Crisp pastry twists with creamy ricotta, spinach, and Parmesan—an easy, crowd-pleasing snack or savory treat.
# Components:
→ Filling
01 - 1 cup ricotta cheese
02 - 1 cup fresh spinach, finely chopped or 1/2 cup frozen spinach, thawed and drained
03 - 1/3 cup grated Parmesan cheese
04 - 1 large egg yolk
05 - 1 garlic clove, minced
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
08 - 1/4 teaspoon ground nutmeg, optional
→ Pastry
09 - 1 sheet ready-rolled puff pastry, thawed if frozen
→ Topping
10 - 1 large egg, beaten
11 - 1 tablespoon sesame seeds or poppy seeds, optional
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, combine ricotta, spinach, Parmesan, egg yolk, minced garlic, salt, black pepper, and optional nutmeg until the mixture is smooth and fully blended.
03 - Unroll the puff pastry sheet onto a lightly floured work surface. Slice the pastry in half to form two even rectangles.
04 - Evenly spread the ricotta-spinach filling over one pastry rectangle, leaving a 1/2-inch border clear on all edges.
05 - Place the second pastry rectangle over the filling and gently press down the edges to seal.
06 - With a sharp knife or pizza cutter, slice the layered pastry into 12 equal strips, each about 1 inch wide.
07 - Twist each pastry strip several times and arrange them spaced apart on the prepared baking sheet.
08 - Brush each twist thoroughly with the beaten egg, then sprinkle with sesame or poppy seeds if desired.
09 - Bake for 18 to 22 minutes, or until the twists are puffed and evenly golden brown.
10 - Remove from the oven and allow to cool slightly before serving warm or at room temperature.
