Flaky pastry wrapped around spinach and cheese, the perfect appetizer for hungry guests! They’re easy to make, and everyone will want to know your recipe.
On the Ingredients
- Spinach is a green leafy vegetable originating in Persia and now enjoyed worldwide. It has a sweet, mild, earthy flavor that does well in many dishes and preparations. Spinach is high in many vitamins and minerals. It’s a good source of vitamins A, C, K1, and B9, iron, and calcium. (Read more about spinach).
- Ricotta is a whey cheese that is extremely easy to make at home. All you need is milk and lemon juice or vinegar. Ricotta is very mild and fresh, with a soft and slightly grainy texture. It’s perfect for pasta dishes like stuffed shells and lasagna but also suites a myriad of other dishes. Ricotta is a good source of protein and calcium. It’s also high in vitamin A, vitamin B12, potassium, magnesium, and zinc. (More on the health benefits).
Spinach Puffs
Servings
9
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesFlaky pastry wrapped around spinach and cheese, the perfect appetizer for hungry guests! They’re easy to make, and everyone will want to know your recipe.
Ingredients
1 tbsp olive oil
1 small onion (diced)
3 cloves garlic (minced)
2 pk frozen spinach (thawed with the liquid squeezed out)
1/2 cup ricotta cheese
1 cup feta cheese
1/2 tsp salt
1/2 tsp black pepper
2 sheets of frozen puff pastry
1 egg
1 tbsp water
Directions
- Thaw the puff pastry according to the package instructions.
- Preheat the oven to 400° F.
- Heat a small skillet over medium heat and add the olive oil, garlic, and onion. Sauté until the onion is translucent. Mix the onion, garlic, spinach, ricotta, feta, salt, and pepper thoroughly.
- Place the pasty sheets on a cutting board and cut each into 9 squares.
- Divide the spinach filling between each square, the blobs of filling shaped like a teardrop, and diagonal on the square. Bring two sides of each square to meet and pinch to seal, creating a horn shape around the filling.
- Arrange the horns on a parchment-lined cookie sheet with about two inches of space between them. Beat the egg with the water and brush each pastry with the egg wash.
- Bake for 15-20 minutes until the pastry has puffed and is golden brown. Serve hot, warm, or cooled.
