Ingredients
2 sheets of puff pastry (thawed if frozen)
1 ½ cups spinach (chopped and cooked, with all excess water squeezed out)
1 cup ricotta cheese (or feta for a stronger, saltier flavor)
½ cup mozzarella cheese,
shredded
1 egg (for the filling)
1 egg (beaten, for the egg wash)
Salt and black pepper to taste Optional: Sesame seeds for topping
Instructions
Preheat & Prep: Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Make the Filling: In a medium bowl, combine the cooked and dried spinach, ricotta (or feta), shredded mozzarella, and one egg.
Mix well and season with salt and pepper to taste.
Note: It is crucial to squeeze the spinach very dry to prevent the pastry from becoming soggy.
Prepare the Pastry: Lay out one sheet of puff pastry on the baking sheet.
Assemble: * Spread the spinach mixture evenly over the first sheet, leaving a small border at the edges.
Place the second sheet of puff pastry on top.Use a fork to crimp and seal the edges all the way around.(Alternatively, you can cut the pastry into smaller squares before filling to make individual portions).
Egg Wash: Brush the top of the pastry with the second beaten egg.
This gives it that beautiful golden-brown finish. Sprinkle with sesame seeds if desired.
Bake: Bake for 20–25 minutes or until the pastry has puffed up and is a deep golden brown.
Serve: Let it cool for a few minutes before slicing into squares.
