Ina Garten Spinach Puff Pastry Recipe
Elegant appetizers always impress guests. This dish feels simple yet refined. Flaky layers bake up golden and crisp. The filling tastes rich and balanced.
Ingredients
- 2 sheets puff pastry thawed
- 2 cups fresh spinach chopped
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ¾ cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon nutmeg
- Salt to taste
- Black pepper to taste
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Heat olive oil in a skillet.
- Sauté garlic until fragrant.
- Add spinach and cook until wilted.
- Remove excess moisture from spinach.
- Mix spinach with ricotta and Parmesan.
- Season with salt, pepper, and nutmeg.
- Roll puff pastry on a flat surface.
- Cut pastry into equal rectangles.
- Spoon filling onto each piece.
- Fold pastry and seal edges gently.
- Brush tops with beaten egg.
- Bake for 18–22 minutes.
- Cool slightly before serving.
Notes
- Always drain spinach very well.
- Keep puff pastry cold before baking.
- Do not overfill the pastry.
- Seal edges firmly to prevent leaks.
- Bake until deeply golden.