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Spinach and Ricotta Parcels

Yields6 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

Spinach and ricotta - is there a better match?! A great healthy snack or side dish.

Ingredients
Pastry
 1.5 cup Changing Habits Emmer Wheat Flour
 0.25 cup butter
 1 egg
 0.5 tsp baking powder
 Pinch Changing Habits Seaweed Salt
 0.25 cup water
Filling
 400 g ricotta
 250 g spinach (fresh or frozen/thawed)
 0.5 brown onion, diced
 Fresh dill to taste
 Changing Habits Seaweed Salt to taste
 Changing Habits Pepper to taste
Pastry wash
 1 egg
Directions
Pastry
1

Place all of the pastry ingredients apart from the water in a food processor, gradually adding the water until the pastry starts to stick together and form a ball.

2

Place a small handful of flour on a clean bench or large chopping board and knead the pastry dough for approximately 1 minute.

3

Roll the pastry into a ball and place covered in the fridge for 20+ minutes.

Filling
4

Preheat oven to 180 degrees Celsius.

5

Place all of the filling ingredients in a bowl and mix together.

Assembly
6

Remove the pastry from the fridge and place in between two pieces of baking paper. Roll with a rolling pin until the pastry is thin, but thick enough to work with without tearing.

7

With a small bowl, cut the pastry into circles (approximately 10cm in diameter).

8

Spread a spoonful of the filling mixture across one side of the circle (leaving 1 cm from the edges). Fold the other half of pastry over the filling to form a half-moon shape, pressing down at the edges. Place on a lined baking tray. Repeat with the rest of the pastry and filling.

9

Whisk 1 egg in a small bowl and with brush over each of the pastries.

10

Bake in the oven for 30 minutes or until golden.

Nutrition Facts

Servings 6