Preparation

• Drain ricotta by slicing into quarters and place pieces on a plate lined with a few paper towels for 10 minutes to remove the excess liquid.
• In the meantime prepare the spinach by squeezing out all the excess water. Then using kitchen scissors roughly chop spinach into pieces.
• Place the spinach and drained ricotta cheese in a large bowl and season with a good pinch of salt and black pepper. Mix to combine.
• Crumble in the feta cheese and using kitchen scissors chop up the sun dried tomatoes into small pieces and add them in. Mix to combine and taste for seasoning.
• Preheat oven to 375℉ / 190℃.
• Slice the puff pastry sheet into 9 equal rectangles or squares depending on your sheet. Spray a muffin tin with olive oil spray and place each puff pastry sheet into the muffin pan.
• Using your fingers gently press down the sheets to cover the insides of the cups. Note, you should have excess puff pastry over the sides.
• Add a heaped tablespoon of the filling to each pastry and divide the mixture evenly. Fold the two opposite sides of the puff pastry edges together in the middle so they meet, then fold the remaining two sides together and gently press in the middle to seal.
• Spray or brush the tops with olive oil and bake in the oven for 20 - 25 minutes depending on your oven strength. They should have puffed up and become a beautiful light golden brown color.
• Remove from the oven and allow to cool for 5 minutes in the tray to set.
• Carefully remove them one at a time by sliding a knife underneath to pop them out. Allow to cool for 5 minutes on a wire rack then serve your golden crispy spinach puffs warm or at room temperature.