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    recipes

    Spinach and Ricotta Picnic Bites

    Spread out your chequered blanket and napkins, these deliciously crisp spinach and ricotta bites are the perfect finger food for sharing at your afternoon picnic.
    Spinach and Ricotta Picnic Bites

    Prep Time: 20 minutes

    Serves:6

    Cooking Time: 30 minutes

    Our spinach and ricotta pastry bites are a tasty savoury addition to your picnic spread. These little pastries are easy to make and a total crowd pleaser when hosting a summer picnic. They also pair wonderfully with our Roasted Pepper Dip.

    Ingredients
    • 1 puff pastry sheet (approx. 170g)
    • 200g baby spinach
    • 1tbsp olive oil
    • 3-4 spring onions (100g)
    • 2 garlic cloves
    • 100g ricotta (or feta)
    • Half tsp ground cumin
    • 20g toasted pine nuts (roughly chopped)
    • 20g toasted pistachio (roughly chopped)
    • Juice of half a lemon
    • Salt & pepper to season
    • 50g melted butter for brushing pastry
    Method
    1. Pre heat oven to 220º/200º fan.
    2. Lightly toast the pistachio and pine nuts, then roughly chop and set aside.
    3. Heat up a large frying pan and add the olive oil.
    4. Chop the spring onions, garlic and cumin and add to the pan. Gently fry until soft.
    5. Removing any thick stalks, add the washed spinach leaves and gently sauté for a few minutes and cover.
    6. Add half the ricotta to the spinach mix. Break down the spinach by chopping into it with a wooden spoon and squeeze in the lemon juice, continuing to stir for a few minutes. Take off the heat and allow to cool.
    7. Unroll the puff pastry sheet and cut in half. Place on a floured parchment, adding a little flour over the top as well. Use a rolling pin to roll as thin as you can, forming an oblong shape.
    8. Spread the spinach and ricotta mix onto the pastry, leaving a small space around the edges. Crumble over the remaining ricotta and sprinkle on the chopped nuts.
    9. Taking the wider edge, carefully begin to roll the pastry into a long sausage using the parchment as a guide. When fully rolled, dampen along the edge with a little water or melted butter to seal. Carefully place on a plate and pop into the fridge, to allow the pastry to harden a little.
    10. Cover a baking sheet with parchment paper or lightly dust with flour. Place the rolled pastry on top. Using a sharp knife, cut into 12 circles and place each wheel onto the baking sheet, leaving a small space between each one.
    11. Brush around the pastry edges with a little melted butter and place in the pre-heated oven for 20 - 25 minutes or until the pastry is golden brown in colour.

    Top Tips...

    • These pastries are perfect to dunk into dips; try our Roasted Pepper Dip or pair with a cool yoghurt dip.
    • To make up individual parcels, cut the pastry into 4 squares and fill the middle with the spinach mix. Seal with a little water or melted butter and push together with a fork. This is a good option when catering for different diets such as dairy or nut allergies.
    • If you are entertaining at home, try a twisted knot! Make up a long sausage, allow to cool and then cut through the middle length ways. Finish by twisting the two sides together into a plait. Bring the ends together and brush with melted butter before cooking.
    • Pine nuts or pistachios can be used, we used both in this recipe to give a different taste and crunch.
    • Feta cheese is also great in this recipe.

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