1 sheet puff pastry, thawed
3 cups packed, fresh spinach leaves, packed
1/2 cup ricotta
1 unit egg, beaten
Extra virgin olive oil to taste
salt and pepper to taste to taste
- Make the filling: in a large pan sautee the spinach with some olive oil and salt.
- Cool and squeeze out excess moisture, and chop spinach finely
- Combine chopped spinach with ricotta, set aside
- Preheat your Fritaire to 320F and line the Air stand with parchment paper
- Using a large star cutter cut out about 12/14 2 1/2-inch stars.
- Divide the filling between 6/7 stars, brush the borders with egg wash and place the remaining stars on top of the ones with the filling.
- Seal the edges with a fork.
- Bake the ricotta and spinach stars in batches, for 20-25 minutes, or until puffed up and golden brown.
- Serve warm.
