The sun is rising later and going to bed earlier, meaning it’s the perfect time of year for some comfort food. If you’re looking for something sunny that will bring a smile to your face and leave your tummy full, let the sunshine in with our tasty appetizer! This spinach ricotta pastry swirl will warm your heart and make the upcoming winter months so much easier.
Spinach Ricotta Pastry Swirl
This spinach ricotta pastry swirl will warm your heart and make the upcoming winter months so much easier.
Ingredients
- 4 cups flour
- 3/4 cup lukewarm water
- 1/3 cup vegetable oil
- 2 tsp salt
- 12 oz frozen spinach, thawed
- 1 1/3 cups ricotta cheese
- 1 egg
- 1 cup grated parmesan cheese
- salt & pepper to taste
- 8 oz camembert cheese wheel
- 1 whisked egg for the egg wash
Instructions
- Knead the flour, water, vegetable oil, and salt into a smooth dough and let sit for 30 minutes.
- Divide the dough in half and roll out both portions into equal circles. Place 1 of the dough circles on a large baking tray lined with parchment paper and place the camembert cheese wheel in the middle of the dough.
- For the spinach ricotta filling, squeeze out the thawed spinach so that it is as dry as possible and mix it with the ricotta cheese, egg, parmesan, salt, and pepper. Spoon the spinach ricotta mixture onto the dough in a circle around the cheese wheel, about 1 inch in from the edge.
- Brush some of the egg wash over the uncovered portion of dough. Drape the second dough circle over the first dough circle and seal the edges with a fork.
- Make about 20 evenly-spaced incisions around the dough, without touching the camembert cheese wheel in the middle, and rotate the pieces so that they are on their sides.
- Brush the rest of the egg wash over the dough, transfer the baking tray to a preheated oven, and cook at 350°F for 40 minutes.
- Carefully cut off the dough covering the cheese wheel and dip the spinach ricotta pastry swirls in the camembert fondue.
VIDEO
Get the recipe for the Salmon Spinach Roll featured in the bonus video.