Spinach and Ricotta Pillows
Indulge in a burst of savory goodness with these Spinach and Ricotta Pillows—flaky, golden puff pastry parcels filled with a creamy blend of ricotta, Parmesan, and tender spinach, perfectly seasoned with garlic and a hint of nutmeg. This easy yet elegant recipe transforms simple ingredients into a crowd-pleasing appetizer or light lunch. Ready in just 45 minutes, these buttery pillows are brushed with egg wash for a gorgeous golden finish and can be served warm as a standalone snack or paired with a fresh salad. Perfect for entertaining or a quick treat, these spinach-filled delights deliver comfort and sophistication in every bite.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets (frozen)
- 300 grams Fresh spinach
- 250 grams Ricotta cheese
- 50 grams Parmesan cheese (grated)
- 1 unit Egg
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 0.25 teaspoon Nutmeg (ground)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
Once cooled, squeeze out any excess moisture from the spinach using a clean kitchen towel or paper towel. Chop the spinach finely and transfer to a mixing bowl.
In the mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper. Mix until well incorporated.
Lightly flour your work surface and roll out the puff pastry sheets. If required, slightly stretch them to ensure even thickness.
Cut each puff pastry sheet into 6 equal squares, giving you a total of 12 squares.
Place a heaping tablespoon of the spinach and ricotta mixture in the center of each square.
In a small bowl, beat the egg to create an egg wash. Brush the edges of each pastry square with the egg wash.
Fold each square into a triangle, pressing the edges firmly to seal. Use the tines of a fork to crimp the edges for an extra seal and decorative touch.
Transfer the pillows to the prepared baking sheet. Brush the tops of each pillow with the remaining egg wash.
Bake in the preheated oven for 18-20 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 2961 mg | 129% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 2.2 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1903 mg | 146% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
