Pizza night just got flaky. Puff pastry makes a perfect base for this greens-and-cheese pie.
2 tsp olive oil
½ sweet onion, finely chopped
2 garlic cloves, minced
454-g pkg baby spinach, (about 12 cups), chopped
1 cup extra-smooth ricotta
½ cup chopped fresh dill
1 cup crumbled feta, divided
½ tsp salt
⅛ tsp nutmeg
450-g frozen puff pastry, thawed
Position oven racks in top and bottom thirds of oven. Preheat to 400F. Line 2 baking sheets with parchment paper.
Heat a large pot over medium. Add oil, then onion and garlic. Cook, stirring occasionally, until onion is lightly brown, 4 to 5 min. Add spinach and cook until wilted, 1 min. Add ricotta and cook until most of the liquid has evaporated, 10 to 12 min. Remove from heat. Transfer to a fine-mesh strainer and drain excess liquid. Return to pot and stir in dill, 1/2 cup feta, salt and nutmeg. Set aside.
Unroll pastry onto prepared sheets. Score a 1/2-in. border around each pastry square, then prick holes all over the pastry. Beat egg in a small bowl and brush evenly over both sheets of pastry.
Bake in top and bottom thirds of oven, switching sheets halfway through, until pastry is golden and puffy, about 15 min.
Divide spinach mixture between pizzas, spreading to scored border. Sprinkle remaining 1/2 cup feta overtop. Continue baking until pastry and feta are golden-brown, switching sheets halfway through, 13 to 15 min more. Slice each pizza into 6 pieces.
Protein 6g, Carbohydrates 12g, Fat 11g, Fibre 1g, Sodium 275mg.
Originally published in the Today’s Parent December 2016 issue. Photo by Roberto Caruso.