Ingredients:

  • 1 sheet (17.3 oz / 490g) frozen puff pastry, thawed
  • 1 large egg (approx. 50g), beaten with 1 tsp water for egg wash
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • 1 cup (245g) whole milk ricotta cheese
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 large egg (approx. 50g), room temperature
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) freshly ground black pepper
  • 1/8 tsp (0.1g) ground nutmeg

Instructions:

  1. Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Toss in the chopped spinach and cook until wilted (about 2 minutes). Remove from heat and press the spinach against a sieve or paper towel to remove excess moisture.
  2. In a medium bowl, whisk the room-temperature egg until smooth. Fold in the ricotta, Parmesan, salt, pepper, and nutmeg. Stir in the cooled, drained spinach until evenly distributed.
  3. Roll out the puff pastry on a lightly floured surface. Use a pizza cutter to divide the sheet into 8 equal rectangles. Use a knife to lightly score a border about 1/2 inch (1.25cm) from the edge without cutting all the way through.
  4. Spoon 2 tablespoons of the spinach mixture into the center of each rectangle. Brush the outer edges of the pastry with the egg wash.
  5. Bake at 400°F (200°C) for 18–22 minutes until the edges are deeply golden and the centers are set.