Spinach and ricotta pockets

Ingredients for 4 servings:

• 200 g spinach
• 150 g ricotta
• 1 puff pastry
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp butter
• 1 egg(s)
• salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Heat the butter. Finely chop the garlic and onion and sauté in the butter. Then add the spinach and sauté until the spinach breaks down. Season to taste, then let cool briefly. Preheat the oven to 200°C (top/bottom heat). Add the ricotta to the cooled spinach and mix. Cut out rounds from the puff pastry and fill with the spinach and ricotta mixture – about one tablespoon per round. Beat the egg and brush it around the edges of the rounds. Fold the filled rounds closed, brush with the remaining egg, and place on a prepared baking sheet. Then place in the preheated oven for 20-30 minutes until golden brown. Serve hot. I serve it with a salad.