Originally the recipe is for the ones pictured above in the centre, the one that shows the ricotta and spinach filling the most. But my daughter felt like making different styles yesterday so we did. We made little ones that are great for parties, we made the square parcel shapes, large triangles and croissant shapes.
What is great about these is that you can make them, then freeze them for later use. Just pull out of the freezer and bake frozen until golden brown. Usually the little triangles I make for parties, freeze them, then bake them when needed.
You can add some feta to the mix if you like, or some nutmeg, I've provided the basic recipe, add more or less spinach, whatever you prefer. You can also use filo pastry to make triangles, or large coils, instead of using the puff pastry.
1 bunch English spinach, roughly chopped
2 tablespoons olive oil
4 spring onions, thinly sliced
1 clove garlic, crushed
2 tablespoons chopped fresh dill (optional)
1 1/2 cups fresh ricotta cheese
1/4 cup finely grated parmesan cheese
1 egg, lightly beaten
Salt and pepper, to taste
2 sheets frozen puff pastry, thawed slightly
Boil, steam or microwave the spinach until tender, drain. Squeeze out excess liquid. Cool.
Heat oil in a small frying pan, add spring onions and garlic; cook, stirring, until spring onions are soft. Cool.
Preheat oven to a very hot 240C.
Combine spring onion mixture with spinach, dill, ricotta, parmesan and egg in a bowl; mix well. Season with salt and pepper.
Cook in the preheated oven for about 15 minutes, or until pastry is lightly browned and filling is set. Serve warm.
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