Ingredients
Scale
- 1 sheet puff pastry, thawed
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan
- 1 garlic clove, minced
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 egg, beaten for glaze
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Cut puff pastry into 9 squares. Mix spinach, ricotta, Parmesan, garlic, nutmeg, salt and pepper in a bowl.
- Place a spoonful of filling in the center of each square; fold to form triangles and seal edges.
- Brush tops with beaten egg and bake 15-20 minutes until golden and puffed.
Notes
- Make ahead: assemble puffs, refrigerate up to 2 hours before baking.
- Freeze unbaked puffs on a baking sheet, then transfer to a bag for longer storage; bake from frozen, adding 5-7 minutes.
- Substitute ricotta with cream cheese for a richer filling.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Bake
- Cuisine: American-Italian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 puff (60 g)
- Calories: 260 calories
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 60 mg
