An attractive, nutrient-packed puff pastry

Who doesn't like a nice puff pastry? And if it's a little healthier than usual? Even better, right?

For as long as I can remember I can't resist a puff pastry. No matter what kind it is. When they talk about puff pastry I immediately get salivating. Yes, we have to be very careful with them because the dough alone contains 'tons' of butter... so much for diet and healthy food!

But as one day is not days, there I undo the desire and eat one puff pastry or another.

The recipe I bring in this post is an attempt to have a little healthier puff pastry, but without losing the essence of puff pastry: wonderful!

It's a simple and tasty recipe, without a big sense of guilt.

So let's get to the recipe for Spinach and ricotta cheese puff pastry with mushrooms

Ingredients:

1 package of puff pastry (preferably already cut into squares)

1 bunch spinach

8 fresh mushrooms (sliced)

1 cottage cheese (your choice, be it cow's milk, goat's milk, the one you like best)

1 onion (chopped)

3 garlic cloves (chopped)

Salt to taste

Black pepper to taste

Nutmeg to taste

1 beaten egg to brush

Preparation:

Preheat the oven to 200°C for 10 minutes.

Prepare the spinach. Arrange the spinach, keeping only the leaves and wash very well. In a pan, boil the spinach with water seasoned with salt, for 5 minutes after the water boils. Drain and set aside.

In a frying pan saute the onion and the chopped garlic with olive oil. Let the onion turn colour, then add the mushrooms and season with a little salt. Sauté the mushrooms and when they are sautéed add the drained spinach. Add the cream cheese, the black pepper, and the nutmeg and stir until everything is well combined.

Place the mixture in the centre of each pastry and close in an envelope.

Place on an oven tray lined with baking paper and place the puff pastry on top. Brush each one with the beaten egg and bake in the oven for 15-20 minutes (depending on the oven).

Serve with a salad!