Puff Pastry with Spinach, Feta and Ricotta cheese
A Greek Spanakopita meets an Italian Torta Pasqualina
Servings: 6 pastries
Adjust servings here:
Equipment
- oven & oven tray
- parchment paper
- frying pan
- food brush optional
Ingredients
- 50 grams spinach
- 1 big sheet puff pastry
- 100 grams feta cheese
- 2 tbsp ricotta cheese
- a bit nutmeg
- olive oil
- salt & pepper
TOPPING
- a few sesame seeds
- 1 egg
Instructions
- PRE-HEAT OVEN TO 190 C OR 375 C
FILLING
- Heat up a frying pan on medium-high heat. Add olive oil and add spinach bit by bit. Set pan aside once all spinach has shrunk. Cool down for at least 5 minutes.
- Add spinach to a chopping board or plate and cut the spinach small with a knife and fork.
- Add chopped spinach to a bowl. Crumble the feta cheese and add to the bowl.
- Add ricotta, nutmeg and a bit of salt and pepper. Mash with a fork and set aside.
PASTRIES
- Roll out the pastry dough and cut in 6 equal squares.
- Add the filling and spread with the back of the fork. Make sure to leave a strip around the edges.
- Close the pasties, press the edges gently with your fingers and use a clean fork to go around the edges to create a striped pattern.
- Beat an egg and brush the pastries with egg wash. Cut small slits and add some sesame seeds.
- Place on an oven tray with baking paper.
- Bake the pastries for 25 to 30 minutes on 190 C or 375 F until golden brown.
Notes
The pastry squares were roughly 12cm x 12 cm, which is 5″x5″. They can be a tiny bit bigger or smaller, just make sure not to overfill the pastries by adding too much filling.
Enjoy!
