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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:

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C).
    • Line a baking sheet with parchment paper.
  2. 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).
  3. 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.
  4. 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.
  5. Add the egg wash:
    • Brush the tops of the pastries with the beaten egg for a golden finish.
  6. 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.
  7. Serve:
    • Let the pastries cool slightly before serving. They can be enjoyed warm or at room temperature.

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