Ingredients:
2 sheets puff pastry, thawed
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten (for egg wash)
1 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil
INSTRUCTIONS:
Preheat Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Filling:
Roll out the puff pastry sheets on a lightly floured surface.
Cut each sheet into 4 squares (you should have 8 squares total).
Place a spoonful of the spinach and cheese mixture in the center of each square.
Fold the pastry over to form a rectangle or triangle and press the edges with a fork to seal.
Transfer the pastries to the prepared baking sheet.
Apply Egg Wash:
Brush the tops of the pastries with the beaten egg for a golden finish.
Bake:
Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.
Here are some variations and tips for your spinach and ricotta puff pastries:
Variations:
see continuation on next page
