Ingredients
🛒 Ingredients You’ll Need
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- 1 sheet puff pastry (thawed)
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- 2 cups fresh spinach (well-drained and chopped)
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- 1 cup ricotta cheese
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- ½ cup grated Parmesan cheese
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- 2 cloves garlic (minced)
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- 3–4 whole eggs (for the filling pockets)
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- 1 egg (for egg wash)
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- 1 tablespoon olive oil
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- Salt and pepper to taste
Instructions
Heat olive oil in a pan and sauté garlic until fragrant. Add spinach and cook until wilted. Let cool, then mix with ricotta and Parmesan.
💡 Tip:
Make sure the spinach is very well drained — excess moisture = soggy pastry.
Roll out your puff pastry and place it into a lined baking dish or pan.
💡 Tip:
Keep the pastry slightly chilled while working — warm pastry gets sticky and harder to handle.
Spread the spinach and ricotta mixture evenly across the pastry.
💡 Tip:
Don’t pack it too tightly — a slightly airy filling gives a better texture after baking.
Use a spoon to make small wells in the filling and carefully crack whole eggs into each space.
💡 Tip:
Crack eggs into a small bowl first, then transfer — avoids broken yolks.
Place another layer of puff pastry on top (or fold edges), seal well, and brush with egg wash.
💡 Tip:
Cut small vents on top — this helps steam escape and keeps the crust crisp.
Bake at 375°F (190°C) for 40–45 minutes until golden and puffed.
💡 Tip:
If the top browns too quickly, loosely cover with foil halfway through.