Spinach Ricotta Puff Pastry Parcels

• Vegetarian

• Produce

  • 18 oz Spinach, frozen leaf

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 1 Black pepper
  • 1 Nutmeg
  • 1 Salt

• Bread & Baked Goods

  • 2 sheets Puff pastry

• Dairy

  • 1 cup Ricotta cheese

Found on platedcravings.com

Description

Ingredients

• 18 oz (500g) frozen leaf spinach, thawed and squeezed of excess water (Note 1)
• 1 cup ricotta cheese
• 1 egg
• Salt
• Black Pepper
• Nutmeg
• 2 sheets puff pastry, defrosted
• 1 egg, lightly beaten (egg wash)

Directions

• In a medium bowl mix up ricotta, egg, defrosted spinach, and a little bit nutmeg. Season with salt and freshly grated black pepper.
• Line a large baking sheet with parchment paper or a silicone baking mat.
• On a lightly floured surface, roll out one pastry sheet. Using a pizza cutter, cut one sheet into 6 long rectangles. Transfer the rectangles to the prepared baking sheet. Use a pastry brush and brush the whole rectangles with the egg wash. Spoon 2-3 Tablespoons of the ricotta-spinach mixture on one side of each rectangle. Fold the other side over the filling and line up the edges as best you can. Crimp the edges with a fork to seal shut. Use my photos below to help guide you.
• Repeat these steps with the 2nd puff pastry sheet so you have a total of 12 pastry parcels. Slice 2 slits in the tops for air vents. Brush the tops of the pastry parcels with egg wash. Chill the parcels in the fridge for 25 minutes or up to 1 day.
• During the last few minutes of chill time, preheat the oven to 375F (190C).
• Bake the pastry parcels for 30 minutes, or until the tops are golden brown. Remove the parcels from the oven and allow to cool until ready to handle.