Puff Pastries With Veggies And Riccotta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 4 puff pastry sheets (each pkg has 2 sheets)
• 4 ounces frozen spinach, defrosted
• 4 ounces cremini mushrooms, diced
• 1/2 red pepper, diced
• 1 lb part-skim ricotta cheese
• 1 egg

Recipe

• 1 defrost pastry sheets according to package directions.
• 2 in a bowl, combine riccotta, spinach, mushrooms and peppers.
• 3 cut pastry sheets into 9x9 sections.
• 4 in each square, place a spoonfull of the filling mixture, fold over pastry and pinch together to make a pillow like shape. make sure you fold one side over the other to keep the filling in while you bake. hint: if the pastry won't stick, wet your fingers with water.
• 5 place folded pastries on parchment paper on a cookie sheet or just a well greased cookie sheet. hint: don't use wax paper, pastries will stick.
• 6 brush each square with eggwash. 1 egg blended well with 1 tbs of water.
• 7 bake at 375 for 10-20 or until pastry starts to brown.
• 8 if you have leftover filling, it bakes well with pasta, mozzarella cheese and a red pasta sauce.