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Top-down shot of spinach ricotta puff pastry parcels on wrinkled white parchment paper.
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5 from 3 votes

Spinach Ricotta Puff Pastry Parcels

Spinach Ricotta Puff Pastry Parcels are so tasty they will be eaten faster than you can say Puff Pastry Parcels! But don't worry they are easy to make and perfect to prepare in advance.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Snack
Cuisine: American
Servings: 12
Author: Julia Foerster

Ingredients

  • 18 oz frozen spinach thawed and squeezed of excess water (Note 1), 500g
  • 1 cup ricotta cheese
  • 1 egg
  • Salt
  • Black Pepper
  • Nutmeg
  • 2 sheets puff pastry defrosted
  • 1 egg lightly beaten (egg wash)

Instructions

  • In a medium bowl mix up ricotta, egg, defrosted spinach, and a little bit nutmeg. Season with salt and freshly grated black pepper.
  • Line a large baking sheet with parchment paper or a silicone baking mat.
  • On a lightly floured surface, roll out one pastry sheet. Using a pizza cutter, cut one sheet into 6 long rectangles. Transfer the rectangles to the prepared baking sheet. Use a pastry brush and brush the whole rectangles with the egg wash. Spoon 2-3 Tablespoons of the ricotta-spinach mixture on one side of each rectangle. Fold the other side over the filling and line up the edges as best you can. Crimp the edges with a fork to seal shut. Use my photos below to help guide you.
  • Repeat these steps with the 2nd puff pastry sheet so you have a total of 12 pastry parcels. Slice 2 slits in the tops for air vents. Brush the tops of the pastry parcels with egg wash. Chill the parcels in the fridge for 25 minutes or up to 1 day.
  • During the last few minutes of chill time, preheat the oven to 375F (190C).
  • Bake the pastry parcels for 30 minutes, or until the tops are golden brown. Remove the parcels from the oven and allow to cool until ready to handle.

Notes

1. If your spinach isn't defrosted, you can put the frozen spinach in a pan and add about 50 ml of water. Cover the pan and let it simmer for about 10 min. Stirring it a few times. When the spinach is cooked and most of the water has evaporated drain the spinach in a colander and let it cool down for a few minutes before adding the spinach to you ricotta mixture (be patient or the egg will scramble).

Nutrition

Calories: 281kcal | Carbohydrates: 21g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 163mg | Potassium: 294mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4119IU | Vitamin C: 12mg | Calcium: 93mg | Iron: 2mg