Spinach & ricotta slice
Both vegetarians and non-veggies will love this puff pastry parcel with Italian cheese - great as a buffet centrepiece
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 45 mins
Cook 1 hr
Vegetarian
- Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
- Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
- Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
- Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
- Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.
PER SERVING
397 kcalories, protein 14g, carbohydrate 24g, fat 27 g, saturated fat 14g, fibre 3g, sugar 3g, salt 1.1 g
Recipe from Good Food magazine, December 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2766667/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 50g butter
- 1 tsp olive oil
- 1 onion , finely chopped
- 1kg spinach
- ¼ tsp ground nutmeg
- 500g ricotta
- 2 egg yolks
- 85g Parmesan (or vegetarian alternative), finely grated
- 2 x 375g packs all-butter puff pastry
- a little flour , for dusting
- 1 egg , beaten
Buy ingredients
Search Good Food
This Mediterranean-inspired pasta salad makes a fresh and vibrant addition to any picnic, barbecue or buffet
5
ratings
Serrano ham, olive, feta & rocket platter with homemade crostini
Serve this help-yourself platter while you get on with the rest of supper. In summer, add a few sliced fresh figs
3
ratings
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 45 mins
Cook 1 hr
Vegetarian
Ingredients
- 50g butter
- 1 tsp olive oil
- 1 onion , finely chopped
- 1kg spinach
- ¼ tsp ground nutmeg
- 500g ricotta
- 2 egg yolks
- 85g Parmesan (or vegetarian alternative), finely grated
- 2 x 375g packs all-butter puff pastry
- a little flour , for dusting
- 1 egg , beaten
PER SERVING
397 kcalories, protein 14g, carbohydrate 24g, fat 27 g, saturated fat 14g, fibre 3g, sugar 3g, salt 1.1 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
14 December 2012
jacque commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
26 January 2013
BarbaraLyon rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.