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Shortcrust Spinach and Cheese Pastries

Shortcrust Spinach and Cheese Pastries
431
calories
Calories
40 min.
Preparation
1 hr 10 min.
Ready in
moderate
Difficulty

Ingredients

for 4 servings
For the pastry
1 ¾ cups All purpose flour
1 teaspoon salt
1 tablespoon Oil
½ cup lukewarm water
1 egg yolk (beaten)
1 tablespoon milk
For the filling
18 ounces Spinach
½ bunch scallions (sliced)
1 ¼ cups Ricotta cheese
1 teaspoon grated lemon zest
1 egg
salt
peppers
grated Nutmeg
To garnish
Mint leaves
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Preparation steps

1
Put the flour into a mixing bowl with the salt and the oil and mix well. Add the lukewarm water and knead to a pliable dough. Cover and leave to rest at room temperature for about 30 minutes.
2
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking tray.
3
Put the spinach into a pan with a little salted water and cook over a high heat, stirring occasionally, until it wilts. Drain, rinse in cold water and drain thoroughly. Squeeze out the spinach and chop finely.
4
Mix together the spring onions. ricotta, spinach, lemon zest and egg and season to taste with salt, pepper and nutmeg.
5
Knead the dough on a lightly floured surface. Roll out thinly and cut into 10 cm|4" squares.
6
Put a little filling on each square and fold in half diagonally. Press the edges together with a fork.
7
Put the pasties on the baking tray. Beat the egg yolk with the milk and brush over the pasties. Bake for about 25 minutes, until lightly browned.
8
Garnish with mint.