Spinach and Ricotta Puff Pastry Twists

Ingredients

  • 1 sheet Puff Pastry (thawed if frozen)

  • 1 cup Fresh spinach, finely chopped and squeezed dry

  • ½ cup Ricotta cheese

  • ¼ cup Parmesan cheese, finely grated

  • 1 clove Garlic, minced

  • 1 Large egg (for egg wash)

  • Optional: Flaky sea salt or sesame seeds for topping

  • Seasoning: A pinch of nutmeg, salt, and black pepper to taste

Instructions

1. Prepare the Filling

In a medium mixing bowl, combine the ricotta cheese, grated Parmesan, and minced garlic. Stir in the chopped spinach. Pro Tip: Ensure your spinach is very dry; any excess moisture will make the pastry soggy. Add a pinch of salt, pepper, and nutmeg, then mix until smooth.

2. Assemble the Pastry

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry sheet into a large rectangle. Spread the spinach and cheese mixture evenly over one-half of the pastry sheet, leaving a small border at the edges.

3. Fold and Cut

Fold the empty half of the pastry over the filling, creating a long sandwich. Use a rolling pin to gently press the layers together. Using a sharp knife or a pizza cutter, slice the pastry into strips about 2 cm (¾ inch) wide.

4. The Twist

Take each strip and gently twist it 3–4 times to create a spiral shape. Place the twists onto your prepared baking sheet, pressing the ends down slightly so they don’t uncurl during baking.

5. Bake to Perfection

Beat the egg with a teaspoon of water and brush the tops of the twists generously. Sprinkle with flaky sea salt or sesame seeds. Bake for 15–18 minutes, or until the pastry is puffed up and a deep golden brown.

Serving Suggestion

Let them cool for 5 minutes before serving so the cheese sets. These are best enjoyed warm and pair wonderfully with a simple marinara dipping sauce or a light balsamic glaze. Enjoy your homemade savory treats!