Serves 4 / Difficulty – Easy / Prep 15 minutes & cooks in 25 mins
As always making your own is much better than the shop bought variety. And vegetarians and meat eaters alike will love these slices. They are very versatile, serve smaller sized portion as an appetiser or party food, or serve a large slice as a filling meal with a salad on the side. They also can be eaten hot or cold. Also as recipes go its very forgiving if you skip the nutmeg or onion.
Ingredients
Puff pastry, ready rolled – Around 300g
Fresh spinach – 250g
Ricotta cheese – 250g
Onion, small, chopped – 1
Garlic, clove, finely chopped – 1
Nutmeg – 1/4 tsp
Parmesan cheese – 40g
Extra virgin olive oil
Egg, beaten – 1
Salt and pepper to taste
Method
Take a large frying pan over medium-high heat, fry the onion until translucent. Then add the chopped garlic, fry for 30 seconds, then add the spinach, season well with the salt and pepper and cook until wilted. Remove from the heat and then tip out as much liquid as possible.
Add the ricotta and five a good few stirs. Add the nutmeg and parmesan cheese and keep stirring until the ricotta has completely combined with the spinach. Taste for seasoning and leave to cool.
Cut the puff pastry into four equal slices. Add the cooled ricotta mixture on one side of each slice leaving space around the edges. Brush the beaten around the edges and fold over the pastry, crimping the edges to make a good seal.
Brush the tops of the slices with the rest of the beaten egg. Bake in a preheated oven at 2000c for 20-25 minutes.
