipe Notes:
Nutrition Information:
These are so quick, easy and delicious. My go to finger food to make when I need to take a plate to a function. Yum!
Delicious … and not at all fiddly!
Can I put these in a patty cake tin to make them smaller portions for entrees?
Yum! just made these in the pie maker. How easy & delicious. I’ll need to double the recipe next time.
Thanks
Nagi, I love all of your recipes this one was especially easy and tasty, I finely grated Parmesan over the top before baking mmmmm yum!
I made these and used grated zucchini instead of spinach. I also added a couple of teaspoons of basil pesto. Yummo ! ! ! Putting some in the freezer.
Zucchini you say! hmmm, notes and added for next time. Thanks
I love your amazing simple delicious recipes
Loved them
These are great! I also added some finely chopped and fried bacon, also instead of spinach used grated zucchini.
They freeze well too and a few minutes in a hot oven makes them good as new!
These are a fantastic idea, I used the pastry with different fillings and they looked amazing, thanks for the ideas
Loved this recipe. Super easy and tasty! Can they be frozen???
Yes 100% Azreh! N x
This was DELICIOUS! So morish!! I added Parmesan instead of cheddar and a pinch of cayenne pepper. Great recipe, thank you!
Gr8 recipe loved my young and old. before having kids i’d fry onion, garlic and spinach then add other ingredients. after having kids, just add packet fried onions, garlic powder and rest of the ingredients. yum yum
Can I use fresh spinach instead of frozen?
Hi Nagi,
Am trying to get ahead of the Xmas rush – was wondering if these can be frozen and at what stage.
Thanks
Hi Nagi,
Am trying to get ahead of the Xmas rush – was wondering if these can be frozen and at what stage.
Thanks
Yes, freeze after cooking, then cool. A few minutes in a hot oven when you need them and they are perfect!
Hey Nagi,
Can Gozleme pastry by used instead of puff?
Hi Marie, I’m not sure it would bake as good as puff pastry and will be a little too dense. N x
Hi Nagi! Are these ok to freeze after baking? Or freeze before baking?
This is my question too. Anyone?
hi, great receipe. Can I leave out the egg in the filling? Do I need to substitute it with a else?
I love your idea of shaping these differently, got so many more than if I had made pastry pockets and they were so quick too! Popped them into the kids lunchboxes and they loved them. Thanks, Nagi!