• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Soups
    • One Pot
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Party✨
  • Collections
  • About
    • Me
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Collections Australia Day!

Ricotta and Spinach Puff Pastry Bites

By:Nagi
Published:17 Apr '15Updated:28 Sep '19
151 Comments
Recipe v

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!

A pile of Ricotta and Spinach Puff Pastry Bites

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.

Preparing Ricotta and Spinach Puff Pastry Bites in muffin tray

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


More cocktail food for parties

  • Cheeseburger Party Meatballs
  • Cocktail Meatballs
  • Smoked Salmon Stacks
  • Ham and Cheese Puffs
  • Sausage Rolls
  • Chorizo Bites in Sweet & Sour Sauce
  • Coconut Shrimp / Prawns with Thai Mango Dipping Sauce
  • Truly Crispy Baked Wings – or Buffalo Wings
  • See all Dip Recipes, all Party Food and the Top 25 Party Foods!

Cooked Ricotta and Spinach Puff Pastry Bites in muffin tray

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

A pile of Ricotta and Spinach Puff Pastry Bites

Ricotta and Spinach Puff Pastry Bites

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Party Food, Snack
4.97 from 29 votes
Servings15 (or so)
Tap or hover to scale
Print
A cute twist on the typical cheese and spinach triangles. These are great because you get more out of one sheet of puff pastry because the ration of filling to pastry is higher than usual! The shape of these puffs are adapted from Bon Appetit.

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:

1. You can use feta instead of ricotta if you prefer. Don't add any salt though, otherwise it will be too salty.
 
2. Nutrition per piece. I was pleasantly surprised with how low cal they are...until I realised I can inhale 6 in the blink of an eye.
Cheese and spinach puffs nutrition

Nutrition Information:

Serving: 54gCalories: 120cal (6%)Carbohydrates: 6.8g (2%)Protein: 5g (10%)Fat: 8.1g (12%)Saturated Fat: 3.2g (20%)Cholesterol: 32mg (11%)Sodium: 219mg (10%)Potassium: 131mg (4%)Fiber: 0.6g (3%)Vitamin A: 1700IU (34%)Vitamin C: 6.6mg (8%)Calcium: 100mg (10%)Iron: 0.9mg (5%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Cheese & Ricotta Puffs - a cute twist on the usual pockets, made in a muffin tin!

 

SaveSave

SaveSaveSaveSave

Previous Post
Magic Three Layer Custard Cake
Next Post
Creamy, Dreamy Cauliflower Soup

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




151 Comments

  1. Emma says

    December 2, 2019 at 8:47 pm

    Really cute little bites! Thanks for the recipe.

    Reply
    • Nagi says

      December 3, 2019 at 9:33 am

      You’re so welcome Emma!

      Reply
  2. Suzy says

    November 9, 2019 at 11:17 am

    5 stars
    So delicious! We added some French Onion Soup instead of salt and pepper as we didn’t have it on hand (with school kids). Love your recipes Nagi!

    Reply
    • Nagi says

      November 9, 2019 at 3:24 pm

      Sounds great Suzy!

      Reply
  3. Nala says

    October 30, 2019 at 8:24 am

    5 stars
    I made these for a potluck with feta cheese and fresh spinach and they were a big hit 🙂 They came out so delicious, I could have these every day. Thanks Nagi!!!

    Reply
    • Nagi says

      October 30, 2019 at 7:04 pm

      WOOT That’s great Nala!

      Reply
  4. Ericka says

    October 26, 2019 at 6:54 pm

    5 stars
    Loved this recipe, thank you! Made twice now, once with fresh spinach, and once with frozen. I sauteed with spring onions and garlic, and added a touch of nutmeg. Sooo good!

    Reply
    • Nagi says

      October 27, 2019 at 4:44 pm

      Sounds perfect Ericka!

      Reply
  5. gail says

    July 22, 2019 at 6:13 am

    5 stars
    just made these and terrific. i had a container of ricotta that i had to use and this came up; i did add some sauteed onions and garlic and forgot to brush with butter but turned out superb.
    did them in 2″ mini muffin pans so they are one bite wonders. thanks so much
    .

    Reply
    • Nagi says

      July 22, 2019 at 8:16 pm

      Sounds perfect Gail!

      Reply
    • Miranda says

      October 10, 2019 at 3:53 pm

      5 stars
      Just made these with my kindergarten class with spinach from our garden! They loved them!

      Reply
  6. Janet WRIGHT says

    July 19, 2019 at 6:52 pm

    5 stars
    Very yummy!!
    I love all Nagi’s recipes!!
    I added onion & used fetta instead of riccotta but they are just so quick & easy because of the pressing of the pastry method!!
    Love loveXXXX

    Reply
    • Nagi says

      July 20, 2019 at 3:02 pm

      I’m so glad they turned out for you Janet! ❤️

      Reply
  7. Carey says

    July 19, 2019 at 11:42 am

    May I know what brand of puff pastry you used? It looks so beautifully puffed and crunchy! I’m in Sydney too by the way. 😊

    Reply
    • Nagi says

      July 20, 2019 at 3:18 pm

      Pampas or Borgs is great!

      Reply
  8. Amanda says

    March 10, 2019 at 5:14 pm

    Thanks Nagi for sharing this recipe! These were so simple to make and absolutely delicious. I brought these to a gathering and they were a hit!

    Reply
    • Nagi says

      March 11, 2019 at 7:06 pm

      Awesome, Amanda!!! — Nxx

      Reply
  9. Jasmine says

    November 5, 2018 at 12:22 am

    Hi I was just wondering that if i make the the filling a day in advance, would I have to put it in the fridge or could I just leave it out in a container?

    Reply
    • Joanne says

      November 8, 2018 at 3:13 pm

      Since the filling contains egg and cheese, I would put it in the fridge.

      Reply
  10. Mumtaz says

    October 3, 2018 at 7:39 pm

    Love this idea. Thank you! Only question is you stated to use 15 of the pastry cuts? My muffin tin has 12? Also do I just use 1 pastry cut out to mould into the muffin tray?

    Reply
    • Nagi says

      October 5, 2018 at 2:53 pm

      Mine only has 12 as well, but you could make just 12 extra stuffed ones if that’s easier!

      Reply
  11. Diana says

    August 7, 2018 at 5:34 am

    These look perfect for my retreat lunch! I’m so excited to make them.

    How long should I plan on having them in the oven if I’m making them two days ahead and then baking from frozen? Alternately, will they survive being baked the night before and then reheated day of?

    Reply
    • Nagi says

      August 8, 2018 at 9:44 pm

      Hi Diana! Absolutely they survive great reheated the next day! Otherwise I’m guessing 30 minutes from frozen raw 🙂 N x

      Reply
  12. Fiona says

    July 5, 2018 at 5:46 pm

    Can they be par Cooked and then placed into the freezer?

    Reply
    • Nagi says

      July 6, 2018 at 5:37 pm

      Hi Fiona! I would freeze them raw then cook from frozen 🙂 N x

      Reply
  13. Jude says

    February 23, 2018 at 5:14 pm

    5 stars
    Easy & delicious. Thanks for sharing

    Reply
    • Nagi says

      February 26, 2018 at 9:02 pm

      So glad you enjoyed this Jude! Thanks for letting me know 🙂 N x

      Reply
  14. Es says

    December 27, 2017 at 7:02 am

    20 minutes and my pastries still look so pale! Anybody else had this problem??

    Reply
    • Kristy Frye says

      May 31, 2018 at 8:42 am

      5 stars
      Mine took 35 minutes. They were well worth the wait! I used gruyere. I also used a 10 oz package of spinach, and adjusted the other ingredients accordingly. That way I used the all the spinach and all the pastry.

      Reply
      • Nagi says

        June 1, 2018 at 11:14 am

        Glad you enjoyed it Kristy, thanks for letting me know! N x

        Reply
    • jeanne says

      November 11, 2018 at 2:50 am

      I changed the temp to 375

      Reply
  15. Donna says

    December 20, 2017 at 9:06 am

    What size muffin pan should I use?

    Reply
    • Nagi says

      December 20, 2017 at 5:53 pm

      Standard!

      Reply
  16. Angela says

    November 18, 2017 at 8:02 am

    5 stars
    Oh my goodness, these are fun, delicious, easy and pretty! I added a little Tastefully Simple Garlic Garlic. Yum! I just need something small to take to a dinner party. I think they are going to make a big hit!

    Reply
    • Nagi says

      November 19, 2017 at 3:55 pm

      That’s so great to hear Angela! I’m so pleased you enjoyed this, thanks for taking the time to let me know! N x

      Reply
  17. Cynthia says

    September 6, 2017 at 10:38 am

    I love the combo of spinach with Feta cheese — would feta make the filling be too dry?

    Love the easier way to assemble instead of all the folding for triangles.

    Can’t wait to make these!

    Thanks!

    Reply
    • Nagi says

      September 7, 2017 at 2:58 pm

      I think it will be a tad strong in flavour, try half ricotta half feta! 🙂 N x

      Reply
  18. Charlene says

    July 25, 2017 at 9:17 pm

    Can these be pre-made and then frozen ahead of time to cook at a later date for a party?

    Reply
    • Nagi says

      July 30, 2017 at 6:00 pm

      Yep! Thawed then refrozen raw puff pastry won’t puff up quite as much but the difference is very small. I don’t notice it myself unless I line them up next to each other! N xx

      Reply
  19. Tenille says

    July 1, 2017 at 6:42 pm

    Can I use fresh spinach as opposed to frozen spinach? I have fresh spinach… Should i pop it on the freeze prior to cooking or does it make no difference?

    Thank you in advance 🙂

    Reply
    • Nagi says

      July 2, 2017 at 11:17 am

      Gosh yes! Just finely chop it into shreds then saute or even steam lightly to wilt it right down 🙂 Then use per recipe, no need to freeze! N x

      Reply
      • Tenille says

        July 2, 2017 at 9:13 pm

        Thank you 😀 I made them this afternoon, absolutely delicious!!! May have inhaled 4 almost immediately… too good to resist!! ^.^

        Reply
        • Nagi says

          July 3, 2017 at 7:34 am

          High praise!!! So pleased you enjoyed this Tenille, thanks for letting me know! N xx

          Reply
        • Debbie says

          September 21, 2019 at 12:16 pm

          I’m cooking for a party of 80 and don’t want too much to do on the night or day. I’d really like to cook these in advance freeze then reheat. Have you tried it this way?

          Reply
    • Jo says

      January 17, 2018 at 8:58 pm

      5 stars
      Thank you for asking this question as I was wondering the same thing.
      And Nagi, Origarto for such yummy and food ideas.

      Reply
  20. Kaye loffler says

    June 27, 2017 at 9:41 am

    The recipe sounds great and will try it this week but have you tried it in smaller pans or mini muffin tins to add to my antipasto platter. Please let know soon

    Reply
    • Nagi says

      June 27, 2017 at 8:21 pm

      Not yet but no reason why it wouldn’t work!

      Reply
    • gail says

      July 22, 2019 at 6:17 am

      i did them in mini muffin pans for 20 minutes. cut them in 2 inch squares but did not cover just left them flat with edges up a bit. i forgot the butter but they were great. hub and i just ate 6 of them. dangerous – lol

      Reply
Older Comments
Newer Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao</span> Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2021 · All Rights Reserved Back to Top