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
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
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
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.
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
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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