Golden Spinach Ricotta Puffs are the ultimate vegetarian appetizer—flaky, cheesy, and irresistibly savory. Each puff is filled with a creamy blend of ricotta, parmesan, and garlicky spinach, wrapped in buttery puff pastry and baked to golden perfection. Whether you’re hosting a brunch, planning a party, or craving a cozy, savory snack, these puffs are a simple, elegant, and freezer-friendly solution.

Why You’ll Love This Recipe

These spinach ricotta puffs check all the boxes for a go-to appetizer or snack. Here’s why:

Crispy outside, creamy inside: The contrast in textures makes each bite incredibly satisfying.
Vegetarian-friendly: A great meat-free option for entertaining or meal prep.
Easy to prepare: Uses store-bought puff pastry and a handful of ingredients.
Freezer-friendly: Can be prepped in advance and baked fresh when needed.
Versatile: Perfect for brunch buffets, potlucks, holiday appetizers, or a light meal with salad.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

puff pastry, thawed
baby spinach
garlic cloves, minced
olive oil
ricotta cheese
grated parmesan cheese
large egg (for the filling)
egg yolk (for egg wash)
sesame seeds
salt
black pepper

Directions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, heat the olive oil. Add minced garlic and sauté for 1 minute until fragrant.
Add the baby spinach and cook for 3–4 minutes until wilted. Remove from heat and let cool slightly.
Squeeze out excess moisture from the spinach and chop it finely.
In a mixing bowl, combine the chopped spinach with ricotta, parmesan, one egg, salt, and pepper. Mix until smooth and creamy.
Roll out the puff pastry on a lightly floured surface and cut into 4×4-inch squares.
Place a spoonful of the spinach-ricotta filling in the center of each square.
Fold two opposite corners toward the center and press gently to seal.
Arrange the filled puffs on the prepared baking sheet.
Brush the tops with beaten egg yolk and sprinkle with sesame seeds.
Bake for 20–22 minutes or until the puffs are golden and fully risen.
Let cool slightly and serve warm or at room temperature, optionally with herbed yogurt dip.

Servings and timing

Servings: 8 puffs
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Calories per Serving: 180 kcal

Variations

Add herbs: Stir in fresh parsley, dill, or basil for extra flavor in the filling.
Try a different cheese: Swap parmesan with feta or mozzarella for a unique twist.
Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
Use phyllo dough: Substitute puff pastry with layered phyllo sheets for an ultra-crispy version.
Shape differently: Fold into triangles or roll into spirals for visual variety.

Storage/Reheating

Storage: Store leftover puffs in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes until crisp and warm. Avoid microwaving to preserve the pastry’s texture.

Freezing: Freeze unbaked puffs on a tray until firm, then transfer to a freezer-safe bag. Bake from frozen, adding 3–5 extra minutes to the baking time.

FAQs

Can I use frozen spinach instead of fresh?

Yes. Use about 1/2 cup of thawed, well-drained frozen spinach. Squeeze out all moisture before mixing.

Do I need to pre-cook the filling?

Yes, the spinach must be cooked first to remove moisture and avoid soggy pastry.

Can I prepare these ahead of time?

Absolutely. Assemble and refrigerate up to one day in advance, or freeze unbaked for longer storage.

What dipping sauce goes well with these?

A herbed yogurt dip, tzatziki, or marinara sauce pairs beautifully with the savory filling.

Can I make them in mini size?

Yes. Cut smaller squares and use less filling per piece for cocktail-size bites.

Do they need to be served hot?

They’re best warm but also delicious at room temperature—great for party platters.

Is ricotta necessary?

Ricotta adds creaminess, but you can replace it with mashed feta or cream cheese if desired.

Can I use puff pastry cups or shells?

Yes, pre-made pastry shells work well—simply spoon the filling into the cups and bake as directed.

What’s the best way to seal the pastry?

Press the corners gently together or use a bit of egg wash on the edges for a secure seal.

Are these suitable for vegetarians?

Yes, as long as the cheeses used are vegetarian-friendly.

Conclusion

Golden Spinach Ricotta Puffs are a flaky, creamy, and flavorful appetizer that delivers elegance with ease. Whether you’re hosting a festive brunch, planning a holiday gathering, or meal prepping for the week, these savory bites are a guaranteed crowd-pleaser. With simple ingredients and a beautiful presentation, they’re the perfect balance of comfort and sophistication.

Golden Spinach Ricotta Puffs

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Light, flaky, and filled with creamy spinach and cheese, these Golden Spinach Ricotta Puffs are the perfect vegetarian appetizer. Made with puff pastry, fresh spinach, ricotta, and parmesan, they bake up golden and crisp—ideal for parties, brunches, or freezer-friendly make-ahead snacks.

Author: Asma
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 8 puffs
Category: Appetizer, Snack
Method: Baked
Cuisine: Mediterranean-Inspired
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute, then add spinach and cook until wilted (3–4 minutes). Cool slightly, squeeze out excess moisture, and chop finely.
In a bowl, mix spinach, ricotta, parmesan, egg, salt, and pepper until smooth.
Roll out puff pastry and cut into 4×4-inch squares.
Spoon the spinach mixture into the center of each square.
Fold opposite corners toward the center and press lightly to seal.
Brush tops with egg yolk and sprinkle with sesame seeds.
Bake for 20–22 minutes until puffed and golden brown.
Serve warm or at room temperature—optional with herbed yogurt dip.

Notes

These can be frozen before baking—just thaw slightly and bake as directed.
Swap parmesan with feta for a tangier flavor.
Great addition to brunch boards or potluck spreads.