Spinach And Ricotta Puff

• Vegetarian

• Produce

  • 1 Onion, small
  • 500 g Spinach

• Refrigerated

  • 1 Egg
  • 1 Egg yolk

• Baking & Spices

  • 1 pinch Nutmeg, ground

• Bread & Baked Goods

  • 1 375g pack Ready rolled puff pastry

• Dairy

  • 25 g Butter
  • 45 g Parmesan, grated
  • 250 g Ricotta

Found on threekidsandcountingthepennies.com

Description

Ingredients

• 25g butter
• 1 small onion, peeled and finely chopped
• 500g spinach, defrosted if frozen
• pinch ground nutmeg
• 250g ricotta
• 1 egg yolk
• 45g grated Parmesan
• 375g pack, ready rolled puff pastry
• 1 egg, beaten

Directions

• Preheat oven to 180C/350F.
• Melt the butter in a large pan, add the onions and cook gently for about 10 minutes to soften. Remove to a bowl and set aside.
• If using fresh spinach, add a handful at a time to the pan and cook for a few minutes until it has wilted down, repeat this until all spinach has been wilted. Drain thoroughly in a colander to remove as much liquid as possible.
• If using frozen spinach, ensure it is defrosted and place in a colander and squeeze out as much liquid as possible.
• place spinach in the mixing bowl with the onions, add the nutmeg, ricotta, egg yolk, Parmesan and some seasoning and mix well to combine.
• Unroll the pastry sheet , with the longest edge facing you. Cut it in two down the middle, making one side slightly larger than the other.
• Place the smaller rectangle on a greased baking sheet, then top with the spinach mixture and pack it down, leaving a 2cm boarder around the edge. Brush the boarder with the beaten egg and place the larger piece of pastry on the top, press to seal.
• Use the back of a knife to score a criss-cross patter on the top, if you like. Brush with the remaining beaten egg and bake in the oven for 20-30 minutes, until golden brown and puffed.