INGREDIENTS
- 25g butter
- 1 small onion, peeled and finely chopped
- 500g spinach, defrosted if frozen
- pinch ground nutmeg
- 250g ricotta
- 1 egg yolk
- 45g grated Parmesan
- 375g pack, ready rolled puff pastry
- 1 egg, beaten
INSTRUCTIONS
- Preheat oven to 180C/350F.
- Melt the butter in a large pan, add the onions and cook gently for about 10 minutes to soften. Remove to a bowl and set aside.
- If using fresh spinach, add a handful at a time to the pan and cook for a few minutes until it has wilted down, repeat this until all spinach has been wilted. Drain thoroughly in a colander to remove as much liquid as possible.
- If using frozen spinach, ensure it is defrosted and place in a colander and squeeze out as much liquid as possible.
- place spinach in the mixing bowl with the onions, add the nutmeg, ricotta, egg yolk, Parmesan and some seasoning and mix well to combine.
- Unroll the pastry sheet , with the longest edge facing you. Cut it in two down the middle, making one side slightly larger than the other.
- Place the smaller rectangle on a greased baking sheet, then top with the spinach mixture and pack it down, leaving a 2cm boarder around the edge. Brush the boarder with the beaten egg and place the larger piece of pastry on the top, press to seal.
- Use the back of a knife to score a criss-cross patter on the top, if you like. Brush with the remaining beaten egg and bake in the oven for 20-30 minutes, until golden brown and puffed.
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