Kale and Ricotta Spinach Puff Pastries

A pale green plate with 2 Kale and Ricotta Spinach Puff Pastries resting on top of 3 kale leaves.

These delightful little puff pastries look impressive but couldn’t be simpler to make thanks to the wonders of frozen chopped kale and pre-rolled puff pastry sheets. I like to make these whenever an appetizer emergency strikes as I usually have all the ingredients handy (and by appetizer emergency I mean when I realize halfway through a glass of wine that I haven’t eaten all day). I’ve used feta, Boursin, and fresh goat cheese in place of the ricotta, but there’s something about the delicate pillowy texture ricotta that I feel is perfectly copacetic with the rest of the ingredients. Take the puff pastry out of the freezer at the same time as the kale and forget about them for a half or so until they’re both defrosted. If you can’t find frozen chopped kale feel free to use spinach instead (or any other green you can find in the freezer section). I should add that these make excellent cold or reheated leftovers, just brush them with some melted butter and heat in a warm oven for 5-6 minutes.

kale and ricotta spinach puff pastry:

1 sheet of frozen puff pastry, thawed in the fridge or at room temperature

About 250 grams of frozen kale, thawed and squeezed out of all excess moisture

1 clove of minced garlic

1 shallot, finely diced

2/3 cup ricotta cheese

1/2 teaspoon kosher or sea salt

Freshly cracked black pepper

2 eggs

A couple of gratings of fresh nutmeg, or a pinch of dried

  1. Preheat the oven to 425 degrees.
  2. Mix together the thawed and thoroughly drained kale, garlic, shallots, ricotta, salt, pepper, grated nutmeg, and one egg until totally combined. Set aside.
  3. Unroll the puff pastry onto a baking sheet, using the attached parchment paper as a base. Using a sharp knife or pizza cutter slice the puff pastry into 9 squares.
  4. Using two spoons evenly distribute the kale mixture into the centre of each square, you might not need the entire mixture (in which case, extras can be used as the base for a super tasty quiche).
  5. Carefully fold the corners of each puff pastry square into the centre and pinch together, it’s okay if you need to stretch the dough a bit to get the corners to stay together.
  6. Whisk the remaining egg and brush onto the puff pastries with a pastry brush. Bake for 25 minutes or until the puff pastries are nicely and lightly browned. Serve immediately or at room temperature.

And just because I saw Slowdive AKA my favourite band of all time just a few weeks ago (although it feels like a million years ago now) I’ve been listening to their latest album with the frequency of a fan obsessed. I think this song is so beautiful, I’m so happy I got to see them play it live. Just some very lovely shimmery shoegaze for a rainy afternoon.

Slowdive – Sugar for the Pill

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