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But how rich is this maxi spinach dumpling. The first thing we will do to make it is sauté the spinach. Then we will mix them with ricotta, yogurt and egg.
We will use a sheet of puff pastry and we will cut what will be the surface. I have made the cuts with a special roller but there is always the option of making some simple cuts with a knife.
And if you have leftover spinach you can make this other recipe: Spinach with bechamel.
Maxi spinach dumpling
Delicious maxi puff pastry dumplings filled with spinach.
- ascen jimenez
- Kitchen: Modern
- Recipe type: snacks
- Calories: 150
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 2 cloves of garlic
- A splash of olive oil
- 200 g of fresh spinach
- Sal Island
- 120 g of ricotta
- 40 g of natural yogurt
- Pepper
- Nutmeg
- 1 egg
- 1 sheet of puff pastry
- Egg to paint the surface (or milk)
Preparation
Fry the garlic in a pan with a splash of oil.
When they are fried, add the spinach, salt, and cook them with the lid on. It doesn't need water because the spinach will release its own.
We put the ricotta and natural yogurt in a bowl.
We add salt, pepper and nutmeg. We mix.
When the spinach is cooked, we put it in the bowl, along with the ricotta and yogurt. I have removed the garlic so that it is not part of the filling. They have already done their work because they have provided flavor.
We add the egg and mix everything.
We spread the puff pastry. We make cuts with a rolling pin or a knife in one of the halves.
We distribute the filling on the part of the dough that we have not cut.
With the help of the paper that has the puff pastry, we cover the filling.
We paint the surface with a little egg.
Bake at 200º (preheated oven) for 25 minutes or until the surface of the maxi empanadilla is golden.
More information - Spinach with bechamel