Spinach Cheese Pastry

Spinach and Cheese Puff Pastry Parcels

Flaky puff pastry filled with creamy ricotta, feta, and spiced spinach

Prep

15 mins

Cook

25 mins

Serves

4

Difficulty

Easy

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Ingredients

• 250 g smooth ricotta cheese
• 80 to 100 g feta cheese, crumbled
• 80 g fresh spinach, or frozen fully drained
• 1 and a half teaspoons cooking salt
• One half teaspoon ground black pepper
• One quarter teaspoon cayenne pepper
• One half teaspoon smoked paprika
• 1 egg
• 4 sheets puff pastry

Method

1. Mix the ricotta, feta, spinach, salt, pepper, cayenne, smoked paprika, and egg in a bowl until well combined.
2. Bring the puff pastry to room temperature, then slice each sheet in half.
3. Spoon half the filling onto one pastry rectangle, keeping it away from the edges.
4. Place a second rectangle on top and seal the edges using a fork or your fingers.
5. Brush with egg wash and sprinkle with sesame seeds if using.
6. Bake at 200 Celsius fan forced for about 25 minutes until golden and puffed.

Tips

• Squeeze excess moisture from spinach to avoid soggy pastry
• Do not overfill or the parcels may split
• Great served with a simple salad or yogurt sauce

Storage

• Best eaten fresh
• Store leftovers airtight in the fridge for up to 2 days
• Reheat in the oven to restore crispness