SPINACH PUFFS

Puff pastry perfection - Quick and easy

TOTAL FAT: TBCg | TOTAL CARBS: TBCg | TOTAL PROTEIN: TBCg

This recipe is great for when you need to whip up some yummy treats.

Keeps great in the freezer! - Jenny Lim

INGREDIENTS

• 5 SHEETS PUFF PASTRY

• 200 GRAMS MUSHROOMS

• 150 GRAMS SPINACH

• 375 GRAMS RICCOTTA

• 200 GRAMS FETA

• 1 TSP GARLIC SALT

• 1/4 TSP PAPRIKA

• 1/4 TSP NUTMEG

• 1 EGG

METHOD

Preheat the Oven:

• Preheat a fan-forced oven to 200 degrees Celsius.
  

Prepare the Filling:

• In a large mixing bowl, combine the chopped mushrooms, chopped spinach, ricotta cheese, crumbled feta cheese, garlic salt, paprika, and nutmeg. Mix well until all ingredients are evenly incorporated.

Prepare the Pastry:

• Slice each puff pastry sheet into quarters to create triangles.

• Take one pastry triangle and brush the top side with beaten egg wash.

Fill and Seal:

• Place a spoonful of the filling mixture onto the right-hand side of the pastry triangle.

• Fold the left side of the pastry over the filling to create a triangle shape.

• Press the edges together firmly to seal the pastry.

• Use a fork to press down along the edges to create a striped pattern and ensure a secure seal.

Assembly:

• Repeat the process with the remaining pastry triangles and filling mixture until all pastry is used.

Egg Wash and Bake:

• Brush the top of each pastry triangle with beaten egg wash.

• Place the prepared triangles on a baking tray lined with parchment paper.

Bake:

• Bake in the preheated oven for about 20 minutes or until the pastry is golden brown and puffed up.

Serve:

• Once baked, remove the puff pastry triangles from the oven and let them cool slightly before serving.

• Enjoy these delicious Mushroom and Spinach Puff Pastry Triangles as a snack, appetizer, or light meal.