Spinach, Broccoli and Ricotta Parcels

Ingredient

1 Brown Onion, diced
2 Garlic Cloves, diced
1 bunch Broccolini, chopped
1 bunch English Spinach (leaves chopped)
1 bag of baby spinach
2 garlic cloves, sliced
1 lemon (zest only)
200g ricotta cheese
100g parmesan cheese (grated)
4 sheets puff pastry (cut in half)
2 egg yolks
Black Pepper
Sea Salt
Red Island olive oil

Method

In a large frypan over a medium heat add a drizzle of olive, once hot add the onion and garlic. Cook until the onion and garlic begin to soften then add the broccolini. Once the broccolini softens add the English spinach and cook until it softens. Then add the baby spinach and cook for 30 seconds until the leaves wilt.

In a bowl combine the greens, ricotta cheese, parmesan, a pinch of black pepper and lemon zest and mix together.

Lay out the sheet of puff pastry on a board and cut in half lengthways. Place a large spoon of the filling onto half of the pastry. Fold the other half of the pastry back over and crimp the sides. Using a fork crimp the pastry so it is sealed shut. Repeat the process until all parcels are made. Glaze the rolls with the egg yolk and cook in a 180c oven until puffed and golden brown and the filling is cooked through.

Serve with a side salad and your favourite sauce.

Recipe by Michael Weldon