Spinach Ricotta Puff Pastry: Easy and Simple
If you’re looking for an easy savory recipe that feels both comforting and elegant, this spinach ricotta puff pastry is the perfect dish. Made with creamy ricotta, tender spinach and flaky puff pastry, this recipe comes together quickly and delivers incredible flavor in every bite.
This spinach ricotta puff pastry is inspired by classic Italian flavors. The filling combines sautéed spinach, rich ricotta, mozzarella and a touch of grated Parmigiano Reggiano, creating a creamy and savory mixture that pairs beautifully with buttery puff pastry.
One of the best things about this recipe is how versatile it is. You can serve this spinach ricotta puff pastry as a light lunch, a simple dinner, or even slice it into small pieces for an appetizer at gatherings. With just a few ingredients and minimal preparation, it’s a delicious recipe you’ll want to make again and again.
Perfect Recipe Tips for Spinach Ricotta Puff Pastry
Remove excess water from the spinach
- Spinach contains a lot of moisture. After cooking it, always squeeze out as much liquid as possible using a colander or your hands. This prevents the puff pastry from becoming soggy.
Add nutmeg for an Italian touch:
- A small pinch of nutmeg is often added to spinach and ricotta fillings in Italian cooking. It enhances the creamy flavor of the ricotta without overpowering the dish.
Toast the pine nuts
- Lightly toasting the pine nuts in a pan for a few minutes will bring out their flavor and add a subtle crunch to the filling.
Make it ahead
- You can prepare the spinach ricotta filling up to one day in advance and keep it refrigerated. Assemble the puff pastry just before baking.
Freezing option
- This recipe freezes well. You can freeze the assembled unbaked pastry and bake it directly from frozen, adding about 10 extra minutes to the baking time.
Variations:
You can easily customize this recipe:
- Add sun-dried tomatoes for extra flavor
- Replace mozzarella with scamorza or provolone
- Add caramelized onions for sweetness
- Use feta instead of ricotta for a tangier filling
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Puff Pastry with Spinach and Ricotta
This spinach ricotta puff pastry is a simple and delicious savory recipe made with creamy ricotta, sautéed spinach, mozzarella and pine nuts wrapped in flaky puff pastry. It's easy to prepare and perfect for lunch, dinner, or as a crowd-pleasing appetizer.
8
servings20
minutes30
minutesKeep the screen of your device on
Ingredients
1 1 Sheet puff pastry (store-bought frozen)
16 oz 453.59 g Fresh Spinach
1/2 cup 118.29 g Whole Milk Ricotta
1 1 Egg
2/3 cup 70 g Parmesan Cheese
2 tbsp 29.57 g Pine Nuts
5 5 Mozzarella Low-Moisture, slices
1 tbsp 14.2 g Salted Butter
1 1 Egg Yolk
1 tbsp 14.79 g Heavy Cream
Directions
- Melt the butter in a pan over medium heat. (1) Add the spinach (2) and cook until wilted (3). Remove from the heat.
- Transfer the spinach to a colander and let it cool slightly. (4) Using the back of a spoon or your hands, press the spinach to remove as much excess water as possible. This step is important to prevent the puff pastry from becoming soggy.
- Once drained, chop the spinach.(5) In a bowl, combine the spinach, ricotta, egg, grated Parmigiano Reggiano, salt, and pine nuts. (6-7-8-9)
- Mix well until creamy and evenly combined. (10) Preheat the oven to 375°F (190°C). Take the puff pastry from the freezer and let it rest at room temperature for about 10–15 minutes before unrolling. If it’s too cold, it may crack or break while you roll it out.
- Spread the spinach and ricotta mixture in the center of the pastry, leaving about a 1-inch border. (11) Arrange the mozzarella slices on top. (12)
- Fold the edges over the filling or close the pastry, depending on the shape you prefer. (13-14-15). In a small bowl, whisk the egg yolk with the cream (16) and brush it over the pastry. (17).
- Move the pastry to a baking sheet and make some cuts on the top. (18). Bake for 25–30 minutes, until the puff pastry is golden and crisp. (19) Let it cool for 5–10 minutes before slicing and serving. (20-21)
