Cheesy 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.
