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Spinach and ricotta puff pastry
Ingredients
Makes 4
200g puff pastry
100g ricotta cheese
100g frozen spinach
Egg (after mixing seperate into two portions)
Pinch of nutmeg
Salt & pepper
Sprinkle of sesame seeds to top (white or black)
Egg
1/2 will be used for mixture
1/2 add a small amount of water (1 tsp and mix together) will be used for egg wash to coat.
Cooking options
Regular oven: Preheat to 180 degrees celsius, cooking time 17-20 minutes on foil.
Air fryer: Preheat for 3 minutes before using, cooking time 6 minutes at 200 degrees, followed by 4-6 minutes at 180 degrees directly on air fry basket.
Steps
Depending on puff pastry, defrosting time will vary. Most puff pasty comes in a flat sheet which won't take long to defrost, however, the last batch I got was packed as a frozen roll so it needed to be out for longer before use. Pastry becomes too soft to use VERY quickly... do not leave out for too long.
In a small pot defrost and sauté spinach. Continue to break up and cook until all liquid has been removed. Removing the liquid is essential to having a thick filling. Other methods, if spinach is already defrosted, is to use a cloth to squeeze water out or paper towel to absorb water.
Mix spinach with ricotta cheese, nutmeg, half of egg mixture, salt and pepper.
Place in freezer for 10 minutes or fridge for 1 hour before using.
Shape and design is totally up to you! I recommend rectangle shaped pockets with cuts on the top for cooking and presentation. I experimented with triangle shape, however I felt there was too many spots of pastry with no filling.
See above video for wrapping technique.
After wrapping use fork to press down edges, coat lightly with egg wash and sprinkle with sesame seeds.
Cooking times
Regular oven: Preheat to 180 degrees celsius, cooking time 17-20 minutes.
Air fryer: Preheat for 3 minutes before using, cooking time 6 minutes at 200 degrees, followed by 4-6 minutes at 180 degrees.
Pastries are ready once golden brown on the outside.
Sit for 5 minutes before enjoying.