If you’re craving a delightful snack or an impressive appetizer that bursts with flavor, the Cheesy Spinach and Feta Puffs with Sun-Dried Tomatoes Recipe is the perfect choice. This dish brings together the creamy richness of ricotta and feta cheeses, the vibrant earthiness of spinach, and the tangy punch of sun-dried tomatoes, all wrapped in golden, flaky puff pastry. It’s a harmonious medley of textures and tastes that’s simple to prepare and guaranteed to wow your friends and family with every bite.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the Cheesy Spinach and Feta Puffs with Sun-Dried Tomatoes Recipe. Each component here plays an important role, from creating a luscious filling to achieving that perfectly crisp, buttery exterior.
- Frozen spinach (7 oz): Thawed and well-drained to give a fresh, leafy bite without excess moisture.
- Ricotta cheese (7 oz): Drained beforehand to ensure a creamy, smooth texture that binds the filling beautifully.
- Puff pastry sheet (approx. 14 x 9 inches): The golden, flaky vessel that encases all the delicious flavors.
- Feta cheese (2 oz): Crumbled for a salty tang and a rich, crumbly contrast.
- Sun-dried tomatoes (1 oz): Chopped finely to add a sweet, vibrant pop with every bite.
- Salt and pepper to taste: Essential seasonings that elevate and balance the entire filling.
- Olive oil spray or brush: For giving the pastry top a beautiful golden finish.
How to Make Cheesy Spinach and Feta Puffs with Sun-Dried Tomatoes Recipe
Step 1: Prepare the cheese and spinach
Start by draining the ricotta cheese to avoid a soggy filling; slicing it into quarters and resting it on paper towels for 10 minutes helps remove excess liquid. Meanwhile, squeeze all the water out of the thawed spinach and roughly chop it with kitchen scissors to incorporate evenly into the filling.
Step 2: Combine the filling ingredients
In a large mixing bowl, add the squeezed spinach and drained ricotta. Season generously with salt and freshly ground black pepper, then mix well. Crumble in the feta cheese and finely chop the sun-dried tomatoes before adding them. Mix everything gently and taste to adjust seasoning — this is where the flavors start to come alive.
Step 3: Prepare the puff pastry cups
Preheat your oven to 375℉ (190℃). Cut the puff pastry sheet into 9 equal rectangles or squares. Lightly spray a muffin tin with olive oil to prevent sticking and place each piece of pastry into the muffin cups. Press the pastry gently to line the insides, ensuring there’s enough overhang on the edges for folding later.
Step 4: Fill and fold the puffs
Spoon a heaped tablespoon of the prepared filling into each puff pastry cup, dividing it evenly. Fold two opposite sides of the pastry edges towards the center, then bring the remaining two sides together, gently pressing to seal the corners. This creates a neat, rustic bundle that holds the cheesy spinach mixture inside beautifully.
Step 5: Bake to golden perfection
Brush or spray the tops of the puffs with olive oil to achieve a lovely golden color. Place the muffin tin in the preheated oven and bake for about 20 to 25 minutes, until the puffs have risen and turned a light golden brown. Removing them when perfectly puffed gives the best crispness and flakiness.
Step 6: Cooling and serving
Once out of the oven, let the puffs cool in the pan for 5 minutes to set. Then carefully run a knife around each one to release them and transfer to a wire rack to cool slightly before serving warm or at room temperature. The stage where the flavors meld together is pure magic!
How to Serve Cheesy Spinach and Feta Puffs with Sun-Dried Tomatoes Recipe
Garnishes
To add a fresh pop, sprinkle chopped fresh parsley or basil on top just before serving. A light drizzle of extra virgin olive oil or a dusting of smoked paprika can also enhance the look and flavor, making your puffs even more irresistible.
Side Dishes
Pair these puffs with a crisp mixed green salad or a refreshing cucumber and mint yogurt dip to balance their richness. They also make a wonderful companion to a light tomato soup or roasted red pepper sauce, creating a beautifully rounded meal.
Creative Ways to Present
For parties or special occasions, serve these puffs on a wooden board with assorted olives, nuts, and grilled vegetables. You could also turn them into bite-sized appetizers by cutting smaller pastry squares or serve alongside artisan bread for a charming Mediterranean-inspired spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover puffs in an airtight container and store them in the refrigerator for up to 3 days. They maintain their flavor well, making them a convenient and tasty next-day treat.
Freezing
If you want to prepare in advance, assemble the filled puffs but don’t bake them. Freeze them on a tray until solid, then transfer to a freezer-safe container for up to one month. When ready, bake directly from frozen, adding a few extra minutes to the cooking time.
Reheating
Reheat stored puffs in a preheated 350℉ (175℃) oven for about 10 minutes to regain their crispiness. Avoid microwaving as that can make the pastry soggy and compromise the charming texture that makes these puffs so special.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just make sure to sauté fresh spinach until wilted, then squeeze out all excess moisture before using it in the filling. This helps maintain the right texture and prevents the filling from becoming watery.
What if I can’t find sun-dried tomatoes?
If sun-dried tomatoes aren’t available, chopped roasted red peppers can be a delicious substitute, adding a subtle sweetness and color contrast.
Can these puffs be made vegan?
While this recipe relies on cheese for its signature flavor, you can experiment with vegan ricotta and feta alternatives, and use a dairy-free puff pastry to make it vegan-friendly.
How do I prevent the puff pastry from becoming soggy?
Draining the ricotta well and squeezing all excess water from the spinach are crucial steps. Also, brushing the pastry with olive oil and baking them until golden crispy ensures the pastry stays flaky and delicious.
Can I add other ingredients to the filling?
Definitely! Chopped herbs like dill or mint, sautéed mushrooms, or even pine nuts would add delightful new flavors and textures without overpowering the core ingredients of this recipe.
Final Thoughts
There’s something truly special about the Cheesy Spinach and Feta Puffs with Sun-Dried Tomatoes Recipe — it’s a simple yet luxurious dish that brings joy with each bite. Whether for a casual snack, a party appetizer, or a light meal, these puffs impress effortlessly. Give this recipe a try, and you might just find it becoming your new favorite indulgence to share with those you love.
PrintCheesy Spinach and Feta Puffs with Sun-Dried Tomatoes Recipe
These Spinach Puffs are a delightful appetizer featuring a creamy blend of ricotta, feta, and sun-dried tomatoes encased in flaky puff pastry. Perfectly baked until golden and crispy, these puffs make an elegant snack or party treat that combines savory flavors with a satisfying texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Filling
- 7 oz frozen spinach, thawed and squeezed dry
- 7 oz ricotta cheese, drained
- 2 oz feta cheese, crumbled
- 1 oz sun-dried tomatoes, chopped
- Salt and black pepper, to taste
Pastry
- 1 sheet puff pastry (approx 14 x 9 inches)
- Olive oil spray or brush, for greasing and topping
Instructions
- Drain Ricotta: Slice the ricotta cheese into quarters and place on a plate lined with paper towels for 10 minutes to remove excess moisture, ensuring the filling doesn’t become too wet.
- Prepare Spinach: Squeeze out all the water from the thawed spinach using your hands. Then, use kitchen scissors to roughly chop the spinach into smaller pieces for even mixing.
- Mix Filling: In a large bowl, combine the drained ricotta and chopped spinach. Season with a generous pinch of salt and black pepper and stir well.
- Add Feta and Tomatoes: Crumble the feta cheese into the bowl. Chop the sun-dried tomatoes into small pieces using kitchen scissors, then add them in. Mix thoroughly and adjust seasoning to taste.
- Preheat Oven: Set your oven to 375℉ (190℃) to prepare for baking.
- Prepare Pastry Cups: Cut the puff pastry sheet into 9 equal rectangles or squares. Lightly spray a muffin tin with olive oil spray and fit each pastry piece into individual muffin cups, pressing gently to cover the base and sides, leaving some overhang.
- Fill and Shape: Spoon a heaping tablespoon of the spinach and cheese filling into each pastry cup evenly. Fold the two opposite edges of the pastry over the filling to meet in the center, then fold the remaining two edges together, gently pressing to seal the puffs.
- Oil and Bake: Lightly spray or brush the tops of the puffs with olive oil. Bake in the preheated oven for 20 to 25 minutes until puffed and golden brown.
- Cool and Serve: Remove the muffin tray from the oven and allow the puffs to cool for 5 minutes to set. Carefully slide a knife under each puff to release it, then transfer to a wire rack to cool for another 5 minutes. Serve warm or at room temperature and enjoy!
Notes
- Draining the ricotta and squeezing the spinach thoroughly is crucial to prevent soggy pastry.
- Using kitchen scissors to chop spinach and sun-dried tomatoes makes mixing easier and gives a nice texture.
- Olive oil spray helps achieve a beautiful golden crust without adding excess fat.
- These puff pastries can be made ahead and reheated in the oven for a few minutes before serving.
- Adjust seasoning after mixing the filling to ensure balanced flavor.
