SPINACH & RICOTTA RECIPE:
Easy Dinner with 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. Key steps of the recipe are supported by images showing textures and techniques, you’ll find the full video recipe at the end of the page.
VIDEO RECIPE SPINACH & RICOTTA
RECIPE SCORECARD
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* Based on our internal rating system
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8.0
NUTRITIONAL VALUES
* Calculated per portion using standard ingredient databases
460 kcal
34 g
18 g
30 g
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Meal Type:
15 minutes
40 minutes
55 minutes
4
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RECIPE PROFILE
✓ 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
INGREDIENTS SPINACH & RICOTTA
"This is one of those recipes that delivers maximum comfort with very little effort in the kitchen. The combination of creamy ricotta, tender spinach, and crispy puff pastry creates a complete meal that feels indulgent but stays balanced thanks to the tomato base and vegetable filling. It’s perfect when you want something filling that still feels homemade and light enough for everyday cooking."
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+ HOW TO MAKE IT STEP BY STEP
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
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
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
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Cook the greens
+ RECIPE MOMENTS
Make the sauce
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
Blend until smooth
Fill the pastry
The pinwheels
Prepare the baking
8. Bake
✓ Preheat the oven to 350°F (180°C) using static mode
✓ Bake for about 40 minutes, until golden and bubbly
7. Finish and bake
✓ Cover the pinwheels with the remaining tomato sauce
✓ Sprinkle with Parmigiano Reggiano
✓ Drizzle with a little extra virgin olive oil
The final touch
Bake
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 ABOUT PUFF PASTRY & VEGGIES
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.
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