← All recipes

🍽️ Crispy Puff Pastry Pouch with Salmon, Spinach, and Ricotta

1087 kcal · 30 min · 4 servings

Crispy Puff Pastry Pouch with Salmon, Spinach, and Ricotta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the puff pastry thaw at room temperature.
  2. 2. Wash the spinach thoroughly and remove any tough stems.
  3. 3. Blanch the spinach by briefly cooking it in boiling salted water.
  4. 4. Remove the spinach from the water and rinse it immediately with cold water to stop the cooking process.
  5. 5. Squeeze the spinach well to remove excess water.
  6. 6. Chop the spinach roughly.
  7. 7. Peel the garlic cloves and chop them finely.
  8. 8. Heat some oil in a pot.
  9. 9. Sauté the garlic in the hot oil until it is soft and translucent.
  10. 10. Add the chopped spinach to the garlic.
  11. 11. Season the mixture with salt, pepper, and a pinch of nutmeg.
  12. 12. Remove the pot from the heat.
  13. 13. Mix the ricotta cheese with the spinach mixture.
  14. 14. Add the grated cheese and the eggs.
  15. 15. Season the filling one last time with salt, pepper, and nutmeg.
  16. 16. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  17. 17. Rinse the salmon under running water.
  18. 18. Pat the salmon dry with a kitchen towel.
  19. 19. Cut the salmon into small cubes of about 1.5 centimeters.
  20. 20. Lightly dust a work surface with flour.
  21. 21. Roll out the puff pastry into a rectangle measuring 20 by 32 centimeters.
  22. 22. Divide the pastry rectangle into two equal halves (each 10 by 32 centimeters).
  23. 23. Spread half of the salmon cubes on one pastry sheet.
  24. 24. Leave a border of about 1 centimeter free all around.
  25. 25. Spread the ricotta-spinach mixture evenly over the salmon.
  26. 26. Cover the filling with the remaining salmon cubes.
  27. 27. Brush the free pastry edge with egg white.
  28. 28. Place the second pastry sheet on top.
  29. 29. Press the edges firmly together so that the pouch is sealed.
  30. 30. Place the pouch on a baking sheet lined with baking paper.
  31. 31. Brush the surface of the pouch with egg yolk.
  32. 32. Cut out letters or ornaments from the pastry scraps as desired.
  33. 33. Place these decorations on the pastry surface.
  34. 34. Brush the decorations with egg yolk as well.
  35. 35. Bake the pouch in the preheated oven for about 35 to 40 minutes.
  36. 36. Remove the finished pouch from the oven.
  37. 37. Cut the pouch into pieces.
  38. 38. Serve the dish warm.

Nutrition per serving