Directions

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  1. Put the frozen spinach in a colander and leave to drain. When the spinach has defrosted, use the back of a spoon to lightly press the spinach and squeeze any excess liquid from it.
  2. In a medium-sized bowl, add the spinach, ricotta cheese, 1 egg, salt, pepper, red chilli, and zaatar. Mix well.
  3. Defrost puff pastry sheets at room temperature.
  4. Pre-heat the oven to 190C.
  5. Slice the pastry sheets into 6 equal rectangles.
  6. Using a spoon scoop out roughly a tablespoon of the mixture on each rectangle.
  7. Fold the rectangle and gently press the three sides with your index fingers to seal well.
  8. Use a fork to mark the edges. Do this for the remaining puffs.
  9. Beat the second egg in a small bowl. Using a pastry brush, lightly brush on an even coating on all the puffs.
  10. Bake for 15-20 minutes (until they have puffed up and got a nice golden colour on them).

Note:

  • If making to use later, you can freeze the raw puffs (without egg wash). When you’re ready to use them, take them out of the freezer 15 minutes before you bake. Don’t forget to brush the egg wash for that lovely golden colour. These may not puff up as much though.
  • Alternatively, you could bake for 10 minutes (until it’s puffed up but still blonde). Cool and freeze. When ready to use, you just need to bake (or air-fry) for another 10 minutes.