Ingredients:

  • 1 sheet (9 oz / 250 g) frozen puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • 10 oz (280 g) fresh baby spinach
  • 1 tbsp (15 ml) olive oil
  • 2 cloves (6 g) garlic, minced
  • 1/4 tsp (1 g) ground nutmeg
  • 15 oz (425 g) whole milk ricotta cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 large egg
  • 1/2 tsp (3 g) salt
  • 1/4 tsp (1 g) black pepper

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
  2. Toss in the spinach and cook until wilted (about 2-3 minutes). Remove from heat, stir in the nutmeg, and let it cool.
  3. Place the cooled spinach in a kitchen towel and squeeze firmly until no more liquid escapes, then finely chop the squeezed spinach.
  4. In a large bowl, whisk the ricotta cheese and one beaten egg until smooth.
  5. Fold in the grated Parmesan, salt, and black pepper, then stir in the chopped spinach until evenly distributed.
  6. Preheat oven to 400°F (200°C). Roll out the puff pastry onto a parchment-lined baking sheet.
  7. Use a fork to prick the center of the pastry, leaving a 1-inch border around the edges.
  8. Spread the ricotta mixture evenly over the center and brush the exposed borders with the beaten egg wash.
  9. Bake for 25-30 minutes until the crust is risen and golden brown.