Spinach Stuffed Pastry

Ingredients:

2 sheets puff pastry, thawed
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten (for egg wash)
1 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil

Instructions:

INSTRUCTIONS:

Preheat Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Filling:

Roll out the puff pastry sheets on a lightly floured surface.
Cut each sheet into 4 squares (you should have 8 squares total).Place a spoonful of the spinach and cheese mixture in the center of each square.
Fold the pastry over to form a rectangle or triangle and press the edges with a fork to seal.

Transfer the pastries to the prepared baking sheet.
Apply Egg Wash:
Brush the tops of the pastries with the beaten egg for a golden finish.
Bake:

Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.

Here are some variations and tips for your spinach and ricotta puff pastries:

Variations:

1. Add Herbs: Incorporate fresh herbs like basil, dill, or thyme into the filling for added flavor.
2. Cheese Swap: Try mixing in different cheeses such as feta, mozzarella, or goat cheese for a unique taste.
3. Add Protein: You can include cooked chicken, bacon, or even sautéed mushrooms to make it heartier.
4. Spicy Kick: Add a pinch of red pepper flakes or some chopped jalapeños for a spicy version.

Tips:

1. Thaw Properly: Ensure the puff pastry is fully thawed before using to avoid tearing.
2. Seal Well: Make sure to seal the edges tightly to prevent the filling from leaking out while baking.
3. Egg Wash: For an extra shiny finish, you can add a splash of milk or water to the beaten egg before brushing it on.
4. Serve Warm: These pastries are best served warm, so enjoy them fresh out of the oven!

To store your spinach and ricotta puff pastries, follow these steps:

1. Cool Completely: Allow the pastries to cool completely at room temperature to prevent condensation.
2. Use an Airtight Container: Place them in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
3. Refrigerate: Store the container in the refrigerator if you plan to eat them within 2-3 days.
4. Freezing: For longer storage, you can freeze them. Place the cooled pastries on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months.

Reheating: When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This will help restore their crispiness.

Enjoy your pastries later!
enjoy!