Ingredients
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 7 large eggs, beaten
- 2 cups chopped fresh baby spinach
- ½ cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- 3 tablespoons shredded fontina cheese
- ¼ teaspoon kosher salt
Why This Recipe Is So Loved
Pro Cooking Tips
- Use cold puff pastry straight from the fridge to help it puff up nicely while baking.
- Brush the pastry edges with a little egg wash to achieve a golden, shiny finish.
Step 1
Warm your oven to 350°F (175°C). Take each puff pastry sheet and cut it into nine squares. Gently roll each square so it fits nicely into a small 3-inch pie pan. Press the pastry into the pans, then set them all on a baking sheet. To keep the pastry from puffing up too much, pour a little ceramic baking beads into each one.
Step 2
Pop the pans into the oven and bake for about 5 minutes. While the pastry is baking, whisk together the eggs, spinach, milk, ricotta, Parmesan, mozzarella, fontina, and a pinch of salt and pepper until everything is well combined.
Step 3
When the pastry shells come out, carefully remove the ceramic beads. Spoon the egg and cheese mixture evenly into each pastry cup. Return them to the oven and bake until the tops turn a nice light golden color, which usually takes around 30 minutes. Let them cool slightly before digging in!
