Spinach & Ricotta Puffs

A cute twist on traditional cheese and spinach pockets! The beauty of these is that you get so much more out of just one sheet of puff pastry because there’s a higher filling to pastry ratio!

Spinach-&-Ricotta-Puffs

Yield :

  • Serving Size : 54g
  • Smartpoints : 4

Ingredients :

  • Filling
  • 1 egg
  • 7oz / 200g ricotta (preferably full fat but low fat also works)
  • 8oz / 250g frozen chopped spinach, thawed and squeezed of excess water
  • ¾ cup grated cheddar cheese (or tasty or gruyere or any other melting cheese with flavour)
  • ¾ tsp salt
  • Black pepper
  • Pastry
  • 2 sheets puff pastry (25cm/10″ square), defrosted
  • 1 egg, lightly beaten (egg wash)

Preparation :

  • Preheat oven to 180C/350F.
  • Spray 2 standard muffin / cupcake tins with oil.
  • Filling
  • Place egg in a bowl and lightly whisk. Add remaining Filling ingredients and mix to combine. Taste and adjust
  • salt to taste.
  • Pastry
  • Cut each pastry into 9 equal pieces (18 in total). You probably won’t use 3 pieces.
  • Mould 15 pieces of pastry into the muffin tins.
  • Divide the Filling between each, then bring the four corners into the centre and press down to stick together.
  • Don’t overfill otherwise you won’t be able to seal the pastries or they will burst open when baking (which regularly happens with mine).
  • Brush with egg wash, then bake for 15 to 20 minutes or until deep golden brown.
  • Allow to rest for 5 minutes before removing.
  • Serve warm or cool.

Nutritional Info 

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  • SmartPoints value : 4

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