Puff pastry bites with ricotta and frozen spinach
Scorrere verso il basso
Puff pastry bites are small finger food appetizer with ricotta cheese that are easy to prepare and perfect if you want to use frozen spinach. They are excellent both hot and cold and allow you to prepare a large portion of appetizers for occasions such as family reunions or parties. The soft and tasty filling goes perfectly with the crunchiness of the puff pastry. They are excellent dinner savers but also helps you to empty the fridge as you can modify them by adding cold cuts or other types of cheese to your liking.
Puff pastry bites with ricotta and frozen spinach
Ingredients
- 3 sheets rectangular puff pastry (1 sheet weights 230 g)
- 1 tbsp butter
- 1 big white onion
- 2-3 tsp mustard (io Dijon)
- 1 tsp of garlic powder or 1 large clove
- 1 pinch nutmeg
- salt to taste
- 120 ml milk
- 700 g frozen spinach
- 250 g ricotta cheese
- 140 g stringy cheese (I use Galbanino or mozzarella)
- 1 egg
- pine nuts to taste (optional)
Instructions
Instructions puff pastry bites with ricotta and frozen spinach
- In a saucepan, heat the butter. Add chopped onion and cook over medium-low heat for several minutes until it becomes soft and translucent. If you are using fresh garlic, add a crushed clove now, otherwise continue cooking. Add 120 ml of milk, 2 teaspoons of mustard, 1 teaspoon of garlic powder and a pinch of nutmeg. Mix well.
- Add the frozen spinach and mix well to coat everything with the prepared sauce. Cover with the lid and cook over medium-low heat until the spinach has completely thawed and the cooking liquid has reduced. Taste and adjust with more salt if necessary. Turn off the flame and let it cool while you prepare the pastry.
- I recommend removing the puff pastry from the refrigerator for several minutes to make it softer.
- Spread two sheets of puff pastry, over their baking paper, on a large baking tray (47×37 cm).
- Unroll the third puff pastry and make it flatter and larger with the rolling pin to make it similar to the measurements of the pan.
- Add the egg and ricotta to the filling with the spinach and mix well. If the filling is cold, you can spread it on the puff pastry, otherwise wait until it cools down completely. Spread 140 g of diced cheese on the filling and, if you like, add some pine nuts. (As you can see in the photo I didn't put them because the person who was supposed to eat this finger food is allergic to them)
- Now place the rolled out puff pastry on it and, using a pizza cutter or a sharp knife, divide the puff pastry into many tasty bites by making long vertical and horizontal cuts.
- Spread the puff pastry with a some milk and cook in the preheated static oven at 180°C for 35 minutes. After this time, if your puff pastry hasn't browned enough, raise the temperature to 200°C and continue baking for another 5 minutes.
- Once baked remove from the oven and let it cool before serving.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Notes
Nutrition
Store in the refrigerator in a closed container and eat within 2 days.
lot of love. B.
p.s. If you are looking for some other recipes with puff pastry, check my recipe for Puff pastry tart with creamy cheese filling and tomatoes (photo below) or Puff pastry zucchini lattice tart (photo below).
