French cuisine · Dough, Pasta & Rice

Feuilleté aux Épinards

Puff pastry parcels with spinach and ricotta, seasoned with nutmeg and lemon zest and baked golden and crisp.

Ingredients · for 4 servings

• 1 puff pastry
• 450 g spinach (fresh or frozen)
• 250 g ricotta
• 50 g Parmesan
• 1 shallot
• 2 cloves garlic
• 1 organic lemon
• 2 eggs
• 1 tbsp olive oil
• 1 pinch nutmeg
• salt, pepper

Instructions

1. Wash fresh spinach and wilt it, still dripping wet, for 3 min, or thaw frozen spinach; in both cases shock in cold water and squeeze out very thoroughly, then chop coarsely.
2. Finely chop the shallot and garlic and sauté in the olive oil for 3 min until translucent, add the spinach and cook for 2 min until no liquid remains.
3. Let the mixture cool and mix with the ricotta, grated Parmesan, one egg, the grated lemon zest, nutmeg, salt and pepper.
4. Cut the puff pastry into eight rectangles, place 2 tbsp of filling on one half of each, leaving a 1.5 cm border all around.
5. Brush the edges with water, fold over, press firmly with a fork, brush the top with the second beaten egg and score once.
6. Bake in the preheated oven at 200 °C for 20–22 min until the parcels have puffed up high and are deep golden brown, and serve lukewarm.