Trouxinhas de massa folhada com espinafre e ricota

Ingredientes

• 18 oz frozen spinach (thawed and squeezed of excess water (Note 1), 500g)
• 1 cup ricotta cheese
• 1 egg
• Salt
• Black Pepper
• Nutmeg
• 2 sheets puff pastry (defrosted)
• 1 egg (lightly beaten (egg wash))

Modo de preparo

1. 1

   In a medium bowl mix up ricotta, egg, defrosted spinach, and a little bit nutmeg. Season with salt and freshly grated black pepper.

2. 2

   Line a large baking sheet with parchment paper or a silicone baking mat.

3. 3

   On a lightly floured surface, roll out one pastry sheet. Using a pizza cutter, cut one sheet into 6 long rectangles. Transfer the rectangles to the prepared baking sheet. Use a pastry brush and brush the whole rectangles with the egg wash. Spoon 2-3 Tablespoons of the ricotta-spinach mixture on one side of each rectangle. Fold the other side over the filling and line up the edges as best you can. Crimp the edges with a fork to seal shut. Use my photos below to help guide you.

4. 4

   Repeat these steps with the 2nd puff pastry sheet so you have a total of 12 pastry parcels. Slice 2 slits in the tops for air vents. Brush the tops of the pastry parcels with egg wash. Chill the parcels in the fridge for 25 minutes or up to 1 day.

5. 5

   During the last few minutes of chill time, preheat the oven to 375F (190C).

6. 6

   Bake the pastry parcels for 30 minutes, or until the tops are golden brown. Remove the parcels from the oven and allow to cool until ready to handle.