Try some tomato soup or a crisp garden salad with your spinach packed pastries for an extra special treat. The luscious, creamy content of the pastries is well complemented by the sharpness of the salad or the acidity of the soup. Pair these pastries with a glass of white wine or iced tea for a decadent dinner. Spinach packed pastries will quickly become a go-to dish no matter how you eat them.
Puff pastry, thawed, two sheets
Chop 2 cups of fresh spinach.
a quarter cup of ricotta
Parmesan cheese, half a cup grated
1 beaten egg (to make egg wash)
*Garlic powder, 1 teaspoon
Season with salt and pepper as desired.
one tablespoon of olive oil
Here are the instructions:
Set the oven to preheating temperature.
Line a baking sheet with parchment paper and set the oven temperature to 400°F, or 200°C.
Get Everything Filled:
Warm up the olive oil in a big pan over medium heat. 🫒
After two or three minutes, add the chopped spinach and stir-fry until the spinach wilts.
Take it off the fire and give it a little time to cool.
Mix the cooked spinach with the ricotta and Parmesan cheeses in a medium bowl. Add the garlic powder, salt, and pepper. Thoroughly combine.
Put the Pastries Together:
Use a surface that is lightly dusted with flour to roll out the puff pastry sheets.
Make a total of 8 squares by cutting each page into quarters.
In the middle of each square, pour some spinach and cheese mixture.
To make a rectangle or triangle, fold the pastry in half lengthwise and use a fork to seal the sides.
After you have the baking sheet ready, move the pastries to it.
Scrub the Eggs:
If you want your pastries to look extra golden, brush the tops with beaten egg.
Bake:
Puff the pastries and bake them until they become golden brown, around 15 to 20 minutes in a preheated oven.
have fun!
