Today a savory recipe: savory pastries with ricotta and spinach.

The timeless combination of ricotta and spinach gives each filling a unique and unmistakable flavor. The savory pastries with ricotta and spinach are thinly rolled oil pastry ravioli filled with the classic ricotta and spinach. They are perfect to prepare for an appetizer or to set up a buffet during your parties with friends, very delicious to serve in an aperitif or to take with you on a trip, in the picnic basket.

The outer dough is made with simple ingredients such as water, flour, and olive oil while the filling consists of ricotta (possibly homemade), spinach cooked in a pan, egg, parmesan, and nutmeg which, in my opinion, always goes very well in fillings.

You could prepare them for a birthday party along with a rustic ham and cheese tart, broccoli muffins, rolls to stuff, a savory panettone, and savory waffles, your guests would be thrilled and you very satisfied with the result.

With the quantities indicated in the recipe, we will make about 30 pieces.

Now let’s see together, step by step, how to make this recipe.

To receive the recipe of the day for free

For your buffet, you might also be interested in

savory-pastries-with-spinach-and-ricotta-cover

Difficulty: Very Easy
Cost: Very Economical
Rest time: 1 Hour
Preparation time: 15 Minutes
Cooking methods: Oven, Stove
Cuisine: Italian
Seasonality: All Seasons

Ingredients for Ricotta and Spinach Savory Pastries

3 1/3 cups all-purpose flour
1 cup water
1.35 tbsp olive oil
1 pinch salt
12 oz spinach, cooked, boiled
1 cup ricotta
1/4 cup grated Parmesan
1 egg yolk
1/2 onion (small)
1 pinch nutmeg
to taste salt
to taste olive oil

Tools

1 Scale
1 Pastry Board
1 Pan
1 Rolling Pin
1 Pastry Cutter
1 Baking Sheet
1 Baking Mat
1 Mixing Bowl

Let’s Prepare Ricotta and Spinach Savory Pastries Together

Form a well with the flour on a work surface and add the water, olive oil, and salt in the center. Mix with a fork and, when the water is sufficiently absorbed, begin kneading with your hands until you get a smooth and homogeneous dough. Cover with a bowl or a cloth and let it rest for about an hour at room temperature.
Chop half an onion and put it in a non-stick pan with a drizzle of oil, let it sauté lightly then add the well-squeezed boiled spinach (even frozen ones are fine). Let the vegetables absorb the flavors well and then let them cool.
In a bowl, put the cooled spinach and chop them with scissors, add the drained ricotta, egg yolk, grated Parmesan, a pinch of salt, and a grating of nutmeg, then mix to combine all the ingredients and obtain a homogeneous mixture.
Take the dough, cut a piece, and roll it out with a rolling pin to a thickness of 1/16 inch at most 1/8 and form a rectangle. Place a portion of filling on the lower part of the rectangle using two spoons, then close by bringing the top part of the dough over the filling.
Using your hands, press well around the filling, then with a pastry wheel or ravioli cutter, cut the ravioli shape and seal. Place the obtained pastries on a baking sheet and proceed until the ingredients are finished.
When all the pastries are ready, lightly brush them with some milk or egg yolk or with beaten egg and milk together. Bake in a preheated oven at a temperature of 180°C (356°F) for 15 minutes or until golden.
The ricotta and spinach pastries are ready, let them cool before enjoying. In the meantime, take a photo and post it on social media tagging me (una riccia che pasticcia instagram and facebook) and tell me for which occasion you prepared them.