Spinach Stuffed Pastry

2 cups of chopped, fresh spinach

1/2 cup ricotta cheese

Parmesan cheese, half a cup grated

one beaten egg (to make an egg wash)

*Garlic powder, 1 teaspoon

Toss with salt and pepper.

1 tablespoon of olive oil

Start by preheating the oven.

Line a baking sheet with parchment paper and set the oven temperature to 400°F, or 200°C.

Get the Filling Ready:

Warm up the olive oil in a big pan over medium heat. 🫒

Cook, stirring occasionally, for two or three minutes, or until the chopped spinach wilts.

Take it off the stove and let it to cool for a little.

Toss together the cooked spinach, ricotta, Parmesan, garlic powder, salt, and pepper in a medium bowl. Be sure to mix well.

Pastry Assembly:

Use a surface that is lightly dusted with flour to roll out the puff pastry sheets.

You should end up with 8 squares, made by cutting each page into 4 equal pieces.

Split the spinach and cheese mixture in half and spoon half into the middle of each square.

Shape the dough into a square, rectangle, or triangle, then use a fork to crimp the edges.

After you have the baking sheet ready, move the pastries to it.

Use Egg Wash:

For a golden garnish, brush the beaten egg over the pastries’ tops.

Bake:

Pastries should be baked in a preheated oven for around fifteen to twenty minutes, or until they puff up and become a golden brown color.

Have fun!