Spinach and Ricotta Puff Pastry

We could all use recipes that require minimal effort, doesn’t matter if its for packed lunch, dinner, or during busy weeknights. Whether you know your way around puff pastry or not, you can make this easy spinach and ricotta puff pastry. And, it is a wonderful way of sneaking in some veg to a deliciously flaky on the outside and moist on the inside puff pastry.

I made this for myself and my daughter had the ham and ricotta puff pastry pocket. What happened? Well, she had a taste of the spinach and ricotta puff pastry and she was sold!

She liked it so much that she opted for the spinach puff pastry over the ham and ricotta which was quite shocking. But like any other parent, I was all smiles because we will do almost anything to get our kids to eat more veg.

How to Make These Easy Spinach and Ricotta Puff Pastry

Step 1: blanch the spinach, drain, and squeeze out as much water as you can, then finely chop it. Next, mix the ricotta, Parmigiano Reggiano, salt, nutmeg, grated and fresh mozzarella (if using), and black pepper (if using).

When that is well combined, add in the spinach, mix, and make sure to taste the filling for seasoning– add more if needed.

Step 2: gently roll out your store-bought puff pastry and use a sharp knife to split it into 4 quarters (I would suggest you keep the parchment paper that comes with the puff pastry for easier transfer to the baking tray).

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Use a spoon and spatula to top the pastry on one half of the quartered pastry (the other half will be used to seal the filling), leaving about 1.5 cm of space on the edge of the pastry to help with the sealing. Repeat the same for all 4 pastries.

Step 3: use the spatula to flatten out the filling as much as you can, then cover it with the other half of the pastry, gently pressing on the edges with your thumb. Then follow along with a fork. And finally, use a sharp knife to make incisions across the top of the pastry. Leave them to cool in the fridge for 30 minutes.

Step 4: preheat the oven for at least 5 minutes before the puff pastry is done chilling. Then use a pastry brush to lightly glaze each with an egg wash (1 whisked egg) and bake for 25 minutes. Make sure you rotate the baking tray halfway through. Remove the puff pastries from the oven once they turn a golden color and the bottom is slightly browned. And that’s it!

Spinach and Ricotta Puff Pastry Ingredients Sidenote

The filling needs to be as ‘dry’ as possible, so if you intend to use fresh mozzarella, you can squeeze out the excess milk, then crumble it over a sieve and let it drain the excess milk as you blanch the spinach which should also be squeezed off its water as much as possible to avoid a soggy crust.

If using frozen spinach, thaw the required amount at room temperature or in the oven and squeeze out the excess water.

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Other Puff Pastry Recipes You Might Like

Ham and Ricotta Puff Pastry Pockets

Puff pastry pockets made with ricotta, parmesan, and ham filling.

Print Recipe

Spinach and ricotta puff pastry

(+31 rating, 7 votes)

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Lunch/Dinner – International

By Angela – Serves: 4

Prep Time: 5 minutes – Cooking Time: 25 minutes – Total Time: 30 minutes

A simple flaky puff pastry delight filled with spinach, ricotta, Parmigiano Reggiano, and mozzarella.

Ingredients

• 130g Fresh spinach (150g Frozen spinach)
• 90g Grated Parmigiano Reggiano
• 225g Fresh ricotta
• 60g Grated mozzarella
• 50g Fresh mozzarella (optional)
• 1tsp (add as needed) Salt
• Freshly grated black pepper as needed (optional)
• Pinch of nutmeg
• 320g Store-bought rolled puff pastry
• 1 egg
• 
  
• Useful tools (with affiliated links) for this recipe:
• non-stick slotted spatula
• pastry brush
• baking tray

Instructions

1

Blanch the spinach, drain, and squeeze out as much water as you can, then finely chop it.

2

Next, mix the ricotta, Parmigiano Reggiano, salt, nutmeg, grated and fresh mozzarella (if using), and black pepper (if using). When that is well combined, add in the spinach, mix, and make sure to taste the filling for seasoning- add more if needed.

3

Gently roll out your store-bought puff pastry and use a sharp knife to split it into 4 quarters (keep the parchment paper that comes with the puff pastry for easier transfer to the baking tray). Use a spoon and spatula to top the pastry on one half of the quartered pastry (the other half will be used to seal the filling), leaving about 1.5 cm of space on the edge of the pastry to help with the sealing. Repeat the same for all 4 pastries.

4

Use the spatula to flatten out the filling as much as you can, then cover it with the other half of the pastry, gently pressing on the edges with your thumb. Then follow along with a fork. And finally, use a sharp knife to make incisions across the top of the pastry. Leave them to cool in the fridge for 30 minutes.

5

Preheat the oven to 200°C /392°F for at least 5 minutes before the puff pastry is done chilling. Then use a pastry brush lightly glaze each with an egg wash (1 whisked egg) and bake for 25 minutes. Make sure you rotate the baking tray halfway through. Remove the puff pastries from the oven once they turn a golden color and the bottom is slightly browned.

6

Serve hot!