If you guys follow me on Instagram & snapchat, you would have learned by now, that puff pastry is one of my favourite things to work with. I do make regular pastry at home and also made some gorgeous Apple hand pies but making the flaky puff pastry with the buttery layers is still another project for me that I have to work on! I have made a lot of recipes with frozen puff pastries which were usually imported but since over the past 1 year, it has become something which is readily available at all good grocery stores and it is not even heavy on the pocket. I always buy my pack of puff pastry from Modern bazar and the price for 300 grams is between 100-120 rupees. I found them really affordable considering how buttery the pastry is and it always turns out so sooo good! Just brush them with some egg for that extra golden glaze.
These spinach puffs are the easiest to make. I have always loved the combination of spinach and ricotta and landed on a wonderful recipe by Noreen from Picture the recipe and her recipe was what inspired me to make these! Thanks Noreen 🙂
You start by thawing the puff pastry and preparing the filling. I mixed together some cooked spinach and ricotta, seasoned it well and spread it over the puff pastries and then covered them with another layer of pastry before I brushed some egg wash on it followed by sprinkling of some generous sesame seeds.
Here is the full recipe for you guys
Prep time: 10Cook time: 25
Total time: 3
- 250 grams spinach
- 1 tbsp oil or butter to cook the spinach
- 300 grams or one pack of puff pastry
- 1 tsp garlic
- 1/4 cup ricotta cheese
- 1 egg and 1 tsp water for the egg wash
- salt and pepper to taste
- Wash and cut spinach leaves and cook them until all the water is evaporated. Add the oil or butter and cook the spinach further. Add the crushed garlic and continue cooking. The spinach leaves should reduce to less than half of the quantity.
- While the spinach is cooking – celsius and thaw the puff pastry once it is out of the refrigerator. Cut this into four parts (length wise)
- Prepare the cheese mixture by mixing together ricotta with salt and pepper.
- Once the spinach is cooked, preheat the oven to 180 degrees. Let the spinach cool for about 5 minutes before you add to the ricotta mixture.
- Mix it well and spread it on the pastry sheet and cover it with another sheet. Press the sides hard using a fork and brush the egg wash on it followed by sprinkling of some sesame seeds.
- Bake in the oven by placing them on baking sheet (which is lined with butter paper) at 180 degree celsius for 25 minutes or until they are puffed up completely and turn golden in colour.