Dessertsbiggerbolderbaking4.9
Savory Spinach Ricotta Pop-Tarts
Learn how to make my Spinach and Ricotta Savory Pop-Tarts with my easy Puff Pastry recipe!
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- knife
- oven
- whisk
📝 Preparation Steps
1
In a bowl mix together the cooked spinach, ricotta, egg and seasoning. If you are using frozen, cooked spinach make sure you drain it really well, wring out a small amount at a time in your hands to remove as much the liquid. Set aside in the fridge.
(10oz/280g) cooked spinach2 cups(8oz/225g) ricotta1 cupegg1Egg wash*
2
Roll out thepuff pastry on a floured surface until ¼ - ½ inch thick.
3
With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
4
Spoon the filling onto a piece of the pastry. Take care not to overfill or the filling will come out.
5
Egg wash the edges of the pastry around the filling, lay on the top layer and seal the 2 pieces together with a fork. Egg wash the top of the Pop-Tart, this will give your Pop-Tart a lovely golden color. Prick the top with a fork to release steam while baking.
(10oz/280g) cooked spinach2 cups(8oz/225g) ricotta1 cupegg1Egg wash*
6
Bake at 400oF (200oC) for ⏱️ 20-23 minutes or until golden brown.
7
Enjoy warm from the oven.
8
Notes
9
You can freeze the pop tarts raw and then bake from frozen when needed.
10
Egg wash: whisk up an egg yolk with 4 tablespoons of milk and brush over pastry
(10oz/280g) cooked spinach2 cups(8oz/225g) ricotta1 cupegg1Egg wash*
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