These Spinach and Ricotta Savory Pop-Tarts are a delightful twist on a classic treat, blending creamy ricotta and vibrant spinach in a flaky, golden crust. Perfect for brunch or a quick snack, they’re ready in just 40 minutes, making them an effortless yet impressive dish. The rich, savory filling pairs beautifully with the buttery pastry, creating a satisfying balance of textures and flavors.
Each bite offers a burst of freshness from the spinach, complemented by the smooth, slightly tangy ricotta. Whether served warm or at room temperature, these pop-tarts are a crowd-pleaser that’s as easy to make as it is delicious. With minimal prep and cook time, you’ll have a homemade treat that feels gourmet without the fuss.
Ingredients for Spinach and Ricotta Savory Pop-Tarts
- 2 cups (10oz/280g) cooked spinach (if using frozen, ensure it’s well-drained and wrung out to remove excess liquid)
- 1 cup (8oz/225g) ricotta cheese
- 1 egg
- Salt and pepper (to taste)
- Puff pastry (store-bought or homemade)
- Egg wash: 1 egg yolk whisked with 4 tablespoons of milk (for brushing)
Step-by-Step Instructions
- Prepare the filling: In a bowl, mix together the cooked spinach, ricotta, egg, and seasoning. If using frozen spinach, ensure it’s thoroughly drained and wrung out to remove excess liquid. Set the mixture aside in the fridge to chill.
- Roll out the pastry: On a floured surface, roll out the puff pastry until it’s ¼ – ½ inch thick.
- Cut the pastry: Using a pizza cutter or knife, cut the pastry into 3-inch x 4-inch rectangles. You’ll need 2 rectangles for each Pop-Tart.
- Assemble the Pop-Tarts: Spoon the spinach and ricotta filling onto one piece of pastry, leaving a border around the edges. Be careful not to overfill, as this can cause the filling to spill out during baking.
- Seal the Pop-Tarts: Brush the edges of the pastry with egg wash, then place the second piece of pastry on top. Press the edges together with a fork to seal. Brush the top of the Pop-Tart with egg wash for a golden finish, and prick the top with a fork to allow steam to escape during baking.
- Bake: Preheat your oven to 400°F (200°C). Bake the Pop-Tarts for 20-23 minutes, or until they are golden brown and puffed.
- Serve: Enjoy your Spinach and Ricotta Savory Pop-Tarts warm from the oven. Tip: You can freeze the Pop-Tarts raw and bake them from frozen when needed, adding a few extra minutes to the baking time.
Perfect Pairings: Sauce and Topping Ideas
Enhance your Spinach and Ricotta Savory Pop-Tarts with a drizzle of *garlic aioli* or a dollop of *marinara sauce* for dipping. For a fresh twist, top with a sprinkle of *chopped parsley* or a light dusting of *grated Parmesan* before serving. These additions will elevate the flavors and add a touch of elegance to your dish.
Make It Your Own: Recipe Variations
Want to mix it up? Swap the spinach for *sautéed kale* or *chopped artichokes* for a different veggie twist. You can also add *crumbled feta* or *shredded mozzarella* to the ricotta filling for extra cheesy goodness. If you’re feeling adventurous, try adding a pinch of *red pepper flakes* for a bit of heat!
Time-Saving Tips for Busy Cooks
Prepping ahead? You can *freeze the assembled pop-tarts* raw on a baking sheet, then transfer them to a freezer bag once solid. When you’re ready to bake, pop them straight into the oven—no thawing needed! This is a great way to have a quick, homemade snack or meal ready in minutes.
Storage and Reheating Made Easy
Store any leftover pop-tarts in an *airtight container* in the fridge for up to 3 days. To reheat, place them in a *preheated oven at 350°F (175°C)* for about 10 minutes to retain their crispiness. Avoid microwaving, as it can make the pastry soggy.
Essential Equipment You’ll Need
To make these pop-tarts with ease, have a *rolling pin* for evenly spreading the puff pastry and a *pizza cutter* or *sharp knife* for precise cutting. A *pastry brush* is perfect for applying the egg wash, and a *fork* will help you seal and vent the pop-tarts beautifully. These tools will streamline your prep process!
Spinach and Ricotta Savory Pop-Tarts
Ingredients
- 2 cups cooked spinach
- 1 cup ricotta
- 1 egg
- Salt and pepper
- Puff Pastry
- Egg wash*
Instructions
- In a bowl mix together the cooked spinach, ricotta, egg and seasoning. If you are using frozen, cooked spinach make sure you drain it really well, wring out a small amount at a time in your hands to remove as much the liquid. Set aside in the fridge.
- Roll out the puff pastry on a floured surface until ¼ – ½ inch thick.
- With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
- Spoon the filling onto a piece of the pastry. Take care not to overfill or the filling will come out.
- Egg wash the edges of the pastry around the filling, lay on the top layer and seal the 2 pieces together with a fork. Egg wash the top of the Pop-Tart, this will give your Pop-Tart a lovely golden color. Prick the top with a fork to release steam while baking.
- Bake at 400oF (200oC) for 20-23 minutes or until golden brown.
- Enjoy warm from the oven.
- Notes: You can freeze the pop tarts raw and then bake from frozen when needed.
- Egg wash: whisk up an egg yolk with 4 tablespoons of milk and brush over pastry.
