Spinach and Ricotta Puffs Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">375g ready-rolled puff pastry (or 2 sheets)</li><li class="ingredients-single-item">250g frozen spinach, thawed and squeezed dry</li><li class="ingredients-single-item">250g ricotta cheese</li><li class="ingredients-single-item">100g feta cheese, crumbled</li><li class="ingredients-single-item">2 large eggs (1 for filling, 1 for egg wash)</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 tbsp fresh dill, chopped (or 2 tsp dried)</li><li class="ingredients-single-item">1 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">Salt and black pepper to taste</li><li class="ingredients-single-item">1 tbsp sesame seeds (optional, for garnish)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Fine mesh sieve or clean kitchen towel (for draining spinach)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper. If using frozen spinach, place it in a fine mesh sieve or clean kitchen towel and squeeze out as much moisture as possible – this is crucial for preventing soggy pastries.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat olive oil in a frying pan over medium heat. Add the diced onion and cook for 3-4 minutes until softened but not browned. Add the minced garlic and cook for another 30 seconds until fragrant. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, combine the drained spinach, ricotta, crumbled feta, cooled onion-garlic mixture, one beaten egg, chopped herbs, lemon zest, nutmeg, salt and pepper. Mix thoroughly until well combined. The mixture should hold together when pressed but not be too wet.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Unroll the puff pastry on a lightly floured surface. If using two sheets, keep one in the refrigerator while working with the first. Cut each sheet into equal squares, approximately 10-12cm each. You should get about 6 squares per sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place a heaped tablespoon of the spinach-ricotta mixture in the center of each square. Don't overfill or the filling may leak during baking. Beat the remaining egg with a splash of water to create an egg wash.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Brush the edges of each square with egg wash. Fold the pastry diagonally to create triangles, pressing the edges firmly with a fork to seal. The egg wash acts as a glue to hold the pastry together and will also give a beautiful golden color when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the prepared puffs to the lined baking tray, leaving about 2cm between each one to allow for expansion. Brush the tops with the remaining egg wash and sprinkle with sesame seeds if using. Use a sharp knife to make a small slit in the top of each puff to allow steam to escape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown. The bottom should be crisp and well-cooked – check one puff if you're unsure. If the tops are browning too quickly, loosely cover with foil for the remaining baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and let cool for 5-10 minutes before serving. These puffs are delicious warm but can also be enjoyed at room temperature. If making ahead, you can prepare the puffs up to the egg wash stage and refrigerate for up to 24 hours before baking, or freeze uncooked puffs for up to a month.</li></ol>