Whether you’re planning a fancy cocktail party or just pairing it with a rich salad, these spinach and ricotta stuffed pastries are a delightful treat. Served slightly warm, they are particularly delicious, with the filling offering a savory taste sensation enhanced by a hint of lemon zest.<\/p>\n
– For 20 pieces:
\n – 1 unit Ready-made pie crust
\n – 250 g Fresh or frozen spinach
\n – 100 g Ricotta cheese
\n – 1 tbsp Almond powder
\n – 1 Egg yolk
\n – 1 tsp Lemon zest
\n – 1 tsp Milk
\n – Salt (to taste)
\n – Pepper (to taste)<\/p>\n
\n55 minutes<\/p>\n
\n30 minutes<\/p>\n
\n25 minutes<\/p>\n
\nBegin by trimming and washing the spinach. If using fresh spinach, saut\u00e9 it in a pan until wilted. For frozen spinach, ensure it is thoroughly thawed and drained. Set aside to cool.<\/p>\n
\nCombine the cooled spinach with ricotta, almond powder, and lemon zest. Season with salt and pepper to taste. Allow the mixture to cool completely before assembling the pastries.<\/p>\n
\nRoll out the pie crust on a floured surface and cut out circles using a cookie cutter (approximately 8 cm in diameter). Place a teaspoon of the spinach mixture in the center of each circle. Fold the dough over the filling to form a half-moon shape and press the edges together to seal.<\/p>\n
Place the pastries on a baking sheet lined with a silicone mat or parchment paper. Blend the egg yolk with milk and brush this mixture over the pastries to give them a golden color.<\/p>\n
\nBake in the oven for 15 to 25 minutes, depending on your oven. The pastries should be golden brown when ready.<\/p>\n
Serve these delightful spinach and ricotta stuffed pastries warm for maximum enjoyment, ideally accompanied by a light, refreshing salad or as a standout dish at your next gathering.<\/p>\n\n\n