Sunflower Spinach Puff Pastry Tear and Share 🌻

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2 Puff pastry sheets
60g Spinach cooked
500g Ricotta cheese
60g Parmesan cheese grated
60g Pecorino romano cheese grated
Salt to taste
Pepper to taste
1/2 teaspoon Ground nutmeg
2 Eggs


Preheat the oven to 200C and line a baking tray with baking paper.

Place the spinach, cheese, salt, pepper and nutmeg in a food processor and pulse until combined. Add an egg and pulse. Pop the other egg in a bowl and beat until foamy.

Lay one sheet of pastry on to the prepared baking tray, take a bowl and gently press in the centre of the pastry to mark the filling placement.

Using the egg, brush a border around the pastry and spoon the spinach mixture evenly on the outside (avoiding the egg brushed border). Spoon the remaining spinach mixture into the middle inside the bowl mark leaving an inch between the first spinach border.

Place the other pastry sheet on top, gently press the pastry around the circle in the middle and outer edges.

Use a knife to make cuts similar to spokes on a wheel from the centre outwards (allow the cuts to get wider the closer they get to the edge).

Pick up each strip, and twist it twice then place it back down. Once all the spokes are twisted, brush the pastry with the egg and place in the oven for 20 to 25 minutes. Leave to cool for 10 minutes before serving!

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