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:

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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