Spinach Puffs (Cheesy Feta and Ricotta)

Ingredients

• 198 gfrozen spinach, thawed
• 198 gricotta cheese
• 1 sheet, approximately 36 × 23 cmpuff pastry
• 57 gfeta cheese
• 28 gsun-dried tomatoes
• to tastesalt and black pepper

Instructions

1. 1

   Drain the ricotta

   Cut the ricotta into quarters and set the pieces on a plate lined with a few paper towels for 10 minutes to draw off excess liquid.

2. 2

   Prepare the spinach

   While the ricotta drains, squeeze all the excess water from the spinach. Roughly chop it with kitchen scissors.

3. 3

   Mix the filling

   Put the spinach and drained ricotta in a large bowl. Season with a good pinch of salt and black pepper, then mix.

4. 4

   Add the cheese

   Crumble in the feta. Snip the sun-dried tomatoes into small pieces with kitchen scissors and add them to the bowl. Mix and taste the filling for seasoning. Preheat the oven to 190°C.

5. 5

   Cut the pastry

   Cut the pastry sheet into 9 equal rectangles or squares, depending on its shape. Spray a muffin tin with olive oil spray and place one pastry piece in each cup.

6. 6

   Shape the cases

   Gently press each pastry piece into its cup with your fingers, covering the inside while leaving the excess pastry over the sides.

7. 7

   Fill and bake

   Put a heaped tablespoon of filling in each pastry case and divide the mixture evenly. Bring two opposite pastry edges together over the middle, then fold the other two edges in and press gently to seal. Spray or brush the tops with olive oil and bake for 20–25 minutes, until puffed and light golden brown.

8. 8

   Cool and serve

   Leave the puffs in the tin for 5 minutes. Carefully loosen each one by sliding a knife underneath, then cool on a wire rack for 5 minutes before serving warm or at room temperature.

What are spinach puffs?

Spinach puffs are small pastry parcels with a savoury filling, often served as party appetisers or snacks. This American-style version uses puff pastry for a flaky shell and combines spinach with ricotta, feta and sun-dried tomatoes.

The filling balances mild, creamy ricotta with salty feta and the concentrated flavour of tomatoes. Baking the parcels in a muffin tin helps give them a tidy shape while the pastry turns crisp and golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 7g protein, 16g carbs, 15g fat.

The puff pastry supplies most of the carbohydrates and fat, while ricotta and feta contribute fat and some of the protein; spinach adds a little fibre. Serve a puff with salad or vegetables to make a more balanced plate.

Getting the filling right

Spinach: Squeeze out as much water as possible after thawing. Excess moisture can make the filling watery and soften the pastry from within.

Ricotta: Draining it for 10 minutes on paper towels helps remove extra liquid before it goes into the bowl. Crumble the feta and chop the tomatoes small so they distribute through the filling.

Working with puff pastry

Cut the sheet into 9 equal pieces, then press each piece gently into a muffin cup. Leave pastry extending above the rim; those edges are needed to fold over the filling and seal the top.

Bring the opposite sides together in stages and press the centre lightly to close the parcel. Handle the pastry gently so it keeps enough structure to puff in the oven.

How to judge doneness

Look for pastry that has risen and turned light golden brown, rather than relying on colour alone at the top. The recipe gives a baking time of 20–25 minutes because ovens can vary.

Let the puffs stand in the tin for 5 minutes before removing them. This brief rest helps them hold their shape; a further 5 minutes on a wire rack allows the bases to stay crisp.

Seasoning the filling

Feta brings saltiness, so season the spinach and ricotta with a good pinch first, then taste the combined filling before adding more. Black pepper adds a gentle savoury note.

The sun-dried tomatoes also contribute a concentrated, savoury flavour. Chop them into small pieces so each puff gets a little without overwhelming the cheese.

Serving the puffs

Serve these as a warm appetiser or let them cool to room temperature for a snack table. Their individual size makes them easy to share.

For a more substantial plate, pair them with a crisp green salad or a simple vegetable side. A tomato-based dip can also complement the savoury filling.

Recipe notes & tips

• Squeeze the thawed spinach firmly to remove as much water as you can.
• Drain the ricotta for the full 10 minutes while you prepare the spinach.
• Keep the pastry overhanging the muffin cups so there is enough to fold over the filling.
• Divide the filling evenly among all 9 pastry pieces.
• Check for puffed, light golden pastry as the visual cue for doneness.
• Cool the puffs briefly in the tin, then transfer them to a wire rack.

Variations

• Fresh spinach: Cook it first, then squeeze it dry and chop it before mixing.
• Herbs: Stir chopped dill or parsley into the filling for a fresh herbal note.
• Chilli: Add a pinch of chilli flakes for a little heat.
• Olives: Replace some of the sun-dried tomatoes with finely chopped olives for a briny twist.
• Sesame topping: Sprinkle sesame seeds over the brushed pastry tops before baking.

Common mistakes to avoid

• Wet spinach: Squeeze it thoroughly after thawing so it does not make the pastry soggy.
• Watery ricotta: Drain it on paper towels for 10 minutes before mixing the filling.
• Overfilled cases: Use a heaped tablespoon per puff and divide the mixture evenly so the edges can meet.
• Tight pastry folds: Bring the edges together gently and press only enough to seal.
• Removing too soon: Rest the puffs in the tin for 5 minutes so they are easier to lift out.

How to store

Store cooled puffs in an airtight container in the fridge and eat within 3 days. Reheat in an oven until hot and crisp; the pastry may soften if reheated in a microwave.

Frequently asked questions