Spinach and ricotta pastries
Updated: Jul 25, 2020
This is a super easy adaptation of a spinach and ricotta filling by Silvia Colloca which you can wrap, roll or fold into puff pastry to create a healthy lunch or afternoon snack.
1 large bag baby spinach (300g)
1 garlic clove crushed
300g tub of ricotta
1/4 cup parmesan
1/2 tsp nutmeg
zest of half lemon
Pre-heat oven to 190 degrees. Line a baking tray with baking paper.
Saute baby spinach and garlic in a saucepan with olive oil. Remove from heat and allow to cool
In a medium bowl, whisk the eggs then stir through ricotta, parmesan, nutmeg and lemon zest
Squeeze the excess liquid from the cooled spinach then roughly chop and stir through the ricotta mixture
Cover the ricotta mixture then refrigerate for at least 30 minutes to allow it to firm up
Spoon the filling into puff pastry - you can shape it into a rolls or fold into triangles
Whisk an egg and use this to stick the pastry together and brush the top of the pastry before putting it in the oven
Bake in the over for approximately 20-30 minutes until golden
Puff pastry is messy, so I should let you know there's a step 9 - find pastry flakes throughout the house for the rest of the day or call the dog over to clean it up.