Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 24 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
24
- 1 bunch English spinach, stems trimmed
- 2tablespoons extra virgin olive oil
- 1 large brown onion, finely chopped
- 300grams fresh ricotta
- 150grams feta, crumbled
- 1/2 bunch mint, leaves picked, roughly chopped
- 2 free range eggs
- 6 sheets Woolworths puff pastry, partially thawed
Nutrition per serving
846kJ / 202Cal
846 Kilojoules or 202 Calories
10% of daily energy intake*
Protein
6.0grams
Fat
11.5grams
Carbs
18.0grams
Sugars
1.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These spinach and ricotta parcels with a refreshing hint of mint are perfect for entertaining or as a cheesy, indulgent snack.
Method
Step 1 of 6
Preheat oven to 220°C/200°C fan-forced. Line 3 baking trays with baking paper.
Step 2 of 6
Cook spinach in a saucepan of boiling water for 1 minute or until just wilted. Drain. When cool enough to handle, squeeze out excess liquid. Finely chop spinach.
Step 3 of 6
Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Remove from heat.
Step 4 of 6
Combine ricotta and feta in a large bowl. Add onion, spinach, mint and 1 egg, then stir until well combined. Season with pepper.
Step 5 of 6
Cut each pastry sheet into 4 squares. Place 2 tablespoons of the spinach mixture onto the centre of each square. Brush edges with water. Bring each corner of pastry squares into the centre to form a parcel, pressing edges to seal. Place on trays.
Step 6 of 6
Beat remaining egg in a small bowl. Brush pastry with egg. Bake for 30 minutes or until golden and cooked through. Serve.
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