SPINACH AND RICOTTA PUFF
SPINACH AND RICOTTA PUFF

SPINACH AND RICOTTA PUFF

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A tasty vegetarian option for your holiday buffet table that even meat-lovers won’t be able to resist. It looks so impressive for very little effort.

I like to make this with frozen spinach, mainly because it’s so much cheaper, but it’s also so much easier to wilt down than fresh. If I forget to defrost it beforehand then I just chuck it in a pan of boiling water for five minutes, then drain.

Whichever method or spinach you use, just make sure to squeeze as much liquid as you can out of it, if it’s too wet you will end up with a soggy pastry mess! Some people like to squeeze it out in a clean tea towel, but I find just attacking it with a spatula in a colander works great!

Once baked, slice or leave whole for a fab looking buffet centrepiece, either way this tasty Spinach And Ricotta Puff will go down a storm.

SPINACH AND RICOTTA PUFF
SPINACH AND RICOTTA PUFF

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 :

  1. Preheat oven to 180C/350F.
  2. Melt the butter in a large pan, add the onions and cook gently for about 10 minutes to soften.
  3. Remove to a bowl and set aside.
  4. 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.
  5. Drain thoroughly in a colander to remove as much liquid as possible.
  6. If using frozen spinach, ensure it is defrosted and place in a colander and squeeze out as much liquid as possible.
  7. place spinach in the mixing bowl with the onions, add the nutmeg, ricotta, egg yolk, Parmesan and some seasoning and mix well to combine.
  8. Unroll the pastry sheet , with the longest edge facing you.
  9. Cut it in two down the middle, making one side slightly larger than the other.
  10. 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.
  11. Brush the boarder with the beaten egg and place the larger piece of pastry on the top, press to seal.
  12. Use the back of a knife to score a criss-cross patter on the top, if you like.
  13. Brush with the remaining beaten egg and bake in the oven for 20-30 minutes, until golden brown and puffed.

You can find complete recipes of this SPINACH AND RICOTTA PUFF in threekidsandcountingthepennies.com

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