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Butternut, spinach & ricotta slice
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Plain flour, for dusting
2 x 200g blocks Cooks’ Ingredients Frozen All Butter Puff Pastry, defrosted
100g Cooks’ Ingredients Frozen Chopped Shallots
2 tbsp olive oil
250g Essential Frozen Whole Leaf Spinach
½ lemon, finely grated zest
20g Parmigiano Reggiano, finely grated
Finely grated nutmeg, to taste
1 tbsp Cooks’ Ingredients Frozen Chopped Flat Leaf Parsley
250g Cooks’ Ingredients Frozen Butternut Vine Squash
2 tbsp pumpkin seeds
1. Preheat the oven to 200°C, gas mark 6 and place a large baking tray in the oven to heat up. Lightly flour a clean work surface, place the pastry blocks on top of each other and roll out into a rectangle, roughly 28x38cm.
2. Place the pastry on to a large sheet of parchment and trim the edges to neaten. Score a 3cm border with a sharp knife, then prick the base all over with a fork. Lift the pastry, still on the parchment, onto the hot baking sheet and bake for 15 minutes.
3. Meanwhile, fry the shallots in 1 tbsp oil in a frying pan over a medium heat for 5-6 minutes, until soft. Microwave the spinach according to the pack instructions, then tip into a sieve and press with a wooden spoon to remove any excess water. Add the spinach to the shallots, season and fry for a minute more. Remove from the heat and mix with the ricotta, lemon zest, 10g Parmigiano Reggiano, nutmeg and parsley.
4. Take the pastry out of the oven and press down gently on the puffed-up base, leaving the border risen. Spread the ricotta mixture evenly over the base. Toss the squash chunks with the remaining 1 tbsp oil and pumpkin seeds, season and scatter over the ricotta. Sprinkle with the remaining Parmigiano Reggiano. Bake for 30 minutes until the squash
is piping hot and the pastry golden. Remove from the oven and rest for 5 minutes before serving.
Typical values per serving:
This recipe was first published in September 2020.