Spinach and Ricotta Puff Parcels

- 375g / 13.23oz Ready-rolled puff pastry
- 100g / 3.5oz Frozen chopped spinach
- 200g / 7oz Ricotta
- 100g / 3.5oz grated Cheddar
- 2 Eggs
- freshly ground Black pepper

1. Preheat the oven to 200°C (220°C fan) / 425°F / Gas
7.
2. Defrost 100g / 3.5oz spinach in the microwave for 1–2 minutes until just defrosted. Squeeze out moisture and transfer to a bowl.
3. Add 200g / 7oz ricotta, some freshly ground black pepper, half of the 100g / 3.5oz grated cheddar, and 1 egg to the bowl. Mix using a fork.
4. Unroll 375g / 13.23oz pastry, cut into 8 squares, and place on a non-stick baking tray.
5. Spoon 2 tbsp of the ricotta mixture onto each square in a diagonal fashion, leaving corners bare. Cover with remaining grated cheddar.
6. Whisk the remaining egg and brush on the exposed pastry. Fold over two opposite corners of pastry and seal with egg wash.
7. Egg wash the tops and bake for 15 minutes until golden. Serve hot or cold.