RECIPES
Spinach and Cheese Puff Pastry Pockets
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Spinach and Cheese Puff Pastry Pockets
Ingredients:
- 1 package puff pastry (thawed if frozen)
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese (shredded)
- 1/4 cup Parmesan cheese (grated)
- 1 clove garlic (minced)
- 1 egg (beaten, for egg wash)
- Salt and pepper to taste
- Optional: 1/4 teaspoon nutmeg or red chili flakes (for extra flavor)
Instructions:
- Preheat the oven:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Prepare the filling:
- In a skillet, sauté the spinach and garlic over medium heat until wilted (skip this step if using thawed frozen spinach).
- In a bowl, mix the cooked spinach with ricotta cheese, mozzarella, Parmesan, salt, pepper, and nutmeg (or chili flakes, if using).
- Prepare the puff pastry:
- Roll out the puff pastry sheets on a lightly floured surface.
- Cut the sheets into squares or rectangles, depending on your preferred pocket size.
- Assemble the pockets:
- Spoon a generous amount of the spinach and cheese filling onto one half of each pastry square.
- Fold the other half over the filling to create a pocket.
- Use a fork to seal the edges by pressing them together.
- Add the egg wash:
- Brush the tops of the pastries with the beaten egg for a golden finish.
- Bake the pastries:
- Place the pockets on the prepared baking sheet.
- Bake for 20-25 minutes, or until the pastries are golden brown and puffed.
- Serve:
- Let the pastries cool slightly before serving. They can be enjoyed warm or at room temperature.