Ricotta and spinach stars ⁠

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.⁠

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