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Rustic Spinach Ricotta Puffs Recipe

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This recipe for Rustic Spinach Ricotta Puffs is from Hosted and Toasted , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
9 oz fresh baby spinach leaves
13 oz ricotta
2 spring onions, roughly chopped
2 eggs (1 whole, 1 lightly beaten)
1/2 cup parmesan cheese, grated
1/4 cup cheddar cheese, grated
1 tsp dried oregano
Salt & pepper to taste
Chilli flakes (optional)
3 square sheets of puff pastry

Directions:
Directions:
Preheat oven to 350 Spray non-stick mini muffin trays lightly with olive oil.
Using a steamer (or a metal colander over a pot of boiling water), steam the spinach until slightly wilted (about 5 minutes). Rinse under cold water. Using hands, squeeze moisture out.
Place spinach, ricotta, spring onions, whole egg, cheeses, oregano, salt, pepper and chilli flakes (if using) in food processor. Pulse until finely chopped and combined (avoid over-pulsing, or it will lose its texture).
Slice a sheet of puff pastry into 16 even squares. Place each pastry square in mini-muffin tray, pressing into the bottom and ensuring corners stick out.
Add a teaspoon of spinach and ricotta mixture to each pastry base. Carefully fold corners in toward middle of each puff, loosely covering the filling. Brush with lightly beaten egg. Bake 15-20 minutes or until golden and cooked through.
Repeat with remaining pastry and filling. Best served warm but also taste great cold.

Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
10 Mins Cook Time 20 Mins

 

 

 

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