- Pre heat oven to 220º/200º fan.
- Lightly toast the pistachio and pine nuts, then roughly chop and set aside.
- Heat up a large frying pan and add the olive oil.
- Chop the spring onions, garlic and cumin and add to the pan. Gently fry until soft.
- Removing any thick stalks, add the washed spinach leaves and gently sauté for a few minutes and cover.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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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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