Mini Ricotta & Spinach Stuffed Puffs
These bite-sized puffs feature a deliciously creamy ricotta and spinach filling wrapped in golden, flaky puff pastry. Lightly seasoned with herbs and garlic, they’re the perfect blend of savory Mediterranean comfort and elegant simplicity — ideal for gatherings or a cozy snack.
⏱️ Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Filling
1 cup ricotta cheese
1 cup fresh spinach, finely chopped (or ½ cup cooked frozen spinach, drained well)
¼ cup feta cheese, crumbled (optional, for extra tang)
1 small garlic clove, minced
1 tbsp grated Parmesan (optional, for depth)
½ tsp dried oregano or Italian herbs
Salt and black pepper, to taste
1 egg yolk (for richness, optional)
For the Puffs
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Sesame seeds or nigella seeds (optional topping)
Instructions
1. Prepare the Filling
In a bowl, mix ricotta, spinach, feta (if using), garlic, Parmesan, oregano, salt, pepper, and egg yolk until well combined.
Taste and adjust seasoning.
2. Prepare the Pastry
Preheat oven to 400°F (200°C).
Lightly flour your surface and roll out the puff pastry sheet slightly to even it.
Cut into 2-inch (5 cm) squares for mini puffs.
3. Assemble
Place about 1 teaspoon of the ricotta-spinach filling in the center of each square.
Fold over into a triangle or rectangle and press edges firmly with a fork to seal.
Place on a parchment-lined baking tray.
Brush tops with the beaten egg and sprinkle with sesame or nigella seeds (optional).
4. Bake
Bake for 18–22 minutes, or until golden and puffed.
Let cool slightly before serving — the filling will be hot!
Tips
Make sure the spinach is well-drained to prevent soggy pastry.
You can freeze unbaked puffs — just bake from frozen for a few extra minutes.
Add a touch of lemon zest or chili flakes to the filling for a bright twist.
️ Nutritional Information
Calories: 120 kcal
Carbohydrates: 12g
Protein: 4g
Carbs: 10g
Fat: 7g