Ricotta and Spinach Puff Pastry Bites
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
15 (or so)
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Calories
120 kcal
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Course
Snacks
Ricotta and Spinach Puff Pastry Bites
Description
This recipe creates individual puff pastry bites filled with a creamy mixture of ricotta cheese, squeezed thawed spinach, grated cheddar, egg, salt, and black pepper. The filling balances mild, creamy ricotta with the freshness of spinach and the sharpness of cheddar. By sealing the filling within puff pastry squares pressed in muffin tins, the bites hold their shape and develop a flaky, crisp crust after baking.
Baking at 350°F (180°C) for 15 to 20 minutes until deep golden brown yields a tender yet crispy pastry exterior and a flavorful, moist filling inside. The cooking method ensures the spinach is well incorporated without excess moisture weakening the crust.
These puff pastry bites are suitable as finger food for gatherings or light snacks. They can be served warm shortly after resting or cooled as desired.
The recipe allows substituting feta for ricotta, omitting added salt if using feta due to its natural saltiness. It's advised not to overfill the pastry to prevent bursting during baking. The bites are surprisingly low in calories per piece, encouraging reasonable portion control.
Ingredients
Filling
- 1 egg
- 7 oz / 200g ricotta cheese preferably full fat but low fat also works) (Note 1
- 8 oz / 250g spinach thawed and squeezed of excess water, frozen, chopped
- 3/4 cup cheddar cheese or tasty or gruyere or any other melting cheese with flavour, grated
- 3/4 tsp salt
- black pepper
Pastry
- 2 puff pastry 25cm/10" square), defrosted, sheets
- 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.
Notes
- Feta cheese can be used in place of ricotta, but omit added salt to avoid excess saltiness.
- Do not overfill the pastry shells to prevent the bites from bursting open during baking.
- Allow the baked pastry bites to rest for 5 minutes before removing from the tins to help maintain shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15(or so)
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 54g | |
| Calories | 120cal | 6% |
| Carbohydrates | 6.8g | 2% |
| Protein | 5g | 10% |
| Fat | 8.1g | 12% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 32mg | 11% |
| Sodium | 219mg | 9% |
| Potassium | 131mg | 3% |
| Fiber | 0.6g | 2% |
| Vitamin A | 1700IU | 34% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 100mg | 10% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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