Spinach Puffs Pressure Cooker Recipe
Golden flaky puff pastry filled with a creamy, savory blend of spinach, ricotta, feta, and sun dried tomatoes. Perfect as a snack or an appetizer that’s quick to make and loved by all!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 7 oz Frozen spinach thawed and well squeezed
- 7 oz Ricotta cheese creamy
- 2 oz Feta cheese crumbled
- 1 oz Sun dried tomatoes chopped
- 1 Puff pastry sheet approx. 14 x 9 inches
- 1 pinch Salt and pepper to taste
Instructions
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Squeeze excess water from thawed spinach and roughly chop.
- In a large bowl, mix spinach, ricotta, feta, chopped sun dried tomatoes, salt, and pepper until well combined.
- Unroll puff pastry on a lightly floured surface and cut into 9 equal squares.
- Place a spoonful of filling in the center of each square.
- Fold squares into triangles or rectangles, seal edges by pinching or using a fork.
- Place stuffed pastries on the lined baking sheet spaced apart.
- Bake for 25–30 minutes, until puffed and golden brown.
- Let cool slightly before serving.
Notes
These puffs are best served warm or at room temperature. Store leftovers in an airtight container and reheat in the oven or toaster oven for crispiness.