Spinach Stuffed Pastry

Ingredients:

• 1 sheet of puff pastry (thawed if frozen)
• 2 cups fresh spinach (or 1 cup frozen spinach, thawed and squeezed dry)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg (for egg wash)
• Salt and black pepper, to taste
• 1/4 teaspoon nutmeg (optional)
• 1 tablespoon olive oil

Instructions:

1. Prepare the Filling:

• Heat olive oil in a skillet over medium heat.
• Add the chopped onion and sauté until translucent, about 3-4 minutes.
• Add the minced garlic and cook for another 1 minute.
• Add the fresh spinach to the skillet and cook until wilted (or if using frozen spinach, just heat through). Season with salt, pepper, and nutmeg if using.
• Transfer the spinach mixture to a bowl and let it cool slightly.
• Stir in the ricotta cheese, Parmesan cheese, and mozzarella cheese until well combined.

1. Prepare the Pastry:

• Preheat your oven to 375°F (190°C).
• Roll out the puff pastry sheet on a lightly floured surface. If the sheet is too thin, you can press it out a bit with a rolling pin.
• Cut the pastry into squares or rectangles, depending on your preferred size.

1. Assemble the Pastries:

• Spoon a generous amount of the spinach mixture onto the center of each pastry square.
• Fold the pastry over the filling to form a triangle or rectangle, pinching the edges to seal. You can also use a fork to crimp the edges if you like.
• Place the filled pastries on a baking sheet lined with parchment paper.

1. Apply Egg Wash:

• Beat the egg in a small bowl and brush it over the tops of the pastries for a golden finish.

1. Bake:

• Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and puffed up.

1. Serve:

• Allow the pastries to cool slightly before serving. They can be enjoyed warm or at room temperature.

These Spinach Stuffed Pastries make for a great appetizer, snack, or even a light meal. If you’d like to try different fillings or have other questions, just let me know!