The other day I bought a large bunch of Spinach, and I blanched all of it. When I have blanched Spinach, I can’t help myself but I want to make ‘Goma-ae’. I still had some leftover, so I decided to make this easy pie. It is easy to make if you have Frozen Puff Pastry.
Makes
2 Pies
Ingredients
2 sheets Butter Puff Pastry *thawed if frozen
1 cup chopped & cooked Spinach *excess water squeezed out
200g Ricotta Cheese
1 Egg *whisked, save 1 tablespoon for brushing
1/2 cupful shredded Cheese *I used a Cheese Mix made of Cheddar, Mozzarella & Parmesan
Salt & Pepper
*Note: If you have more Ricotta, add extra Spinach and shredded Cheese to it and make more filling, that will be enough to make three pies.
*Note: You can replace a part of Ricotta with crumbled Fetta.
Method
- Leave Frozen Puff Pastry sheets in room temperature to thaw. Preheat the oven to 200℃.
- For 2 Pies, you would need about 1 cupful of chopped & cooked Spinach that has been squeezed to remove excess water. Today I blanched fresh Spinach, cut into 2cm long pieces, and squeezed well.
- In a mixing bowl, combine Ricotta Cheese, Egg, shredded Cheese and Spinach, add season with Salt & Pepper.
- Cut Puff Pastry sheets in half so that you have 4 rectangular sheets. Lay 2 sheets on a baking tray lined with baking paper. Place the Spinach and Ricotta mixture on the pastry sheets.
- Overlap the remaining sheets on top of the filling, press pastry sheets around edges using a fork. Make some cuts on the top sheet. Then brush with the saved Egg.
- Bake for 15 to 20 minutes or until golden.
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