140min 4 ppl
Spinach and Ricotta Puff Pastry
60 minutes
4 people
Hardover 60 min or 12+ steps
60 min · 13 steps
Hard: over 60 min or 12+ steps
680 kcalper person
Protein 24g
Carbs 41g
Fats 46g
About this dish
A shatteringly crisp shell of all-butter puff pastry wraps around a filling built for maximum flavour and minimum sogginess: spinach wrung bone-dry and ricotta drained overnight, bound with Parmesan and egg, lifted with garlic, shallot and a whisper of nutmeg. A thin brush of Dijon along the pastry's sealed edge and a diamond-scored, egg-washed top finish it with real French bistro polish.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Fresh spinach leaveswashed800 g
- Garlic clovesfinely minced3 cloves
- Shallotfinely diced1 medium
Dairy & Eggs
- Whole-milk ricottadrained overnight in a sieve lined with muslin350 g
- Parmesanfinely grated80 g
- Large eggs1 whole and 1 yolk separated for egg wash2 eggs
- Unsalted butter30 g
Dried Goods
- All-butter puff pastrythawed if frozen, kept cold500 g
- Cold water1 tsp
Spices & Seasonings
- Nutmegfreshly grated0.25 tsp
- Fine sea salt1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Dijon mustard1 tbsp
Utensils
- Muslin-lined sieve
- Large dry pan
- Tongs
- Colander
- Clean tea towel
- Wide skillet
- Large mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
- Sharp knife
- Cling film
Method
1
Place the ricotta in a muslin-lined sieve set over a bowl and refrigerate, uncovered, for at least 8 hours or overnight to drain all excess whey.
Approx. 480 minutes
2
Wilt the spinach in a large dry pan over high heat, turning with tongs until fully collapsed, about 2 minutes. Tip into a colander and press firmly with the back of a spoon, then wrap tightly in a clean tea towel and wring out as hard as possible until virtually no liquid drips out. Roughly chop the squeezed spinach.
Approx. 5 minutes
3
Melt the butter in a wide skillet over medium heat and sauté the shallot until soft and translucent, about 4 minutes.
Approx. 4 minutes
4
Add the garlic and cook, stirring constantly, until fragrant but not coloured, about 1 minute.
Approx. 1 minutes
5
Add the chopped spinach to the pan, season with salt, pepper, and nutmeg, and stir to combine with the aromatics, about 1 minute. Transfer to a bowl and leave to cool completely.
Approx. 1 minutes
6
Combine the drained ricotta, Parmesan, and 1 whole egg in a large bowl. Fold in the cooled spinach mixture and taste for seasoning.
Approx. 0 minutes
7
Line a baking sheet with parchment. Cut the cold puff pastry into two equal rectangles, one roughly 28 × 18 cm and the second 32 × 22 cm. Lay the smaller rectangle on the prepared sheet and brush the border with Dijon mustard, leaving a 3 cm clear margin all around.
Approx. 0 minutes
8
Mound the spinach-ricotta filling onto the smaller rectangle, staying within the mustard border, and pack it into an even layer. Lay the larger pastry sheet over the top, press the edges firmly to seal, then crimp all around with a fork.
Approx. 0 minutes
9
Cover the assembled feuilleté loosely with cling film and refrigerate for 30 minutes to firm the pastry and set the seal.
Approx. 30 minutes
10
Preheat the oven to 200 °C fan (220 °C conventional).
Approx. 0 minutes
11
Mix the egg yolk with 1 tsp cold water. Brush the entire surface of the chilled feuilleté evenly with egg wash, avoiding the cut edges. Score a light diamond pattern on top with the tip of a sharp knife, cutting only 2 mm deep.
Approx. 0 minutes
12
Bake on the middle shelf until the pastry is deeply golden and audibly crisp when tapped on the base, about 28–30 minutes.
Approx. 29 minutes
13
Rest the feuilleté on the tray for 5 minutes before slicing into four portions and serving.
Approx. 5 minutes
