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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


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Cooked Ricotta and Spinach Puff Pastry Bites in muffin tray

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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!

 

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151 Comments

  1. DEEPSHIKA GOUNDER says

    February 12, 2021 at 12:55 pm

    5 stars
    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

    Reply
  2. Tania says

    January 17, 2021 at 3:10 am

    Can I use fresh spinach instead of frozen?

    Reply
  3. Annette says

    November 23, 2020 at 12:05 pm

    Hi Nagi,
    Am trying to get ahead of the Xmas rush – was wondering if these can be frozen and at what stage.
    Thanks

    Reply
  4. Annette Welstead says

    November 23, 2020 at 12:03 pm

    Hi Nagi,
    Am trying to get ahead of the Xmas rush – was wondering if these can be frozen and at what stage.
    Thanks

    Reply
  5. Marie says

    August 11, 2020 at 6:08 pm

    Hey Nagi,

    Can Gozleme pastry by used instead of puff?

    Reply
    • Nagi says

      August 12, 2020 at 3:42 pm

      Hi Marie, I’m not sure it would bake as good as puff pastry and will be a little too dense. N x

      Reply
  6. Anna says

    August 10, 2020 at 12:27 pm

    Hi Nagi! Are these ok to freeze after baking? Or freeze before baking?

    Reply
  7. Reeka says

    June 19, 2020 at 9:55 am

    hi, great receipe. Can I leave out the egg in the filling? Do I need to substitute it with a else?

    Reply
  8. Celia says

    June 10, 2020 at 12:22 pm

    5 stars
    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!

    Reply
  9. Ren says

    June 7, 2020 at 3:11 pm

    5 stars
    This is a great base recipe that you can add all sorts of extra things to. I had way too much fresh spinach and kale. I cooked it up the night before with some spring onions and then made these up the next day. I added some powdered vegetable stock instead of salt which really brought out. These went to a family get together and disappeared very quickly 🙂 I still had some spinach mix left over today so bulked it up with some cooked mushroom, spring onion and bacon and we had them for lunch. Thank you for such a versatile recipe.

    Reply
  10. Zoë says

    May 20, 2020 at 1:34 am

    5 stars
    Just made this! So delicious. The supermarket didn’t have any puff pasty (lockdown is doing bad things), so I used filo instead, with feta. Now just to make sure my housemates don’t nick them from the fridge!

    Reply
  11. Michelle says

    April 28, 2020 at 3:12 pm

    5 stars
    Great recipe! Very quick & easy to make and it was super delicious.

    Reply
    • Nagi says

      April 28, 2020 at 7:45 pm

      I’m so glad you loved it Michelle! N x

      Reply
  12. Roey says

    January 2, 2020 at 6:33 am

    5 stars
    Cooked this last night for a New Years Eve Party.

    Everyone was shocked that I actually made this and didn’t buy them from a shop.

    Everyone agreed they were delicious and all 19 were gone in minutes.

    Reply
    • Nagi says

      January 3, 2020 at 12:43 pm

      Sounds like you nailed it Roey!!

      Reply
  13. Beth says

    December 29, 2019 at 3:05 am

    So good! My filling was spinach, mushrooms, Asiago cheese, and Everything Bagel seasoning.

    Reply
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