Spinach, blue cheese and ricotta galettes
Cheese lovers, listen up - these spinach, blue cheese and ricotta galettes are a dream come true! Encased in a golden pastry shell and topped with walnuts, this recipe is everything you need for a midweek dinner.
- 15 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
- 500 g frozen spinach, thawed
- 2 cups (480g) ricotta
- 2 eggs
- 1 spring onion, thinly sliced
- 1/2 cup chopped parsley
- 1 tbsp lemon juice
- Pinch sea salt
- 2 sheets flaky puff pastry, thawed
- 150 g blue cheese
- 1/4 cup walnuts, finely chopped
Method
- 1Preheat oven to 200°C.
- 2Place spinach in a tea towel and wring to remove any excess water. Roughly chop spinach and place in a bowl along with the ricotta, 1 egg, spring onion, parsley, lemon juice, sea salt and a pinch of freshly ground black pepper. Mix well and set aside.
- 3Line an oven tray with baking paper. Place pastry sheets on tray and trim off corners. Lightly beat the remaining egg and brush tops of pastry with it.
- 4Divide ricotta mixture between pastry sheets and spread out, leaving a clear 4cm border all the way round. Crumble over the blue cheese. Lift up the pastry border and fold over the filling, pinching in the edges a little; brush edges with egg. Scatter walnuts over filling.
- 5Bake in the oven for 20-25 minutes or until the pastry is puffed and golden and the filling is set.
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