Spinach and Ricotta Puff Parcels

Spinach and Ricotta Puff Parcels

Blood Sugar: 12Servings: 8Preparation Time: 20minMeal Category: Dinner
Micronutrients:CalciumVitamin AFolate

Macronutrients per 100g

Energy
338kcal
Sugar
1g
Fat
24g
Fiber
1g
Sat fat
6g
Protein
10g
Carbs
22g
Sodium
234mg

Ingredients

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

Preparation

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.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
26% of RDI
Vitamin C
3% of RDI
Omega 3
8% of RDI
Vitamin A
12% of RDI
Calcium
16% of RDI
Folate
50% of RDI

Good to know

These parcels can be kept in the fridge for 2 days. To reheat, bake for 5 minutes. Can be frozen for up to 3 months. Bake at 200°C (220°C fan) / 425°F / Gas 7 for 10–15 minutes until defrosted and hot.

How to Prepare

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.

Good to Know

These parcels can be kept in the fridge for 2 days. To reheat, bake for 5 minutes. Can be frozen for up to 3 months. Bake at 200°C (220°C fan) / 425°F / Gas 7 for 10–15 minutes until defrosted and hot.

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