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Spinach and Feta Puff Pastries Recipe

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4.4 from 83 reviews

Delightful spinach puffs filled with a savory blend of ricotta, feta, sun-dried tomatoes, and seasoned spinach, all encased in flaky puff pastry. Perfect as a tasty appetizer or snack, these golden, crispy puffs offer a delightful balance of creamy cheese and fresh herbs, baked to perfection.

Ingredients

Filling

  • 7 oz frozen spinach – thawed
  • 7 oz ricotta cheese
  • 2 oz feta cheese
  • 1 oz sun-dried tomatoes
  • Salt and pepper to taste

Dough

  • 1 puff pastry sheet (approx 14 x 9 inches)
  • Olive oil spray or brush for greasing and topping

Instructions

  1. Drain Ricotta: Slice the ricotta cheese into quarters and place the pieces on a plate lined with several paper towels. Let it sit for 10 minutes to remove excess liquid, ensuring the filling won’t be too wet.
  2. Prepare Spinach: While the ricotta drains, squeeze the thawed spinach thoroughly to remove all excess water. Then, using kitchen scissors, roughly chop the spinach into smaller pieces to help it blend evenly into the filling.
  3. Mix Filling Base: In a large bowl, combine the squeezed spinach and drained ricotta. Season generously with salt and black pepper to enhance the flavor. Mix well until combined.
  4. Add Cheese and Tomatoes: Crumble in the feta cheese. Chop the sun-dried tomatoes into small pieces using kitchen scissors and add them to the bowl. Stir the mixture thoroughly and adjust seasoning as needed by tasting the filling.
  5. Preheat Oven: Set your oven to 375°F (190°C) and allow it to fully preheat while you prepare the pastry.
  6. Prepare Pastry Cups: Slice the puff pastry sheet into 9 equal-sized rectangles or squares. Lightly spray a muffin tin with olive oil spray to prevent sticking. Place each puff pastry piece into a muffin cup, pressing down gently with your fingers to cover the bottom and sides. The pastry should extend over the edges of the cup.
  7. Fill and Fold Pastry: Spoon a heaping tablespoon of the spinach and cheese filling into each puff pastry cup, dividing the mixture evenly. Fold two opposite sides of the pastry edges towards the center so they meet, then fold the remaining two sides over to seal. Gently press the folds together in the middle to secure.
  8. Prepare for Baking: Lightly spray or brush the tops of each puff with olive oil to promote browning and a crispy finish.
  9. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes until the puffs have risen and turned a beautiful light golden brown.
  10. Cool: Remove the tray from the oven and let the puffs cool for 5 minutes in the tray to set properly.
  11. Remove and Serve: Carefully slide a knife underneath each puff to gently pop it out from the muffin tin. Transfer onto a wire rack and cool for another 5 minutes. Serve warm or at room temperature and enjoy your crispy, savory spinach puffs.

Notes

  • Ensure you drain the ricotta well to avoid a soggy filling.
  • Removing as much moisture from spinach is crucial for flaky pastry results.
  • You can substitute sun-dried tomatoes with sundried tomato pesto for a different flavor.
  • These puffs can be made ahead and reheated in the oven for a few minutes before serving.
  • Use olive oil spray or brushing to get an even golden finish on top without adding too much fat.

Find it online: https://flavorspath.com/spinach-and-feta-puff-pastries-recipe/