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Spinach Ricotta Bites

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These easy Italian-inspired spinach ricotta bites are a crowd-pleasing appetizer featuring creamy ricotta, savory spinach, and Parmesan wrapped in flaky puff pastry. Perfect for parties, holidays, or any occasion where you want a delicious, elegant snack with minimal fuss.

Ingredients

Scale
  • 1 sheet (about 9 oz/250g) puff pastry, thawed if frozen
  • 1 cup (240g) whole milk ricotta cheese
  • 1 cup (140g) frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup (30g) freshly grated Parmesan cheese
  • 1 large egg (for filling)
  • 1 large egg (for egg wash)
  • 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon lemon zest (optional)
  • 1/8 teaspoon freshly grated nutmeg or ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon water (for egg wash)
  • Olive oil (optional, for brushing pastry or enriching filling)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Thaw 1 cup frozen chopped spinach and squeeze out as much liquid as possible using a clean kitchen towel or colander.
  3. In a medium bowl, combine ricotta, squeezed spinach, 1 egg, Parmesan, garlic, lemon zest, nutmeg, salt, and pepper. Mix until smooth. Drain ricotta if watery.
  4. On a lightly floured surface, roll out puff pastry to a 12-inch square. Cut into 16 even squares with a sharp knife or pizza cutter.
  5. Place 1 heaping teaspoon of filling in the center of each pastry square. Fold corners toward the center and press gently to seal.
  6. Arrange bites on the prepared baking sheet, leaving about 1 inch between each. If pastry is soft, chill tray in fridge for 10 minutes.
  7. Beat remaining egg with 1 tablespoon water. Brush tops of each bite lightly with egg wash.
  8. Bake for 17-20 minutes, rotating tray halfway, until bites are puffed and golden brown.
  9. Cool on tray for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

Notes

For best results, squeeze spinach very dry to prevent soggy pastry. Chill assembled bites before baking for extra flakiness. Filling can be made ahead and refrigerated. Variations include adding sun-dried tomatoes, red pepper flakes, or a spoonful of pesto to the filling. Serve with marinara, garlic aioli, or pesto for dipping. To freeze, assemble but do not bake; freeze on a tray, then transfer to a bag and bake from frozen, adding 3-4 minutes to baking time.

Nutrition

Keywords: spinach ricotta bites, Italian appetizer, party snack, puff pastry, vegetarian, easy appetizer, spinach, ricotta, finger food

Find it online: https://blairrecipes.com/spinach-ricotta-bites-recipe-easy-italian-appetizer-for-parties/