Savory Spinach Ricotta Pop-Tarts

• Vegetarian

• Produce

  • 2 cups Spinach, cooked

• Refrigerated

  • 1 Egg
  • 1 Egg wash

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 Puff pastry

• Dairy

  • 1 cup Ricotta

Found on biggerbolderbaking.com

Ingredients

• 2 cups (10oz/280g) cooked spinach
• 1 cup (8oz/225g) ricotta
• 1 egg
• Salt and pepper
• Puff Pastry
• Egg wash*

Directions

• In a bowl mix together the cooked spinach, ricotta, egg and seasoning. If you are using frozen, cooked spinach make sure you drain it really well, wring out a small amount at a time in your hands to remove as much the liquid. Set aside in the fridge.
• Roll out thepuff pastry on a floured surface until ¼ - ½ inch thick.
• With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
• Spoon the filling onto a piece of the pastry. Take care not to overfill or the filling will come out.
• Egg wash the edges of the pastry around the filling, lay on the top layer and seal the 2 pieces together with a fork. Egg wash the top of the Pop-Tart, this will give your Pop-Tart a lovely golden color. Prick the top with a fork to release steam while baking.
• Bake at 400oF (200oC) for 20-23 minutes or until golden brown.
• Enjoy warm from the oven.
• Notes
• You can freeze the pop tarts raw and then bake from frozen when needed.
• Egg wash: whisk up an egg yolk with 4 tablespoons of milk and brush over pastry