Description
Flaky puff pastry twists filled with a creamy mixture of spinach, ricotta, mozzarella, and Parmesan, brushed with egg wash and baked until golden and puffed. These handheld twists are perfect as an appetizer, snack, or light lunch, and they freeze and reheat beautifully.
Ingredients
- Puff pastry sheets, 2 sheets (about 17 oz total), thawed but still cold
- Fresh spinach, 4 cups (about 10 oz) or 10 oz frozen spinach, thawed and squeezed dry
- Ricotta cheese, 1 cup
- Mozzarella cheese, 1 cup shredded
- Parmesan cheese, 1/2 cup grated
- Garlic, 2 cloves minced
- Olive oil, 1 tablespoon
- Salt, 1/2 teaspoon
- Black pepper, 1/4 teaspoon freshly ground
- Egg, 1 beaten (for egg wash)
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Combine Ingredients: In a skillet, heat 1 tablespoon olive oil over medium heat. Add 2 cloves minced garlic and cook until fragrant, about 30 seconds. Add the fresh spinach and cook until wilted, about 2 to 3 minutes. If using frozen spinach, ensure it is fully thawed and squeezed dry before adding to the bowl. Transfer cooked spinach to a mixing bowl and allow to cool slightly. Stir in 1 cup ricotta, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well combined.
- Prepare Your Cooking Vessel: On a lightly floured surface, gently roll each puff pastry sheet to smooth seams and lightly enlarge them. Keep the pastry cold while working to help it puff in the oven.
- Assemble the Dish: Spread the spinach and cheese mixture evenly over one puff pastry sheet, leaving a small border around the edges. Place the second puff pastry sheet on top and press gently to seal. Using a sharp knife or pizza cutter, slice the layered pastry into 1-inch wide strips. Twist each strip a few times to create the twist shape and place them on the prepared baking sheet, leaving space between each twist.
- Cook to Perfection: Brush each twist with the beaten egg for a glossy, golden finish. Bake in the preheated oven for 18 to 20 minutes, or until the pastry is puffed and deep golden brown and the filling is hot.
- Finishing Touches: Remove the twists from the oven and transfer to a wire rack. Let them cool for 3 to 5 minutes so the filling sets slightly and the pastry stays crisp.
- Serve and Enjoy: Serve warm with marinara sauce, garlic aioli, or your favorite dip. Garnish with chopped parsley or extra grated Parmesan if desired.
Notes
- Keep puff pastry cold until the moment you bake to ensure maximum puff and flakiness.
- Thoroughly squeeze cooked or thawed spinach to remove excess moisture and prevent a soggy filling.
- You can assemble ahead and refrigerate unbaked twists for a few hours, then brush with egg wash and bake before serving.
- Twists freeze well. Freeze baked twists in a single layer, then store in a freezer bag. Reheat in a 350°F oven until crisp and warmed through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving (about 2 twists)
- Calories: 260
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 45 mg
Keywords: spinach, cheese, stuffed twists, puff pastry, appetizer, snack, vegetarian, party food, savory pastry