Description
Golden puff pastry cups filled with spinach, ricotta, feta, and sun-dried tomatoes. Perfect as an appetizer, snack, or party favorite.
Ingredients
7 ounces frozen spinach, thawed and drained well
7 ounces ricotta cheese
2 ounces feta cheese, crumbled
1 ounce sun-dried tomatoes, finely chopped
1 sheet puff pastry, thawed
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
Instructions
1. Preheat the oven to 375°F. Lightly grease a muffin tin with olive oil.
2. Place the ricotta cheese on paper towels for about 10 minutes to remove excess moisture.
3. Squeeze as much liquid as possible from the spinach, then roughly chop it.
4. In a large bowl, combine the spinach and ricotta cheese. Season with salt and black pepper.
5. Add the crumbled feta cheese and chopped sun-dried tomatoes. Stir until evenly mixed.
6. Cut the puff pastry sheet into 9 equal squares or rectangles.
7. Press each pastry piece into the muffin tin cups, allowing the edges to hang slightly over the sides.
8. Spoon the spinach filling evenly into each pastry cup.
9. Fold the pastry corners toward the center and gently press them together to seal slightly.
10. Brush the tops lightly with olive oil.
11. Bake for 20–25 minutes, or until the pastry is puffed and golden brown.
12. Let the spinach puffs cool in the pan for 5 minutes before carefully removing them. Serve warm or at room temperature.
Notes
Drain the spinach thoroughly for the best texture.
Pat the ricotta dry before mixing to avoid excess moisture.
Serve warm for maximum flakiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers & Snacks
- Method: Baking
- Cuisine: American