Easy, quick, and super crunchy, these ricotta and spinach puffs are delicious and versatile!
First, cook the spinach in plenty of hot water. Once cooked, drain them, squeeze well to remove excess water, and blend with a pinch of salt, ricotta, and a drizzle of oil.
Meanwhile, unroll the puff pastry and cut it horizontally and vertically to obtain 4 squares. Make cuts at the ends as shown in the video, add the filling in the center, and close.
Brush with an egg (optional) or milk and sprinkle with mixed seeds. Bake at 180 degrees for 25 minutes.
Italia, Umbria
| Energy (kcal) | 356.91 |
| Carbohydrates (g) | 28.95 |
| of which Sugars (g) | 2.05 |
| Fat (g) | 24.06 |
| of which Saturates (g) | 13.25 |
| Protein (g) | 6.73 |
| Fiber (g) | 2.52 |
| Sale (g) | 0.31 |
