Spinach-Ricotta Puff Pastry

Ingredients

• 200 g Flour
• Salt
• 1 tbsp oil
• 500 g spinach leaves
• 0.5 bunch spring onions
• 250 g ricotta
• 1 tsp grated lemon zest
• 1 egg
• Salt
• pepper (ground)
• nutmeg
• 1 egg yolk
• 1 tbsp milk (for brushing)
• oil (for baking tray)

Instructions

1. 1.

   Mix flour with salt and oil in a bowl. Add 125 ml lukewarm water and knead with the dough hooks of an electric hand mixer into a smooth dough. Cover and let rest at room temperature for about 30 minutes.

2. 2.

   Wash, trim, and remove thick stems from spinach. Blanch in a pot of lightly salted boiling water until wilted, then drain, shock in cold water, and squeeze out excess moisture. Squeeze gently and finely chop the spinach.

3. 3.

   Trim and finely chop spring onions. Combine ricotta with spinach, spring onions, lemon zest, and egg; season with salt, pepper, and nutmeg.

4. 4.

   Knead the dough on a lightly floured surface, roll into a thin sheet, and cut into 10 cm squares. Place a spoonful of filling in each square, fold diagonally, and press edges together with a fork.

5. 5.

   Brush a baking tray with oil and arrange the pastries. Whisk egg yolk with milk and brush over the pastries. Bake in a preheated oven at 180°C (medium heat) for about 25 minutes until golden brown. Serve warm or cold.