Easy Crispy Spinach and Ricotta Puff Pastry Bites

Step-by-Step Instructions

1. Preheat Equipment: Preheat oven to $400^\circ\text{F}$ ($200^\circ\text{C}$) and line a baking sheet with parchment paper.

2. Sauté Spinach Base: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 2 cups chopped fresh spinach and cook until wilted (2 to 3 minutes). Remove from heat, let cool slightly, and squeeze out excess moisture.

3. Whisk Cheese Filling: In a medium bowl, combine cooked spinach, 1 cup ricotta cheese, ½ cup Parmesan, garlic powder, salt, and pepper. Stir well.

4. Cut & Assemble Pastries: Roll out thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares (8 total). Place a spoonful of spinach filling in the center of each square. Fold pastry over into a rectangle or triangle, then crimp edges securely with a fork to seal.

5. Apply Egg Wash & Bake: Transfer pastries to the baking sheet. Brush tops lightly with the beaten egg wash for a golden sheen. Bake at $400^\circ\text{F}$ ($200^\circ\text{C}$) for 15 to 20 minutes until puffed and golden brown.

6. Cool & Serve: Allow pastries to cool for 5 minutes before serving warm or at room temperature.

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