Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe
These Spinach Puffs are a delightful savory treat combining creamy ricotta, tangy feta, and sun-dried tomatoes wrapped in flaky puff pastry. Perfect as an appetizer or snack, they bake to a golden crisp in under 40 minutes and offer a flavorful blend of cheese and greens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
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
Pastry
- 1 puff pastry sheet (approximately 14 x 9 inches)
- Olive oil spray, for greasing and brushing
Instructions
- Drain Ricotta: Slice the ricotta cheese into quarters and place the pieces on a plate lined with paper towels. Let it sit for 10 minutes to allow excess liquid to drain off.
- Prepare Spinach: Squeeze out all the excess water from the thawed spinach. Using kitchen scissors, roughly chop the spinach into smaller pieces for even distribution in the filling.
- Combine Filling Base: In a large mixing bowl, mix the drained ricotta and chopped spinach together. Season generously with salt and black pepper, then stir to combine thoroughly.
- Add Feta and Tomatoes: Crumble the feta cheese into the mixture. Chop the sun-dried tomatoes into small pieces with kitchen scissors and add them in. Mix everything and adjust seasoning if needed.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the puffs.
- Prepare Pastry Cups: Cut the puff pastry sheet into 9 equal rectangles or squares depending on your sheet size. Lightly spray a muffin tin with olive oil spray, then press each pastry piece gently into the muffin cups, allowing excess pastry to hang over the edges.
- Fill and Fold: Spoon a heaping tablespoon of the spinach and cheese filling into each pastry cup, dividing the mixture evenly. Fold two opposite sides of the pastry edges together to meet in the middle, then fold the remaining two sides over and gently press down to seal the puffs.
- Brush and Bake: Spray or brush the tops of the pastry with olive oil for a golden finish. Bake in the preheated oven for 20 to 25 minutes until the pastries puff up and turn light golden brown.
- Cool and Serve: Remove from the oven and let the puffs cool in the muffin tray for 5 minutes to set. Carefully pop each puff out using a knife underneath. Transfer to a wire rack and cool for an additional 5 minutes. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure the spinach is well-drained to prevent soggy pastry.
- Ricotta draining is crucial to maintain the right filling consistency.
- Use kitchen scissors for easy chopping of spinach and sun-dried tomatoes.
- Adjust seasoning after mixing all filling ingredients for best taste.
- Keep an eye on the puffs during baking as oven temperatures may vary.
