Sicilian Spinach and Ricotta Stuffed Pastries

Ingredients

• 2 cups (250g) fresh spinach, chopped 2 cups (250g) fresh spinach, chopped
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1/4 cup (60g) breadcrumbs 1/4 cup (60g) breadcrumbs
• 1 garlic clove, minced 1 garlic clove, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes 1/4 teaspoon red pepper flakes
• Salt and pepper to taste Salt and pepper to taste
• 1 package (400g) puff pastry sheets, thawed 1 package (400g) puff pastry sheets, thawed
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 9g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a large skillet, sauté the chopped spinach over medium heat until wilted. Remove from heat and let it cool.
3. 3.
   In a mixing bowl, combine the cooled spinach, ricotta cheese, Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, lemon zest, dried oregano, red pepper flakes, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Roll out the puff pastry sheets on a lightly floured surface. Cut the pastry into circles or squares, depending on your preference and the size of the pastries you desire.
5. 5.
   Spoon a generous amount of the spinach and ricotta filling onto one half of each pastry piece, leaving a small border around the edges.
6. 6.
   Fold the other half of the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
7. 7.
   Place the stuffed pastries onto the prepared baking sheet. Brush the tops with the beaten egg wash for a golden finish.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.
9. 9.
   Remove from the oven and let them cool slightly before serving. Enjoy these Sicilian Spinach and Ricotta Ciarduna warm or at room temperature.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.
• Ricotta cheese — Opt for a high-quality ricotta cheese for a creamy and smooth filling. If the ricotta is too watery, drain it in a fine-mesh sieve before using.
• Puff pastry — Allow the puff pastry sheets to thaw according to the package instructions. Handle the pastry gently to prevent it from tearing.

Tips & Tricks

• For a variation, add some crumbled feta cheese to the filling for an extra tangy flavor.
• Serve the Ciarduna with a side of marinara sauce or a simple tomato salad for a refreshing contrast.
• If you prefer a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the filling.
• These pastries can be prepared in advance and refrigerated until ready to bake. Just make sure to brush them with the egg wash right before baking.
• Leftover pastries can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven for a few minutes to regain their crispiness.

Serving advice

Serve the Sicilian Spinach and Ricotta Ciarduna as an appetizer or a light lunch. They can be enjoyed warm or at room temperature. Garnish with a sprinkle of fresh parsley or grated Parmesan cheese for an extra touch of elegance.

Presentation advice

Arrange the Ciarduna on a platter, allowing the golden pastries to showcase their flaky layers. Serve them alongside a vibrant green salad or colorful Mediterranean antipasti for an eye-catching presentation.