vegan puff pastries with spinach & “ricotta”


Fancy a comforting, crunchy-yet-creamy treat that can also serve as a great make-ahead appetizer? These vegan puff pastries with spinach & “ricotta” are just that! The spinach, mushroom, and tofu “ricotta” filling is ready in 10-15 minutes, and the pastry is brushed with maple butter for an extra festive feel. And you can prepare these in advance, freeze them, and then bake when ready!

vegan puff pastries with spinach & “ricotta” vegan puff pastries with spinach & “ricotta” vegan puff pastries with spinach & “ricotta”

vegan puff pastries with spinach & “ricotta”

Vegan Puff Pastries with Spinach & “Ricotta”

5 from 2 votes
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Prep Time: 25 minutes
Cook Time: 45 minutes
Author: Kathryn & Bryan | Tasty, Thrifty, Timely
Servings: 6 servings


  • ½ tbsp olive oil
  • 2 cloves garlic minced
  • ½ white onion diced
  • 110 g cremini mushrooms roughly chopped (1 ¼ cup, or mushrooms of choice)
  • 1 block frozen cooked spinach or roughly 2 cups fresh
  • ¼ tsp salt
  • tsp black pepper
  • 1 cup tofu ricotta half batch of our recipe
  • 2 squares frozen puff pastry thawed!
  • 1 tsp sesame seeds
  • 1 tbsp melted vegan butter
  • ½ tbsp maple syrup


  • Heat the oil over medium-low heat and saute the onion and garlic with a sprinkle of salt and pepper for 2 minutes until fragrant. 
  • Add the mushrooms and cook for 5 minutes until softened. 
  • Season with salt and pepper again and add the spinach. Cook for an additional 2 minutes and remove the pan from the heat. 
  • Allow to cool while you make the “ricotta”. 1 cup or a ½ batch of our recipe is all you need for these 6 puff pastry pockets. 
  • Roll out the pastry on a lightly floured surface so you can get 12 equal squares. Slice the pastry into 12 squares, spoon heaping tablespoons of the filling in the center of 6 squares. Working one at a time, dip your fingers in a bit of warm water and dampen the edge of the bottom pastry. Cover the filling with one of the remaining squares of pastry and seal the edges by crimping them with a fork (see process photos in the blogpost for a clear depiction).
  • Freeze the pastries on a baking sheet for 30 minutes. If you need to bake these right away you can, but it is a great idea to let the butter firm up again in the freezer for a few minutes. If you would like to freeze these for longer, after the 30 minutes transfer the pastries to a freezer bag or container with wax or parchment paper between each. 
  • When you’re ready to bake the pastries, heat your oven to 400ºF/200ºC. Remove the pastries from the freezer. Make 3 parallel slits in the top of each (if they have been frozen for a few days make sure you slice all the way through the top layer of pastry so the steam can escape as these bake). Brush the pastries with melted butter and sprinkle with sesame seeds. 
  • Bake for 20-35 minutes.
  • I like to check them after 20 minutes, turn the pan, and baste with a bit more maple butter. If the pastries have not been in the freezer for long they may be done around 25 minutes. If they have spent longer in the freezer I find they can take closer to 35 minutes to get nicely browned. Cooking time may vary depending on your brand of pastry.
  • Best served warm!
  • Leftovers can be reheated in the oven at 400ºF/200ºC for roughly 8 minutes. Watch them carefully so they don’t burn on top!


Find more of Kathryn & Bryan’s recipes on their website and Instagram.
Tried this recipe?Let us know how it was!


Vegan Puff Pastries with Spinach & “Ricotta”

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Hi I’m Kathryn! An actress and the recipe creator behind Tasty, Thrifty, Timely. My husband Bryan is behind-the-scenes of our photos and videos. We hope you enjoy our easy recipes that make vegan cooking at home… Tasty, Thrifty, and Timely! Follow Kathryn on Instagram | Visit the Tasty Thrifty Timely Blog.

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