Cooking Masterclass 2; Spinach and Ricotta Pastry Parcels

15th August 2009 4 Comments

My cooking skills are now legendary and thanks to my Annabel Karmel book review post, I now have a few requests for the Being a Mummy household staples. Here I give you Spinach and Ricotta Pastry Parcels, the idiots way. Ideal for freezing, I use these as a finger food. However, the beauty is that you can also use them as an adults meal with vegetables or as a snack. In fact, provided you like pastry, spinach and ricotta you can do a million and one things…

You need:
1 packet of Spinach (I like to use the baby leaves)
1 packet of ready to roll puff pastry
1 onion
1 oz of butter
9 oz of Ricotta (or just a packet)
1 egg (if you can be bothered to glaze the pastry- I cant so I leave this out)

  • Chop up the onion.
  • Wash the spinach and stuff it all into a saucepan with some water, cook it up so its a sort of sludge
  • Melt the butter into a frying pan and then stick the chopped onion in and fry it.
  • Roll out the pastry and cut it into the shapes you want to create- strips, parcels, animals or anything else that takes your fancy…
  • Mix together the cooked onion and spinach
  • Put the onion/spinach and a dollop of ricotta into your pastry and squash all the edges together to create a little parcel (or whatever)
  • At this point you can either leave to cool before you freeze….
  • or cook at 200 degrees for about 20 minutes but I would check after 10 just to be sure! If you smell burning you have left it too long!
Claire Walsh

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  • Amy 15th August 2009 at 5:40 pm

    yum thats sounds fab! I think i will be making those as i love spinach and ricotta thanks for the idea xx

  • Café Bébé 16th August 2009 at 3:04 pm

    Gosh…thanks for the tip about the burning. I never figure that out in time! <br>Might have to give these a go…I do love @annabelkarmel…she&#39;s a saviour, isn&#39;t she?

  • Alex 16th August 2009 at 8:16 pm

    Cooking masterclasses happen frequently in our house 🙂

  • Brit in Bosnia / Fraught Mummy 17th August 2009 at 9:35 am

    award for you at mine

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