Spinach and ricotta puffs recipe: how to make this delicious vegetarian Italian appetizer you’ll love

An easy recipe to make tasty spinach and ricotta puffs with ready made puff pastry. A typical Italian appetizer or finger food perfect for a grazing tray or a quick lunch.

Spinach and Ricotta puffs are a very easy and satisfying Italian specialty, which works great as a party appetizer or finger food.

The combination of spinach and ricotta is the traditional filling for ravioli and also the basis of torta pasqualina, a popular savory pie, so we are well within the authentic Italian tradition with this one.

In this version, we have used this tried and tested filling to make vol-au-vents, using frozen pastry cases. These works amazing if you have guests but they are also great in the kids lunchbox as they keep well, they are not messy to eat and rather filling!

This is how I make my ricotta and spinach puffs.

Ricotta and Spinach Puffs ingredients

To make these spinach and ricotta puffs you need:

• 1Kg spinach (I only found baby spinach this last time, so I used those but all fresh spinach will work)
• One dollop of butter
• 250gr ricotta (1 tub)
• Half a teaspoon of grated nutmeg (or a little less, to your taste)
• Salt to taste
• Butter for the pan
• 15 large pastry cases

Tools you’ll need

• Frying pan for the spinach and wooden spoon for mixing
• Large bowl for mixing
• One fork
• Baking tray with baking paper

How to make these spinach and ricotta appetizers

Defrost the pastry cases following the instructions on the packaging, then place them on your baking tray, lined with your baking paper so they won’t stick. Set aside.

Melt the butter into a large pan.

When the pastry is ready, wash your spinach well, shake off as much water as you can and add the spinach to the pan with butter and cook until wilted, adding salt to taste as you go.

Once ready, take them off the heat and set aside.

Take a large bowl and pour in your ricotta, grated nutmeg and a bit of salt. T

aste as you go so you have the amount that works best with your taste. Depending on the ricotta you are using, don’t be surprised if you need a good bit of salt to give it some taste!

Use a fork to add the spinach a little at a time, then mix well so you get one consistent mixture.

Tip! Do not pour all the spinach in at once. Often, cooked spinach release a lot of water and this may be too much for your filling. Instead, I use a fork so water stays in the pan. If you notice the mixture is too dry, you can always add a little to the cooking water to make the mixing easier.

Now just assemble! The easiest way to assemble your spinach and ricotta puffs is by just placing a dollop of your mixture in the center of the case.

Be generous but stay within the circle marked in the center: the sides will puff up as they cook and will encase the mixture nicely! How much they’ll puff up will largely depend on the brand you got – the last ones I got, in the photo, didn’t puff up a lot but the result was equally good.

Smaller ones tend to result in a deeper hole.

Put in hot over at 180F / 350F / gas mark 4 (I used this source for the conversion) for about 20 minutes or until the cases are fully cooked and serve hot or cold.

Alternative assembly method.

If you cannot find pastry cases but only sheets, do not worry! You can use the very same filling and just assemble differently. For instance, you can cut the pastry sheet into rectangles, place the filling in the center and fold the corners in or, if you have a large muffin tray you can line it and with pastry and put the filling in, so that they take the shape of mini cups.

I hope you enjoy making this recipe and love the result! In my household, it is a classic appetizer for parties in all seasons!

Spinach and Ricotta puff appetizers recipe – pin this!