Rustic ricotta and spinach pastries are a classic snack for an appetizer or a rich and tasty starter with many little things put together on the plate that make the start of the meal pleasant. Today we are making rustic puff pastries with ricotta and spinach at home; they are easy and quick to prepare, and the work can be divided into several stages to have them always ready for our special occasions, and now that Christmas is coming, there will be plenty of occasions. I can already see you at the bingo with family and friends. Surely when gathering, it’s nice to have something to munch on even when not at the table, and these rustic pastries are perfect even when we’re on the couch watching a good movie. So let’s see how to prepare them perfectly and deliciously.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: About 30 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Rustic Ricotta and Spinach Puff Pastries
- 1 sheet rectangular puff pastry
- 10.5 oz sheep ricotta
- 10.5 oz spinach
- to taste parmesan cheese
- to taste salt
- egg for glazing
- to taste sesame seeds
- 1 egg
- to taste sesame seeds
Tools to Prepare Rustic Ricotta and Spinach
- 1 Pan
- 1 Bowl
- 1 Baking Tray
- 1 Knife
- 1 Brush
Steps to Prepare Rustic Ricotta and Spinach
We cook the spinach in advance; I always cook a little more and then decide how much to use according to taste at the moment. I use fresh ones and prepare the 1.1 lbs pack, but frozen ones are also fine.
Wash and cook the spinach, fresh or frozen, with a pinch of salt without adding water, covered, in a few minutes they will be well dried and ready for our recipe, but first let them cool.
Chop the spinach, I simply use a knife, add the well-drained ricotta and mix, you can add some grated parmesan cheese but also some nutmeg if you like. Also add one or two eggs to better bind the filling.
Unroll the puff pastry, divide it lengthwise so as to have 2 long and narrow rectangles. Fill each rectangle along the entire length with the filling, making a little plump strip only in the center. Fold from one side and the other to seal the filling in the puff pastry like a sausage. Do the same for both rectangles, dividing the filling in half for each.
Place on the baking tray with parchment paper also cut in half and put in the freezer. Let it harden before cutting into slices about half an inch or a little more. Arrange on the baking tray lined with parchment paper. Brush with egg, add the seeds and bake in a preheated static oven at 350°F for about 25-30 minutes, until they are puffed up and golden.
Take them out of the oven and enjoy, excellent hot just out of the oven, or even cold, always delicious. They can also be kept in the freezer, ready to bake, or already cooked, just heat them for a moment and they will seem freshly made.
