Ricotta, Spinach & Pinenut Pastries

My main motivation for this ricotta, spinach and pine nut pastry recipe was to include more nuts in Harry’s diet. Check out our post on nuts and you will see how wonderful they are for children. The spinach filling is delicious on it’s own but wrapped up in pastry these were hard to resist. Harry loved them, and so did I – I also loved that they are much healthier than the pre-made options you can buy in the supermarket, and so simple to make.

Nutrition Note: Pine nuts, the seeds from pine trees, are rich in heart healthy monounsaturated fats, high in protein and packed full of vitamins and minerals.

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Ingredients

• 1 tsp extra virgin olive oil
• 1 onion , finely chopped
• 1/2 cup (60g) frozen spinach, thawed and drained
• Pinch of nutmeg
• 1/2 cup ricotta
• 1/4 cup grated parmesan cheese
• 1 tsp lemon
• 3 tbsp pine nuts, crushed
• 2 sheets puff pastry
• 1 egg, whisked

Method

Step 1

Preheat oven to 180°C. Line 2 large baking trays with baking paper. Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 3 minutes or until onion has softened. Remove from heat. -

Step 2

Combine the onion and spinach in a bowl. Add the nutmeg, ricotta, parmesan, lemon and crushed pine nuts, stir well. -

Step 3

Place the sheets of pastry on a flat surface, cut each into four squares. Brush edges with egg. Place 1 tablespoon spinach mixture in the middle of each square of pastry. Fold over diagonally to form a triangle. Squash the edges with a fork. Repeat with remaining pastry, and spinach mixture. -

Step 4

Brush the tops of each triangle with remaining egg mixture. Bake for 25 minutes or until golden and crisp. These can be frozen before cooking. -