0 0
Spinach And Ricotta Puff Pockets

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
250 g Frozen spinach
250 g Ricotta
100 g Feta cheese
1 Garlic clove
1 tbsp Olive oil
50 g Parmigiano
2 tbsp Pine nuts
To taste Salt and Pepper
500 g Puff pastry
1 Egg
Sesame seeds optional

Spinach And Ricotta Puff Pockets

  • 30 min
  • Serves 8
  • Easy

Ingredients

Directions

Share
(Visited 280 times, 1 visits today)

Steps

1
Done

Preparation:

Preheat oven to 400 degrees F (200 degrees C).

2
Done

Spinach-ricotta filling:

Peel the garlic and slice it in small pieces.
Heat the olive oil in a pan on medium heat.
Add the garlic and fry it until it starts smelling.
Add the spinach and spices, and fry them until the spinach thaws completely.
Cool slightly.

3
Done

Crush the feta with hands. Use grated parmesan.
Put the ricotta in a bowl, then add the spices, cheeses and pine nuts. Mix until they combine.
Add the spinach to the ricotta and cheeses, and mix with a spoon until all ingredients combine.

4
Done

Assembly:

Cut the puff pastry in even squares. I made 16 squares from 500 g puff pastry.
On one half of every square add a spoon of the spinach-ricotta mixture.
Fold the squares in half to get a rectangle (or triangle, as you wish).
Make sure you cover the whole filling with the puff pastry.
Using a fork press slightly so the edges stick together.

5
Done

Beat the egg in a small bowl to make egg wash.
Brush the egg over the puff pockets.
Sprinkle some sesame seeds on every puff pocket.

6
Done

Baking:

Bake the puff pockets in a preheated oven for 15 – 20 min or until they become golden brown.
Let them cool for approximately 10 minutes.

7
Done

Serving:

Serve warm.

yvone

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sweet tooth. Uses salt excessively.

previous
Mango Cheesecake In A Glass
next
Asparagus Pesto
previous
Mango Cheesecake In A Glass
next
Asparagus Pesto

Add Your Comment