Ricotta and Spinach Puff Pastry Bites

Method9 steps · about 25 min

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Have the pastry thawed and thaw the frozen spinach before making the filling.

2. 2

   Step 2: Lightly spray two standard muffin tins with oil, preparing fifteen cups for the pastries.

   Uses Oil spray, enough to lightly coat the muffin tins

3. 3

   Step 3: Squeeze excess water thoroughly from the thawed spinach (250 g). Lightly whisk the filling egg (1) in a bowl, then mix in all the ricotta (200 g), squeezed spinach, cheddar, measured salt (¾ tsp) and black pepper. Avoid tasting the raw egg mixture.

   Uses 1 egg for the filling · 200 g ricotta · 250 g frozen chopped spinach, thawed and squeezed dry · ¾ cup grated cheddar cheese · ¾ tsp salt · Black pepper, to taste

4. 4

   Step 4: Cut each thawed pastry sheet into nine equal squares, making eighteen squares in total.

   Uses 2 thawed puff-pastry sheets, each 25 cm square

5. 5

   Step 5: Press fifteen pastry squares into the oiled muffin cups, leaving the corners above the edges. Keep the other three pastry squares cold for another use.

   Uses Fifteen of the eighteen pastry squares · The fifteen prepared muffin cups

6. 6

   Step 6: Divide the filling evenly between the fifteen pastry cups without overfilling. Bring each pastry square’s four corners towards the centre and press together to seal; small openings may remain as the pastry bakes.

   Uses All fifteen lined cups · All the prepared filling, divided evenly between fifteen cups

7. 7

   Step 7: Lightly beat the separate egg (1) for the wash, then brush the pastry tops with as much as needed. Discard unused raw egg wash. Bake for 15–20 minutes, checking from 15 minutes, until deep golden, puffed and the egg-containing filling is fully set.

   Bake spinach and ricotta puffs · 15 minUses All fifteen filled pastries · 1 egg beaten for brushing, using only as needed

8. 8

   Step 8: Let the pastries rest in the tins for 5 minutes before carefully removing them.

   Rest pastries in muffin tins · 5 minUses All fifteen cooked pastries in their tins

9. 9

   Step 9: Serve the pastries warm, or let them cool for serving. Refrigerate leftovers promptly rather than leaving the dairy-and-egg filling at room temperature.

   Uses All fifteen rested pastries