- 450 g fresh spinach
- 450 g ricotta
- 2 eggs
- 4 tbsp grated parmesan
- a pinch of nutmeg
- salt and pepper
Plunge the spinach into boiling salted water until tender. Drain, cool, and chop finely. In a mixing bowl, combine chopped spinach, ricotta, 1 egg, parmesan. Season with the nutmeg, salt and pepper.
On a floured surface, roll out the pastry and cut it into squares. Place a spoon of the spinach mixture in the middle of the each square. Fold the edges of the pastry roughly over the filling.
Brush the margins with egg wash and bake for about 20 min or until browned (in a preheated oven at 180 degrees C).