Spinach & Cheese Parcels
These spinach and ricotta parcels with a refreshing hint of mint are perfect for entertaining or as a cheesy, indulgent snack.
Ingredients
- 1 bunch English spinach, stems trimmed
- 2 tbs extra virgin olive oil
- 1 large brown onion, finely chopped
- 300g fresh ricotta
- 150g feta, crumbled
- 1/2 bunch mint, leaves picked, roughly chopped
- 2 free range eggs
- 6 sheets puff pastry, partially thawed
Method
- Preheat oven to 220°C/200°C fan-forced. Line 3 baking trays with baking paper.
- Cook spinach in a saucepan of boiling water for 1 minute or until just wilted. Drain. When cool enough to handle, squeeze out excess liquid. Finely chop spinach.
- Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Remove from heat.
- Combine ricotta and feta in a large bowl. Add onion, spinach, mint and 1 egg, then stir until well combined. Season with pepper.
- Cut each pastry sheet into 4 squares. Place 2 tablespoons of the spinach mixture onto the centre of each square. Brush edges with water. Bring each corner of pastry squares into the centre to form a parcel, pressing edges to seal. Place on trays.
- Beat remaining egg in a small bowl. Brush pastry with egg. Bake for 30 minutes or until golden and cooked through. Serve.
