Spinach & Ricotta Pastizzis
How gorgeous do these look? Shared with us by Alyce Alexandra from her book Quick Fix: Every Occasion, they look as good as they taste! In fact, they taste even better. They have a delicious blend of flavours, with a crisp pastry.
Recipe Tester Feedback: "Yummy, cheesy goodness in every bite and easy to make ahead then reheat in the oven. I would make this again, especially as a dish for a big group of people." - Julie
Contains: Gluten / Dairy / Egg
Preparation Time 20 minutes
Cooking Time 25 minutes
Can be frozen
- mozzarella cheese - 100g, roughly chopped
- Parmesan cheese - 100g, roughly chopped
- onion - 2, peeled and halved
- ricotta cheese - 300g
- spinach - 500g, thawed and squeezed of liqui
- eggs - 2
- salt - to taste
- butter - 6
- puff pastry - 6 sheets, thawed
- Preheat oven to 200C.
- Add mozzarella (100g) and Parmesan (100g) to the bowl. Grate Speed 8 / 5 seconds.
- Add onion (2) to the bowl. Chop Speed 5 / 5 seconds.
- Add ricotta (300g), spinach (from 500g frozen), eggs (2) and salt (to taste) to the bowl. Mix Speed 6 / 10 seconds. Scrape down sides.
- Mix again Speed 6 / 5 seconds.
- Cut pastry sheets into quarters to make four equal squares.
- Place a heaped tablespoon of the mixture in the centre of each square.
- Bring all four corners together to enclose the filling. Twist the ends together to seal and form a point.
- Place on a lined baking tray and bake for 20 minutes, or until pastry is browned and flaky.
- Serve with tomato sauce or beetroot relish. Don't forget about the great tomato sauce recipe in the Make Your Own bonus issue.
Lay paper towel on the bottom of an airtight container that is short in height and wide in the base. Lay the pastries down. If necessary, add a layer of paper towel on top of the bottom layer of pastries and add another layer of pastries on top of the paper towel. Seal the container.