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Cheesy Spinach Puffs with Feta and Sun-Dried Tomatoes Recipe

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3.9 from 8 reviews

  • Author: Chef
  • Total Time: 40 minutes
  • Yield: 9 servings
  • Diet: Vegetarian

Description

These Cheesy Feta and Ricotta Spinach Puffs are a delightful appetizer or snack featuring a flaky puff pastry filled with a creamy blend of ricotta, feta, spinach, and sun-dried tomatoes. Baked to golden perfection, they make a light yet flavorful treat perfect for gatherings or a tasty bite anytime.

Ingredients

Filling Ingredients

  • 7 oz frozen spinach, thawed
  • 7 oz ricotta cheese
  • 2 oz feta cheese
  • 1 oz sun dried tomatoes
  • Salt and pepper to taste

Pastry

  • 1 puff pastry sheet (approx. 14 x 9 inches)
  • Olive oil spray or brush for greasing and topping

Instructions

  1. Drain Ricotta: Slice the ricotta cheese into quarters and place pieces on a plate lined with paper towels. Let it sit for 10 minutes to remove excess liquid, ensuring the filling is creamy but not watery.
  2. Prepare Spinach: Squeeze out all excess water from the thawed spinach using your hands. Then, use kitchen scissors to roughly chop the spinach into smaller pieces for even distribution.
  3. Mix Filling: In a large bowl, combine the drained ricotta and chopped spinach. Season with a good pinch of salt and freshly ground black pepper, and mix thoroughly to blend flavors.
  4. Add Feta and Sundried Tomatoes: Crumble the feta cheese into the mixture. Then, finely chop the sun-dried tomatoes with kitchen scissors and add them in. Mix well and taste to adjust seasoning if needed. Preheat your oven to 375°F (190°C).
  5. Prepare Puff Pastry Cups: Slice the puff pastry sheet into 9 equal rectangles or squares. Lightly spray a muffin tin with olive oil spray and place each pastry piece into the cups, pressing gently to line each cup with pastry. Excess pastry should hang over the edges.
  6. Fill and Fold Pastry: Spoon a heaping tablespoon of the spinach and cheese filling into each pastry cup, dividing the mixture evenly. Fold two opposite pastry edges towards the center, then fold the remaining two sides and gently press in the middle to seal the filling inside.
  7. Brush and Bake: Lightly spray or brush the tops of the puff pastry with olive oil for a golden crust. Bake in the preheated oven for 20 to 25 minutes, until puffed and golden brown.
  8. Cool and Serve: Remove the muffin tray from the oven and let the puffs cool for 5 minutes to set. Carefully slide a knife under each pastry to remove it from the tin, then transfer to a wire rack to cool an additional 5 minutes. Serve warm or at room temperature and enjoy!

Notes

  • Ensure the ricotta and spinach are well drained to avoid soggy pastry.
  • If sun-dried tomatoes are packed in oil, drain them thoroughly before chopping.
  • Use kitchen scissors for easy chopping of spinach and sun-dried tomatoes.
  • If puff pastry is not available, you can try phyllo dough, but baking time may vary.
  • These puffs can be prepared in advance and reheated in a warm oven before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://saracooking.com/cheesy-spinach-puffs-with-feta-and-sun-dried-tomatoes-recipe/