Spinach and Ricotta Parcels
Simone AustinIngredients:
- 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:
- Preheat the oven to 210 degrees Celsius.
- Dice the onion finely. Chop the bacon or ham into small pieces.
- Heat the oil in a pan and when warm fry the onion and bacon until golden brown. Cool slightly.
- In a mixing bowl add all the other ingredients apart from the pastry.
- Add the onion and bacon mixture and stir until combined.
- 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.
- 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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