Name: Spinach, blue cheese and ricotta galettes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 500 g frozen spinach, thawed; 2 cups (480g) ricotta; 2 eggs; 1 spring onion, thinly sliced; 1/2 cup chopped parsley; 1 tbsp lemon juice; Pinch sea salt; 2 sheets flaky puff pastry, thawed; 150 g blue cheese; 1/4 cup walnuts, finely chopped

Spinach, blue cheese and ricotta galettes

Cheese lovers, listen up - these spinach, blue cheese and ricotta galettes are a dream come true! Encased in a golden pastry shell and topped with walnuts, this recipe is everything you need for a midweek dinner.

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

500 g frozen spinach, thawed

2 cups (480g) ricotta

2 eggs

1 spring onion, thinly sliced

1/2 cup chopped parsley

1 tbsp lemon juice

Pinch sea salt

2 sheets flaky puff pastry, thawed

150 g blue cheese

1/4 cup walnuts, finely chopped

Method

1.Preheat oven to 200°C.

2.Place spinach in a tea towel and wring to remove any excess water. Roughly chop spinach and place in a bowl along with the ricotta, 1 egg, spring onion, parsley, lemon juice, sea salt and a pinch of freshly ground black pepper. Mix well and set aside.

3.Line an oven tray with baking paper. Place pastry sheets on tray and trim off corners. Lightly beat the remaining egg and brush tops of pastry with it.

4.Divide ricotta mixture between pastry sheets and spread out, leaving a clear 4cm border all the way round. Crumble over the blue cheese. Lift up the pastry border and fold over the filling, pinching in the edges a little; brush edges with egg. Scatter walnuts over filling.

5.Bake in the oven for 20-25 minutes or until the pastry is puffed and golden and the filling is set.

Profile Hayley Dodd