Savory Mushroom and Spinach Puff Pastry Pockets

These savory puff pastry pockets are filled with a delightful mixture of earthy mushrooms and fresh spinach, combined with creamy ricotta and a hint of garlic. The crispy, flaky pastry contrasts beautifully with the rich filling, making them a perfect appetizer or snack for any occasion. This dish respects traditional culinary principles while incorporating a modern touch with the addition of herbs and spices.

Ingredients:

• 1 sheet of puff pastry, thawed
• 1 cup mushrooms, finely chopped
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the chopped mushrooms to the skillet and cook until they are soft and any liquid has evaporated, about 5-7 minutes.
4. Stir in the chopped spinach and dried thyme, cooking for an additional 2-3 minutes until the spinach is wilted. Season with salt and pepper to taste.
5. Remove the skillet from heat and let the mixture cool slightly before adding the ricotta cheese. Mix until well combined.
6. Roll out the puff pastry on a lightly floured surface and cut it into squares (about 4x4 inches).
7. Place a tablespoon of the mushroom and spinach filling in the center of each square.
8. Fold the pastry over to create a triangle and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
9. Brush the tops with the beaten egg to give them a golden color when baked.
10. Place the pockets on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown and puffed.
11. Allow to cool slightly before serving.