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:
I’m that kido! lol
ME TOO! 😉
Nagi, I swear I’m going to start keeping a log of all of our food esp moments 😉 I just made spinach and cheese pita pockets… and totally bombed – back to the drawing board. Your little puffs on the other hand look fantastic! I could totally plop down on the couch and pop these in my mouth with a bottle of wine. I’m so glad you shared this recipe!
Ha ha!! That is too funny! It’s so true though. ESP. That’s what it is. Naaaaaan……on my list for tomorrow lunch! Yay!
I love it! I’ll make this for my toddler girl soon, I’m sure she will love this too! Thank you!
Oh she will love it!! Kids adore this 🙂 Actually, I find kids love anything made with puff pastry!! 🙂
I spat the dummy and am now dragging my teddy in the dirt. I’ll put the wine glasses away.
Oh Ann! I’m sorry luck wasn’t on your side for this one 🙁 I’ll be doing MORE giveaways though!!
Oh, I love these – Nagi – adore the shape and how you have done them.
Thanks Rachel! They’re cute, aren’t they?? 🙂 And only 120 calories each!!
I agree that the shape you created is more fun than the typical triangle. And I know what you mean about feeling like take-out is ‘bad’ – but it’s fun to bad once in awhile, right? 😉
I love how you make mini versions of the most delicious recipes. Keep ’em coming!! xo
Thanks Marissa!! I totally agree, no one can be a saint 100% of the time!
Hi Nagi! These look delicious! I always have spinach and puff pastry in the freezer and quite often have ricotta on hand. I use spinach and ricotta in lasagna, on pizza or just combined and eaten as a side (especially with lamb). I will, however, have to wait until I know someone is coming over because I’d eat them all if I didn’t have someone to share with! 🙂
Same!! They are all staple ingredients in my house 🙂 I love to have ricotta on toast too!
These are so cute! With a glass of wine, I would be set for the evening! Great recipe, Nagi!
That’s my idea of a perfect evening! Wine + puffs + chick flick 🙂
These are far from boring, Nagi! They are gorgeous and I bet that filling is delightful! I’m glad you decided to share them.
Thanks so much Jen! Glad you don’t think these are too boring 😉
Hi Nagi
Just wanted to say that ALL the recipes I have tried on your website have been absolutely delicious! My husband love them and my 1 and 2 years old love them too. I can’t wait to make the singapore noodles next week and i’ve just stumble upon the spinach and ricotta puffs that I know will be great for my son’s lunchbox! Thank you
Hi Sophie, thanks so much for your wonderful message, you made my morning!! Oooh, your son will LOVE these puffs (what kid doesn’t love anything puff pastry??) and the great thing is there is actually stacks of nutrition packed in it because the ratio of spinach is really high! They’re only 120 calories each which is pretty amazing! 🙂