Ricotta Spinach Puff Pastry Twists (Print)

Golden puff pastry twists packed with creamy ricotta and fresh spinach, perfect for savory entertaining.

# Components:

→ Filling

01 - 1 cup ricotta cheese
02 - 1 cup fresh spinach, finely chopped
03 - 1/2 cup grated Parmesan cheese
04 - 1 large egg, lightly beaten
05 - 1 garlic clove, minced
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon ground nutmeg (optional)

→ Pastry

09 - 1 sheet puff pastry, thawed if frozen

→ Topping

10 - 1 large egg, beaten (for egg wash)
11 - 1 tablespoon sesame seeds or poppy seeds (optional)

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a medium bowl, combine ricotta cheese, finely chopped spinach, grated Parmesan cheese, 1 lightly beaten egg, minced garlic, salt, pepper, and nutmeg until thoroughly incorporated.
03 - Unroll the puff pastry sheet onto a lightly floured surface.
04 - Evenly spread the prepared ricotta-spinach mixture over half of the puff pastry, maintaining a 1/2-inch border around the edges.
05 - Fold the puff pastry over the filling to cover, pressing gently to create a seal.
06 - Using a sharp knife or pizza cutter, divide the pastry into 12 uniform strips.
07 - Gently twist each strip several times and arrange them on the prepared baking sheet, ensuring adequate spacing between each twist.
08 - Brush the surface of each pastry twist with the beaten egg wash. Sprinkle with sesame seeds or poppy seeds, if using.
09 - Bake for 18 to 20 minutes, or until the twists are golden brown and have puffed significantly.
10 - Allow the pastry twists to cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • Easy to assemble with minimal prep
  • Great way to use up leftover spinach or ricotta
  • Ready in 40 minutes from start to finish
  • Perfect as finger food for parties potlucks or family movie night
  • Vegetarian and even picky eaters love them
02 -
  • High in protein and calcium from ricotta and Parmesan
  • Easy to double for bigger gatherings
  • Freezes well both before and after baking
03 -
  • Keep the pastry cold while working to ensure it puffs up high in the oven If it gets too warm pop it in the fridge for ten minutes before slicing and twisting
  • Egg wash adds shine and helps seeds stick well but do not miss brushing the edges for full coverage
  • The trick to flakiest texture is not to overload the filling keep it generous but manageable so the pastry can rise

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