Spinach Puff Pastry Appetizer
This post may contain affiliate links. Please read my disclosure policy for more details.
In this spinach puff pastry, the flavorful spinach and ricotta filling is wrapped in flaky puff pastry, cut into mini bites, and baked to crispy perfection. It’s a terrific party finger food for your holiday parties.
Published in Dec 2024/updated in Nov 2025
The holiday season has officially begun, and it’s time to re-share this irresistible spinach appetizer made with simple ingredients and baked to crispy perfection.
Join my newsletter for free weekly recipes!
Think of a savoury mixture of spinach and creamy ricotta wrapped in flaky puff pastry, sprinkled with sesame seeds, and baked until golden, warm, and buttery. How delicious is that, seriously?
I promise you’ll love these little spinach bites!
My mum used to make this finger food recipe about 30 years ago. It’s somehow old-fashioned, but it’s so good and inviting that it was always one of the first canapes to disappear off our holiday table!
Today, after so many years, this recipe is still a hit when I want to make an appetizer with spinach, and I love that I can make it in advance and then bake the little bites just before serving.
It’s a crowd-pleaser, delicious, kid-friendly, and perfect for your next potluck, dinner party, or even school lunch box!
Pair these crisp cheese-and-spinach puff pastry bites with mini pizzas, pea hummus, or spicy olives, and watch your guests devour them. Let’s get baking!
List of the ingredients
- Puff pastry
- Fresh or frozen spinach
- Ricotta cheese
- Parmesan cheese
- Garlic
- Salt & pepper
- Breadcrumbs
- Egg
- Seeds (optional)
How to make a spinach puff Pastry Bites
(Note: this is a quick description; the full recipe is at the bottom of the page.)
- Mix the spinach filling ingredients in a bowl until well combined.
- Unroll the pastry sheet (no need to use a rolling pin!).
- Cut it lengthwise into 2 rectangles.
- Place the spinach filling on each sheet, roll up, and make two long logs.
- To harden the pastry and make cutting easier, place it in the freezer for about 1 hour.
- Next, cut each log diagonally into pieces (1.3″/3cm thick).
- Place them in the prepared baking sheet.
- Brush with egg wash, top them with seeds, and bake until the spinach puffs turn crispy and golden brown (about 25 minutes).
Recipe Notes
Spinach Puff Pastry Ingredients
Puff pastry: I recommend buying a 9×13-inch sheet of frozen puff pastry or one sold in the fridge aisle.
Spinach: This appetizer recipe can be made with fresh or frozen spinach. I used 9oz/260 grams of frozen spinach, which, once thawed and drained, makes ¾ cups (5oz/150 grams) as per the recipe.
Ricotta: I recommend buying standard ricotta sealed in containers found in the fridge aisle in many supermarkets. This ricotta is cheaper and works better than fresh, creamy ricotta you might buy from an Italian deli (which is delicious but too watery for this recipe). Feta cheese can be a nice substitute, but adjust the seasoning accordingly, as feta can be pretty salty.
Parmesan cheese: It adds plenty of savoury, nutty flavour, but you can use grated cheddar or pecorino instead of parmesan to make a 100% vegetarian appetizer. Again, adjust the seasoning accordingly if you modify the recipe.
Breadcrumbs: A small handful adds structure to the filling, making it easier to work with. They also absorb moisture.
Salt & pepper: You can easily adjust the seasoning to your taste while mixing the filling ingredients.
Egg + seeds: Brush the rolls with a beaten egg (egg wash) to add shine and texture. Top with sesame, chia, or poppy seeds for added texture. We also love everything but bagel seasoning from TJ’s. : )
Storage tips
These spinach puffs are best served warm, freshly baked, or within a few hours of baking, as the puff pastry remains crisp and flaky. Leftovers keep well in the fridge for 3 days and in the freezer for up to 1 month, stored in an airtight container.
Make ahead
This spinach appetizer can be made ahead of time and frozen once baked or raw.
- Option 1. Bake the spinach puff pastry bites, then freeze them when completely cool. Then, reheat from frozen in a preheated oven (not microwave) until crisp again, for 10-15 minutes.
- Option 2. If you use puff pastry that hasn’t been frozen and cook your spinach, you can freeze the spinach puff pastry logs before baking, then pop them in the oven for 30 minutes before serving.
Note: Although technically possible, I prefer not to refreeze thawed pastry that has not been cooked. That affects the quality and texture.
If you love this spinach puff pastry…
I’m sure you’ll love motr party food ideas or these colourful appetizer recipes to create Italian-style get-togethers for the upcoming holiday season:
- You might like these super quick caprese skewers, sun-dried tomato paste, chickpea bruschetta, or marinated mozzarella.
- If you’re a keen baker, try my Italian focaccia, tomato focaccia, focaccia with olives, or crispy breadsticks. Also, a delicious gorgonzola pizza, artichoke pizza, or caprese pizza, they’re great for sharing!
If you make this delicious spinach puff pastry or have a question, let me know by leaving a comment. I would love to hear from you! x
For more recipe updates, subscribe to my newsletter and follow me on Instagram, Pinterest, and Facebook.
Spinach Puff Pastry
Ingredients
- ¾ cup (5oz/150 grams) fresh or frozen spinach (weighed after cooking or thawing and drained well)*
- ½ cup (5oz/150 grams) Ricotta, drained (if it's too watery)
- ⅓ cup grated parmesan cheese
- ¼ teaspoon grated fresh garlic
- 2 tablespoon breadcrumbs
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- 1 (9×13-inch) sheet puff pastry, fresh or frozen and thawed in the refrigerator
- 1 egg, beaten
- 1 tablespoon poppy or sesame seeds
Instructions
- To start, thaw about 9oz (260 g) of frozen spinach, or blanch 14oz of fresh spinach for 1 minute. Next, once the spinach is thawed or cooked, drain it in a colander, let it cool, and squeeze out excess liquid. Measure out ¾ cups (150 grams), roughly chop it, then use it as directed in the recipe.
- Add the spinach, ricotta (I use a heaped 1/2 cup), parmesan cheese, garlic, breadcrumbs, salt, and pepper to a mixing bowl. Mix until combined. Taste and make sure you're happy with the seasoning. You might want to add more salt, garlic, or even parmesan, according to your taste.
- Roll out the puff pastry sheet on parchment paper or on a lightly floured surface. Cut it in half lengthwise to get two rectangles—there is no need to use a rolling pin.
- Divide the spinach filling between the two rectangles, then roll each rectangle tightly to make two long logs filled with the spinach mixture. Wrap them in plastic wrap or parchment paper and freeze for about 1 hour to harden the pastry and make cutting easier and cleaner.
- Preheat the oven to 400℉/200℃, line a baking sheet with parchment paper, and bring the puff pastry to room temperature for about 10 minutes.
- Cut each puff pastry and spinach log diagonally into 1.3-inch/3cm slices, place them on the baking sheet, brush with the beaten egg, and sprinkle with seeds.
- Bake for 25 minutes until the pastry is deeply golden and crisp. Serve this spinach appetizer while it's still warm and crisp. Enjoy!
