Preheat the oven to 410 F for at least 5 minutes before the puff pastry is done chilling. Then use a pastry brush lightly glaze each with an egg wash (1 whisked egg) and bake for 20-22 minutes.

This savoury vegetarian pie mixes soft ricotta cheese with fresh baby spinach on a bed of crunchy puff pastry and is not only delicious, it’s also easy to make!

Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes.

2 sheets puff pastry 2 teaspoons all-purpose flour, or as needed 8 1/2 ounces ricotta cheese 8 1/2 ounces pesto Preheat oven to 400 degrees. Line a baking tray with parchment paper and dust ...

Wow dish: Argentina's favorite spinach pie will be your new brunch obsession A golden puff of pastry wraps a spinach and ricotta filling for an impressive presentation.

Spinach and feta arrive in tiny puff-pastry packages. Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should ...

600g ricotta cheese 150g spinach quarter of a bunch of leeks 200g smoked salmon 1 teaspoon dry oregano leaves pinch nutmeg 1 clove garlic 6 sheets filo pastry ...

These mini versions of the traditional Italian Easter pie are fast to make, there’s a great ratio of pastry to filling, and you get a whole pie to yourself.

Puff pastry is delicious in any form, but this ricotta, olive and tomato-topped one is especially delightful.