Spinach and almond ricotta puffs
Spinach and ricotta puffs are a delicious and tasty starter.
Difficulty:
Low
Preparation time:
10 minutes
Cooking time:
15 minutes
Cost:
Low
Ingredients for four people
- 2 puff pastry rolls
- 500 grams of spinach
- 350 grams of almond ricotta
- 2 tbsp of olive oil
- 1 tbsp of salt
- A pinch of pepper
- A pinch of nutmeg
- 1 tsp of powdered garlic
- 2 tbsp of sunflower oil
Preparation
Steam the spinach and let it cool down. Blend in a food processor spinach, almond ricotta, olive oil, salt, pepper, nutmeg, and garlic.
Unroll the puff pastry rolls and cut them into rectangles. Spread the mix on half of each pastry rectangles and make small cuts on the other half. Close each rectangle. Brush the surface of each puff with sunflower oil.
Cook for 15 minutes in a convection oven at 180 °C.
Spinach and almond ricotta puffs can be kept in the fridge for three days.
