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SPINACH AND RICOTTA PUFF PASTRY RECIPE

How to Make Homemade Spinach and Ricotta Puff Pastry

This spinach and ricotta puff pastry bake is a simple and versatile recipe, perfect for a homemade dinner without complications. The creamy filling of ricotta and spinach, enriched with a light layer of tomato sauce and enclosed in a crisp puff pastry base, creates a pleasant balance of textures and flavors that makes the dish satisfying yet light.

It’s a practical preparation made with common ingredients and clear steps, ideal even on busy days. It can be served as a main dish with a fresh salad or sliced for a quick lunch or an informal dinner. If you enjoy easy dishes like this, you can explore more ideas in our Mediterranean recipes collection. An easy recipe for everyday cooking, in true Healthy & Delicious style. You’ll find the full video recipe at the end of the page.

RECIPE DETAILS

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4

Difficulty: ⭐☆ ☆ (Easy)
Special Diets: Mediterranean
Meal Type: Lunch, Dinner
The quantities can be easily doubled or halved

Estimated nutritional values per serving: 460 kcal · 34 g carbohydrates · 18 g protein · 30 g fat

INGREDIENTS SPINACH & RICOTTA

1 sheet of puff pastry
10.6 oz (300 g) spinach
7 oz (200 g) ricotta cheese
17.6 oz (500 g) tomato passata (tomato purée)
3.5 oz (100 g) cooked ham, sliced
1 garlic clove
Parmigiano Reggiano DOP, to taste
Extra virgin olive oil, to taste
Salt, to taste

HOW TO MAKE IT STEP BY STEP

1 - Cook the spinach

Wash the spinach thoroughly
Add it to a pan with a drizzle of extra virgin olive oil and the garlic clove
Cook until wilted and soft
Remove the garlic and squeeze the spinach well to remove excess moisture

2 - Make the tomato sauce

Heat a little extra virgin olive oil in a pan
Add the garlic clove and tomato passata
Season with salt
Let the sauce simmer until cooked and slightly thickened, then remove the garlic

3 - Prepare the filling

Place the ricotta, cooked spinach, and a pinch of salt in a bowl
Blend until smooth and creamy

4 - Fill the puff pastry

Unroll the puff pastry on a work surface
Spread an even layer of the spinach and ricotta cream over the pastry
Add the slices of cooked ham
Sprinkle with Parmigiano Reggiano

5 - Shape the pinwheels

Roll the pastry tightly from the long side to form a log
Cut into slices about 3–4 cm thick

6 - Prepare the baking dish

Spread a thin layer of tomato sauce on the bottom of a baking dish
Arrange the pinwheels side by side

7 - Finish and bake

Cover the pinwheels with the remaining tomato sauce
Sprinkle with Parmigiano Reggiano
Drizzle with a little extra virgin olive oil

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8 - Bake

Preheat the oven to 350°F (180°C) using static mode
Bake for about 40 minutes, until golden and bubbly

TIPS FOR PERFECT RESULTS

RECIPE VARIATIONS

This spinach and ricotta puff pastry can easily be adapted depending on your needs or the occasion. For a lighter or vegeterian option, you can skip the ham and lean into a Mediterranean-style version, pairing it with other simple oven-baked dishes from our collection of Mediterranean recipes, like our vegeterian versions of Lasagna or Gnocchi.
If you’re cooking for guests with specific dietary needs, you can explore ideas from our gluten-free recipes section for naturally gluten-free fillings to use with alternative pastry bases.
For a completely plant-based twist, the ricotta can be replaced with a vegetable-based cream inspired by our vegan recipes, turning this dish into a dairy-free option that still feels comforting and satisfying.

To get the best result with this spinach and ricotta puff pastry, focus on three key elements: moisture control, balance, and layering. Make sure the spinach is well wilted and well squeezed before blending it with the ricotta, so the filling stays creamy without releasing excess liquid during baking. Spread the filling in a thin, even layer and avoid overfilling the pastry, which helps it roll neatly and bake evenly. The tomato sauce should be well cooked and slightly thick, adding flavor without soaking the puff pastry and compromising its crisp texture.

FAQs SPINACH & RICOTTA PUFF PASTRY

Can I prepare this spinach and ricotta puff pastry in advance?

Yes, you can assemble the puff pastry rolls a few hours ahead and keep them covered in the refrigerator. When ready to cook, place them in the baking dish, add the tomato sauce, and bake as directed. This helps keep the pastry crisp and the filling fresh.

How do I prevent the puff pastry from becoming soggy?

The key is controlling moisture. Make sure the spinach is well wilted and squeezed before mixing it with the ricotta, and use a tomato sauce that is thick and well cooked. Spreading the filling in a thin, even layer also helps the pastry bake properly.

Can I freeze spinach and ricotta puff pastry?

Yes, this recipe freezes well. You can freeze the assembled, unbaked pinwheels on a tray, then transfer them to a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the cooking time, until golden and fully cooked.