Delicious puff pastry pockets filled with ricotta and spinach, perfect as an appetizer or snack.
Step 1 of 7: Preheat the oven to 180°C.
Step 2 of 7: Roll out the rectangular puff pastry sheet.
Step 3 of 7: Mix the ricotta with the cooked and well-drained spinach.
Step 4 of 7: Spread the filling over the puff pastry and close to form pockets.
Step 5 of 7: Brush the pockets with the egg yolk mixed with milk.
Step 6 of 7: Add the seeds if desired.
Step 7 of 7: Bake for about 30-35 minutes until golden brown.
Recipe by
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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