First Step: Preheat your oven to 180°C (350°F) and prepare two standard muffin or cupcake tins by lightly spraying or oiling them. This keeps your puffs from sticking and helps crisp the pastry.

Second Step: Lightly whisk one egg in a bowl. Add the well-drained ricotta cheese, thawed and thoroughly squeezed spinach, grated cheddar cheese, salt, and black pepper. Incorporate any optional ingredients like crumbled feta, sun-dried tomatoes, or minced garlic. Mix until all ingredients are evenly combined and adjust seasoning to taste.

Third Step: Roll out the defrosted puff pastry sheets on a lightly floured surface. Cut each sheet into nine equal squares, making 18 squares total. Use approximately 15 squares for the recipe, saving some for extras. Press each pastry square into the muffin tins gently to form a cup shape for the filling.

Fourth Step: Divide the spinach ricotta mixture evenly among the pastry cups, about one tablespoon per cup, ensuring not to overfill which can cause bursting during baking. Carefully fold the four corners of each pastry square toward the center to seal the filling.

Fifth Step: Brush the tops of the pastry cups with the beaten egg or olive oil. This step helps the puffs achieve a deep golden color and appetizing crispness. Bake in the preheated oven for 15–20 minutes or until the puffs are puffed up and golden brown.

Final Step: Allow the spinach ricotta puffs to cool for about 5 minutes before carefully removing them from the tins. Serve warm or at room temperature. They can be accompanied by a fresh tomato-based dip or simply enjoyed as-is.