Ricotta and spinach stars ⁠

Ricotta and spinach stars ⁠

1 sheet puff pastry, thawed ⁠
3 cups packed, fresh spinach leaves, packed ⁠
1/2 cup ricotta ⁠
1 unit egg, beaten ⁠
Extra virgin olive oil to taste ⁠
salt and pepper to taste to taste ⁠
⁠
- Make the filling: in a large pan sautee the spinach with some olive oil and salt. ⁠
- Cool and squeeze out excess moisture, and chop spinach finely ⁠
- Combine chopped spinach with ricotta, set aside⁠
- Preheat your Fritaire to 320F and line the Air stand with parchment paper ⁠
- Using a large star cutter cut out about 12/14 2 1/2-inch stars.⁠
- Divide the filling between 6/7 stars, brush the borders with egg wash and place the remaining stars on top of the ones with the filling. ⁠
- Seal the edges with a fork.⁠
- Bake the ricotta and spinach stars in batches, for 20-25 minutes, or until puffed up and golden brown.⁠
- Serve warm.⁠

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Frequently Asked Questions

Compact chamber + fast airflow.

That air fryers don’t use oil at all—most recipes still benefit from a small amount for texture and flavor.

An air fryer uses circulating hot air, while a deep fryer cooks food by fully submerging it in oil.

Air-frying typically uses less oil than deep frying, which can reduce overall fat intake.

No, air fryers are used by individuals, families, and meal preppers alike.

Air fryers are generally safe to run unattended but should be checked for doneness.

No — air fryers have become a long-term kitchen staple due to convenience and versatility.

Light cleaning after each use is recommended to prevent buildup and odors.

No — some liners can block airflow or contain materials not rated for high heat.

Air fryers can cook faster and crisp with less oil, but health depends on ingredients used.

Clean removable parts after use and wipe down non-removable components once cooled.

Rapid air circulation delivers consistent heat directly to the food’s surface.

Air fryers typically handle smaller batches due to size and airflow requirements.