Ingredients

• 1 tbsp extra virgin olive oil
• 1 large shallot, finely chopped
• 1 clove garlic, minced or grated
• 1 tsp Italian seasoning (mixed herbs)
• 4 cups - 160g fresh baby spinach
• 7oz - 200g sliced smoked ham, chopped
• 1 cup - 170g drained ricotta
• ¾ cup - 90g grated mozzarella, plus extra for topping
• 3 tbsp cream divided
• 2 eggs (one for glazing)
• ⅛ tsp nutmeg (a few grates)
• Salt and pepper, to taste
• 2 x 10inch - 24 cm sheets frozen puff pastry, thawed
• 2 eggs, 1 beaten, 1 yolk
• 2-3 tbsp sesame seeds for garnish

Steps

• Step 1

  Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

• Step 2

  In a large frying pan over medium heat, heat olive oil. Add the shallot and garlic, herbs, and cook for about 1 minute until fragrant. Stir in the spinach and cook until wilted. Remove from the heat.

• Step 3

  In a medium bowl, mix the ham, ricotta, ½ cup grated mozzarella, 2 tbsp cream, egg, nutmeg, salt, and pepper. Stir in the cooked spinach mixture. Set aside.

• Step 4

  Cut the puff pastry sheets into 4×4 squares (It’s best to measure first)(6cm or 2.5 inches each). This gives you 16. Spoon the filling into the centre of each square.

• Step 5

  Fold two of the edges of the pastry up towards the centre, pinching the corners to hold their shape. You can fold over the top. Place them on the greased or lined baking tray.

• Step 6

  Brush the pastry with beaten egg yolk and 1 tbsp cream, and sprinkle sesame seeds, on top.

• Step 7

  Bake for about 20 minutes, or until the pastry is medium dark golden and crisp. Let them cool for a few minutes before serving. Enjoy warm and watch them disappear so fast!

Little Tips

Chill the pastry: Keep your puff pastry cold until you're ready to work with it. This ensures it stays flaky and puffs beautifully in the oven.

Don’t overfill: Avoid overloading the pastry squares to prevent leakage during baking. A heaped spoonful of filling is perfect.