Steam curls up from the valve and your stomach starts talking back. You remember that feeling when the kitchen smells so good it almost hurts. It’s that warm, cozy kind of hunger that’s ready to make ya cook real good.
You spot the puff pastry waiting all flakey and soft, and you sense the spinach mixture bubbling under the surface. You gotta squeeze every bit of flavor outta those ingredients before you stuff ‘em in the pastry squares.
With the sealing ring set and the valve ready, it’s just you and the cooker now. You wait for that valve hiss like it’s a little victory cheer. This recipe is simple but gets your taste buds doing a happy dance every single time.
Why This Recipe Works Every Single Time
- The quick release helps you keep the puff pastry crisp and not soggy, which is kinda key.
- Thawing and squeezing the spinach keeps your filling from getting watery and sad.
- Ricotta and feta blend together to make a creamy, tangy filling that’s just right.
- The puff pastry squares fold super easy and seal tight, so nothing leaks out.
- Sun dried tomatoes add a sweet tang that brightens up every bite.
- The valve hiss tells you when the cooker’s ready for the next step, so you never overcook.
What Goes Into the Pot Today
- 7oz frozen spinach, thawed and squeezed dry real well.
- 7oz ricotta cheese, creamy and mild.
- 1 puff pastry sheet, roughly 14 by 9 inches (you can find it in the freezer section).
- 2oz feta cheese, crumbled for that tangy punch.
- 1oz sun dried tomatoes, chopped up nicely so they mix easily.
- Salt to bring out all the flavors.
- Freshly ground black pepper for a little zip.
- A pinch of flour for rolling out the pastry if it’s sticky.
- Parchment paper to line your baking sheet and keep things neat.
- Fork for crimping edges if you feel fancy.
These ingredients work together in the pressure cooker to make a snack that feels special but doesn’t take forever to make.
Walking Through Every Single Move
- Start by preheating your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper so puff pastry won’t stick.
- Take your thawed spinach and squeeze out as much water as you can. Wet filling means soggy puffs, and you ain’t here for that.
- Mix spinach with ricotta, feta, chopped sun dried tomatoes, salt, and pepper in a bowl till it’s nicely combined.
- Unroll the puff pastry on a lightly floured surface to stop it from sticking. Cut it into 9 squares about the same size.
- Plop a spoonful of your spinach mixture in the center of each square — don’t go overboard or they’ll be hard to seal.
- Fold each square over into a triangle or rectangle shape. Pinch the edges tightly and press down with a fork if you like them neat.
- Place your filled puffs on the baking sheet making sure they don’t touch so they puff up nicely.
- Bake them for 25 to 30 minutes till they’re golden and fully puffed. Let ‘em cool just a bit before you dig in.
Smart Shortcuts for Busy Days
- Use pre-chopped sun dried tomatoes from the store, save you chopping time.
- Swap out fresh spinach for frozen one, just thaw and squeeze, no washing needed.
- Buy puff pastry that’s already rolled out and ready to go, no need for extra rolling.
- Mix everything up the night before, wrap it tight and just fill and bake the next day.
- If you’re rushing, bake just 20 minutes then check the color, sometimes ovens run hotter.
What It Tastes Like Fresh From the Pot
The outside is golden and buttery, flaky layers dancing in the light. You bite in and hear that crisp snap you remember from the best bakeries.
The filling is creamy with ricotta’s mild silkiness mixed with tangy feta bites. The spinach brings a fresh earthiness while sun dried tomatoes add a bit of sweet surprise.
The whole snack melts in your mouth with a cozy warmth, perfect for anytime you want something satisfying but not too heavy.
Keeping Leftovers Fresh and Ready
- Wrap leftover puffs in foil and keep ‘em in the fridge for up to 3 days. Reheat in the oven with the quick release valve on for a fresh crisp.
- For longer storage, freeze the puffs in an airtight container. Thaw in fridge overnight before reheating.
- If you got leftovers after freezing, pop them in the toaster oven set to medium heat to crisp them up quick.
- Keep any filling separately in a sealed container for up to 2 days if you wanna refill more puff pastry later.
Everything Else You Wondered About
- Can I use fresh spinach instead of frozen? Yeah you can but you gotta cook it down and squeeze out all the moisture before mixing.
- What’s the sealing ring do? It keeps your pressure cooker sealed tight so the steam pressure builds up correctly for even cooking.
- Why quick release instead of slow release? Quick release stops cooking fast so your puff pastry doesn’t go soggy from lingering steam.
- Can I add other veggies to the filling? Sure, chopped mushrooms or roasted peppers work great but keep ‘em dry or it messes with the pastry.
- What if my puff pastry tears? Patch any tears with a little water and pinch tight before filling so it doesn’t leak.
- How do I know when the valve hiss is right? You watch for a steady stream of steam escaping, then start timing your baking or quick release.
For related tips on timing and pressure cooking techniques, check out Easy Thai Baked Chicken Meatballs, Apple Galette Vegan Gluten Free, and Delicious Enchilada Pasta recipes that give detailed pressure cooker guidance.
Spinach Puffs Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 7 oz Frozen spinach thawed and well squeezed
- 7 oz Ricotta cheese creamy
- 2 oz Feta cheese crumbled
- 1 oz Sun dried tomatoes chopped
- 1 Puff pastry sheet approx. 14 x 9 inches
- 1 pinch Salt and pepper to taste
Instructions
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Squeeze excess water from thawed spinach and roughly chop.
- In a large bowl, mix spinach, ricotta, feta, chopped sun dried tomatoes, salt, and pepper until well combined.
- Unroll puff pastry on a lightly floured surface and cut into 9 equal squares.
- Place a spoonful of filling in the center of each square.
- Fold squares into triangles or rectangles, seal edges by pinching or using a fork.
- Place stuffed pastries on the lined baking sheet spaced apart.
- Bake for 25–30 minutes, until puffed and golden brown.
- Let cool slightly before serving.
