These spinach puffs are the perfect party appetizer! They’re easy to make and will impress everyone! Also, they make a great weeknight dinner served with a green salad on the side.
Why you will love this recipe
- It’s vegetarian, quick, and easy to make.
- These spinach puffs are cheesy, crispy, and savory.
- You will only need 10 ingredients.
- It’s an impressive party appetizer that can also be eaten as a main dish with some salad on the side.
- It’s meal-prep friendly and freezer friendly.
Ingredients for this recipe
Spinach: Use baby spinach leaves.
Olive oil: Use a good quality extra virgin olive oil to sautee the spinach.
Garlic: Adds extra flavor to the spinach.
Puff pastry: Use one sheet of puff pastry.
Ricotta cheese: At room temperature.
Parmesan cheese: Use grated parmesan cheese.
Eggs: Use one egg and one egg yolk.
Seasoning: Season with salt and black pepper.
Sesame seeds: Add sesame seeds to garnish on top of each spinach puff.
How to make this recipe
Preheat the oven to 400 degrees F (200 C) and line a baking tray with parchment paper.
Heat a pan over medium heat, add olive oil and when hot, sautee the garlic for 2 minutes or until soft.
Then, add the spinach, season with a pinch of salt and pepper, and sautee until soft. Remove the pan and set it aside to cold down.
Cut the puff pastry sheet into 6 or 12 squares, depending on the size you desire, and place them on the baking tray. This recipe makes six big puffs or 12 small puffs.
Into a mixing bowl, add the spinach, ricotta cheese, parmesan cheese, and one egg. Season with a pinch of salt and pepper and mix everything.
Divide the spinach mixture into each square and fold two opposite edges of each square, pressing them tightly.
Brush all the spinach puffs with egg yolk and sprinkle some sesame seeds on top.
Bake for 25 to 35 minutes or until golden.
Recipe Variations
- Add chopped mushrooms when sauteing the spinach.
- You can add pine nuts to the spinach and ricotta mixture.
- Add grated mozzarella cheese to the spinach mixture for extra flavor.
- For a non-vegetarian version, you can add cubed bacon when sauteing the spinach.
Tips for making this recipe
- Making ahead: You can make these spinach puffs ahead to save you up some time. Make them on the day before and keep them in the fridge overnight or make them a week early and freeze them.
- Remove the water: Ensure you remove all the water from the spinach before mixing it with other ingredients.
More appetizer recipes
If you tried this recipe, don’t forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!
Spinach Puffs
Ingredients
- 1 sheet puff pastry 250 g
- 7 oz baby spinach 200 g
- 2 garlic cloves minced
- 1 tbsp olive oil
- 7 oz ricotta cheese 200 g
- 2 tbsp grated parmesan cheese
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 1 pinch black pepper
- 1 tbsp sesame seeds
Instructions
- Preheat the oven to 400 degrees F (200 C) and line a baking tray with parchment paper.
- Heat a pan over medium heat, add olive oil and when hot, sautee the garlic for 2 minutes or until soft.
- Then, add the spinach, season with a pinch of salt and pepper, and sautee until soft. Remove the pan and set it aside to cold down.
- Cut the puff pastry sheet into 6 or 12 squares, depending on the size you desire, and place them on the baking tray. This recipe makes six big puffs or 12 small puffs.
- Into a mixing bowl, add the spinach, ricotta cheese, parmesan cheese, and one egg. Season with a pinch of salt and pepper and mix everything.
- Divide the spinach mixture into each square and fold two opposite edges of each square, pressing them tightly.
- Brush all the spinach puffs with egg yolk and sprinkle some sesame seeds on top.
- Bake for 25 to 35 minutes or until golden.
Do you serve them cold? how do you reheat after they have been frozen? Thanks!
Hi Tina! You can serve them warm or at room temperature. You can freeze them before going to the oven. Every time you want to bake them, you take them out of the freezer, wait a little bit to de-frost and then bake.
Can I use cream cheese as a substitute for ricotta cheese:)?
Hi! I never tried this recipe with cream cheese, I think it will change the consistency since cream cheese is smoother and a different texture than ricotta but despite that, I think that will taste good. Please give the feedback if you try it. Thank you! 🙂
Lovely,easy recipe! I did use one and a half Tbsp. Of chopped bacon to the frying of garlic and spinach…..would recommend!
Hi Ivy, thank you for the feedback! Chopped bacon sounds great!