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Sfogliatine with Mushrooms, Spinach and a Grated of Ricotta Salata

Sfogliatine with Mushrooms, Spinach and a Grated of Ricotta Salata

Avatar of Anna MariaAnna Maria
Sfogliatine with mushrooms and spinach is a dish rich in flavor and easy to prepare.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 0 minutes
Total Time 35 minutes
Course Antipasti
Cuisine Italian
Servings 6


  • 1 pkg of puff pastry thawed in the refrigerator
  • 6 oz cremini mushrooms 170g
  • 10 oz of spinach 300g
  • 1 clove of garlic
  • salt and pepper
  • 2-3 tbsp of grated Ricotta Salata cheese 50g
  • extra virgin olive oil


  • Cut the puff pastry into squares of 10x10cm (4×4 inches) or 7x12 cm ( 3x5 inches), with a knife draw the central perimeter of your squares, this helps you to fill well only the center of your square of puff pastry.
  • Using a fork, dock the inside of the pastry (do not dock the border) this will prevent the inside from rising as high as the sides.
  • Brush with a beaten egg but only the outer edge of the square of puff pastry.
  • Bake at 425°F (218°C)(center rack) for 20 minutes, or until the puff pastry is golden brown.
  • Remove from the oven, place on a cooling rack, and allow to cool slightly.
  • In the meantime that the puff pastries are in the oven, prepare the mushrooms and spinach.
  • In a pan, put 2 tablespoons of olive oil and a clove of garlic, as soon as it starts to fry, put the clean and cut mushrooms.
  • When the mushrooms are half cooked, add the spinach you previously sautéed in the pan and season with salt and pepper.
  • Cook for another 5 minutes so that everything is flavored.
  • Remove the clove of garlic.


Keyword mushrooms, ricotta, sfogliatine, spinach
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