Ricotta spinach pastry. Get your snack fix with these mini pastries loaded with your favorite filling, spinach, ricotta and feta. These feature crispy golden pastries with the goodness of spinach and cheese. Bake from scratch or freeze them to save prep time. Sprinkle with sesame seeds for extra hit of flavor!
When it comes to pastry fillings, I must say, the classic combo of spinach and ricotta or feta is a cult favorite. Well, the endless possibilities of filling combinations certainly exposes the creator in me, but I really love this tweak on traditional spanakopita filling. This recipe is all about taking the humble, nutritious spinach and giving it a healthy dose of cheesy goodness with ricotta and feta.
When this delicious trio marries crisp and golden pastry, you will get utterly flavorful snack or light lunch idea. The filling consists of spinach, two cheeses and parsley, and it still channels the iconic spanakopita, but leans more toward less ingredient and minimal prep style of cooking. The addition of sesame seeds also boosts the crunch factor with the light toasting in the oven.
Key Ingredients In Ricotta Spinach Pastry
- Ricotta and feta - The two decadent cheeses you will need to make these pastries.
- Spinach - Fresh or frozen, it’s your choice.
- Puff pastry sheets - The key element that you need for the golden crunch.
- Parsley - A hint of herb flavor for extra delicious pastries. Sub with dill if you like.
- Egg - When combined with milk, this mixture gives the beautiful golden hue to the pastries.
How To Make Ricotta Spinach Pastry
Make the spinach filling - Start with sautéing garlic in a little oil until fragrant. Add in spinach and sauté until it starts to wilt. Finally, season.
Prep pastries - The filling goes on to the middle of the pastries, and then enclose from both sides. For aesthetic purposes, you can make a few slits on one side of the pastry. Give them a quick brush with egg wash for that golden touch.
Bake pastries - Arrange the prepared pastries on the baking trays. Bake them until puffed and golden.
Ricotta Spinach Pastry
Ingredients
- 1 tablespoon vegetable oil
- 1 garlic clove minced
- 400 g baby spinach or shredded English spinach
- 200 g soft feta crumbled
- 200 g ricotta
- 1 tablespoon chopped parsley
- 1 large egg beaten
- 1 tablespoon milk
- 3 puff pastry sheets thawed
- 2 tablespoons sesame seeds optional
Instructions
- Preheat oven to 200 C or 400 F. Line two large baking trays with baking paper.
- Heat oil in a large frying pan over medium-high heat.
- Add garlic. Cook, stirring, for a minute or until fragrant.
- Add spinach. Cook, stirring occasionally, for about 3-5 minutes or until wilted.
- Season with salt.
- Transfer to a bowl. Add feta, ricotta and parsley. Stir to combine.
- Season with salt and pepper.
- Place 1 pastry sheet on a clean work surface.
- Spoon ⅓rd of the spinach mixture over the middle of the pastry sheet, leaving 3-4 cm border on each side.
- Fold over one side to enclose the filling.
- Use a small sharp knife to cut 5cm-long slashes at 1 cm intervals over the other side of the pastry sheet.
- Combine together egg and milk in a small bowl. Set aside.
- Brush with egg mixture and fold over.
- Repeat with the remaining pastry sheets and spinach mixture.
- Place pastries on the lined baking tray.
- Brush with egg mixture. Sprinkle with sesame seeds (if using).
- Bake for 20-25 minutes or until golden and puffed.
Video
Notes
- Storage - Freeze these pastries before baking for up to 3 months.
- Puff pastry - I used ready rolled puff pastry in this recipe.
- Spinach - You can use fresh or frozen spinach. If using frozen, thaw and remove excess liquid.
- Cheese - Add more or less as you like.
- Egg wash - Sub with milk if you don’t like eggs.
Nutrition
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Justine says
It is delicious. I always make it.
Kimberly says
Ricotta and Spinach pairs really well so this should be absolutely delicious.
Veronica says
Looks so good! Can’t wait to try this.