Quick Spinach And Ricotta Puff Pastry Packed Lunch Make Thank you for subscribing, liking & sharing i appreciate it :)have an amazing day wherever you are.#puffpastry #spinachrecipe #savoryfood #savory #lunchand. Step 1: blanch the spinach, drain, and squeeze out as much water as you can, then finely chop it. next, mix the ricotta, parmigiano reggiano, salt, nutmeg, grated and fresh mozzarella (if using), and black pepper (if using). when that is well combined, add in the spinach, mix, and make sure to taste the filling for seasoning – add more if.
Spinach Puff Pastry Rolls With Feta And Ricotta Picture The Recipe Filling. 1 egg. 7 oz 200g ricotta (preferably full fat but low fat also works) (note 1) 8 oz 250g frozen chopped spinach , thawed and squeezed of excess water. 3 4 cup grated cheddar cheese (or tasty or gruyere or any other melting cheese with flavour) 3 4 tsp salt. black pepper. In a large bowl, add 1 cup ricotta, 1 cup grated parmesan, 1 4 cup grated mozzarella, a pinch of nutmeg, and some ground black pepper. mix well to combine. after this, stir in the blanched spinach into the mixture. set it aside. next, flour your working surface and lay the store bought puff pastry. roll it out gently, then split it into four. Spray 2 x baking trays with oil (any). cut rolls into 4, or whatever size you want. brush tops with egg (makes it golden) then sprinkle with sesame seeds. bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 10 minutes to make it golden. Preheat the oven to 350ºf 180ºc. brush with the egg wash (while messy, it's best to do this now as it becomes trickier once the spinach ricotta tarte soleil is shaped). cutting just short of the center circle of the pastry, make slices every 2 inches or so to cut out the pastry sun's rays. i ended up with 15.
Comments are closed.