Spinach and Ricotta Parcels

Simone Austin

Ingredients:

  • 1kg fresh ricotta
  • 3 eggs
  • 1 brown onion
  • ½ tsp nutmeg
  • 10 scoops Glucerna Powder
  • 250g frozen spinach
  • 1 tablespoon extra virgin olive oil
  • 6 slices thin ham or bacon
  • 2 teaspoons fresh oregano
  • Black pepper
  • Puff pastry- 8 sheets
  • ½ cup tasty cheese
  • 4 tablespoons grated parmesan cheese
  • 1 teaspoon sweet Hungarian paprika
  • Sesame seeds

Method:

  1. Preheat the oven to 210 degrees Celsius.
  2. Dice the onion finely. Chop the bacon or ham into small pieces.
  3. Heat the oil in a pan and when warm fry the onion and bacon until golden brown. Cool slightly.
  4. In a mixing bowl add all the other ingredients apart from the pastry.
  5. Add the onion and bacon mixture and stir until combined.
  6. Take one sheet of puff pastry at a time and place 1/8th of the mixture into each sheet. Fold up into a parcel, moistening the edges of the pastry with water to stick together as they are folded. Brush lightly with water and sprinkle with sesame seeds on top.
  7. Back in a hot oven, 210 degrees Celsius until the pastry has puffed and turned golden brown. Serve with a side of vegetables or salad.

For more details on Glucerna, go to glucerna.com.au

Notes:

You can have small bite sized ones for parties, snacks and to take on picnics. They freeze very well.

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