Spinach Ricotta Bites: The Perfect Easy Appetizer for Every Occasion

These spinach ricotta bites are little golden parcels of cheesy, savory goodness that disappear as soon as they hit the table. With creamy ricotta, tender spinach, and a flaky outer layer, they’re easy to make, quick to bake, and perfect for serving at parties, family gatherings, or as a light snack.

Why You’ll Love This Recipe

I love how these bites manage to be both elegant and fuss-free. The spinach adds freshness, the ricotta makes them creamy, and the flaky pastry gives a satisfying crunch. They’re versatile enough for casual game nights or more formal dinners, and I can make them ahead of time so I’m not rushing before guests arrive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheets, thawed

• Ricotta cheese

• Fresh or frozen spinach (thawed and well-drained)

• Grated Parmesan cheese

• Egg (for binding and egg wash)

• Garlic powder

• Salt and pepper

• Optional: red pepper flakes or nutmeg for extra flavor

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix ricotta, spinach, Parmesan, egg, garlic powder, salt, and pepper until well combined.

3. I roll out the puff pastry sheets and cut them into squares (about 2–3 inches each).

4. I place a spoonful of the spinach ricotta mixture in the center of each square.

5. I fold the corners toward the center and pinch to seal, or simply fold into triangles for a simpler shape.

6. I brush the tops with egg wash for a golden finish.

7. I bake for 15–18 minutes, until the pastry is puffed and golden brown.

8. I let them cool slightly before serving—they’re delicious warm or at room temperature.

Servings and timing

This recipe makes about 20–24 bites. Prep time is around 15 minutes, and baking takes 15–18 minutes, so they’re ready in under 35 minutes.

Variations

• I sometimes add shredded mozzarella to make them extra cheesy.

• For a Mediterranean twist, I stir in chopped sun-dried tomatoes or olives.

• I’ve also swapped puff pastry for phyllo dough for a crispier, lighter bite.

Storage/Reheating

I store leftover bites in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for 5–7 minutes to restore the crispness. They can also be frozen before baking and baked straight from frozen—just add a few extra minutes.

FAQs

Can I make these ahead of time?

Yes, I often assemble them in the morning, refrigerate, and bake right before serving.

Can I use fresh spinach instead of frozen?

Absolutely. I sauté fresh spinach until wilted, then squeeze out all the excess liquid before mixing it into the filling.

What’s the best pastry to use?

I prefer puff pastry for its light, flaky texture, but phyllo or even biscuit dough works for a different twist.

Can I make them bite-sized for parties?

Yes, I cut the pastry into smaller squares and use less filling—perfect for finger food.

Do they taste good cold?

They’re best warm, but they still taste great at room temperature, making them ideal for buffets and picnics.

Conclusion

Spinach ricotta bites are my go-to appetizer when I want something that’s easy to prepare, looks impressive, and tastes incredible. With their creamy filling and crisp pastry, they’re the perfect little bites for any occasion—and they never last long once I put them out.

Spinach Ricotta Bites: The Perfect Easy Appetizer for Every Occasion

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These Spinach Ricotta Bites are golden, flaky parcels filled with creamy ricotta, savory spinach, and Parmesan. Easy to prepare, quick to bake, and perfect for any occasion, they make a crowd-pleasing appetizer or snack that’s as elegant as it is effortless.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 15–18 minutes
• Total Time: 30–33 minutes
• Yield: 20–24 bites
• Category: Appetizer, Snack
• Method: Baking
• Cuisine: Mediterranean-Inspired
• Diet: Vegetarian

Ingredients

• 2 sheets puff pastry, thawed
• 1 cup ricotta cheese
• 1 cup fresh or frozen spinach, thawed and well-drained
• 1/2 cup grated Parmesan cheese
• 1 large egg (for binding)
• 1 large egg, beaten (for egg wash)
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• Optional: pinch of red pepper flakes or nutmeg

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Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix ricotta, spinach, Parmesan, 1 egg, garlic powder, salt, and pepper until combined.
3. Roll out puff pastry sheets and cut into 2–3 inch squares.
4. Place a spoonful of filling in the center of each square.
5. Fold corners toward the center and pinch to seal, or fold into triangles.
6. Brush tops with beaten egg for a golden finish.
7. Bake 15–18 minutes, until pastry is puffed and golden brown.
8. Cool slightly before serving. Enjoy warm or at room temperature.

Notes

• Add shredded mozzarella for extra cheesiness.
• For a Mediterranean twist, add chopped sun-dried tomatoes or olives to the filling.
• Swap puff pastry for phyllo dough for a lighter bite.
• Store in the fridge for up to 3 days; reheat in the oven for crispness.
• Can be frozen before baking and baked from frozen with extra time.

Nutrition

• Serving Size: 1 bite
• Calories: 95
• Sugar: 0g
• Sodium: 110mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 20mg