Ingredients
1 sheet puff pastry, thawed
10 oz (300 g) fresh spinach, chopped
1 cup (250 g) ricotta cheese
1 cup (100 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese
4 hard-boiled eggs, peeled
1 raw egg (for the filling)
1 egg yolk (for brushing)
½ tsp garlic powder
¼ tsp ground nutmeg
Salt and black pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk the raw egg. Stir in ricotta, mozzarella, Parmesan, chopped spinach, garlic powder, nutmeg, salt, and pepper. Fold in the egg.
3. Brush one side of the puff pastry with egg yolk. Evenly spread the filling over the dough.
4. Roll the pastry tightly into a log, sealing the edges. Place on a baking sheet.
5. Top with peeled boiled eggs. Brush the top with remaining egg yolk.
6. Bake for 20–25 minutes until golden and crisp. Let cool slightly before slicing
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Equipment Baking sheet, mixing bowl, rolling pin Baked Goods
Tips
– Use a sharp knife to slice after cooling for cleaner cuts.
– For a creamier texture, mix in a splash of cream cheese or milk with ricotta.
– Ensure the pastry isn’t overfilled to prevent bursting during baking.
Variations
– Add sautéed mushrooms, spinach, or roasted red peppers to the filling.
– Substitute mozzarella with feta or goat cheese.
Serving Suggestions
Serve warm or cold with a fresh arugula salad or crusty baguette.
Storage
Refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.
Nutritional information
Approx. 450 calories, 18g protein, 25g carbs, 20g fat per serving.
enjoy