8 oz baby spinach
10 oz ricotta
1/4 c grated Parmesan
2 tbsp fresh dill, chopped
1 sheet puffed pastry, defrosted
Preheat oven to 425. Place spinach in boiling water for 5 seconds, drain and squeeze dry. Mix with ricotta, egg, Parmesan, dill and pepper.
Cut puffed pastry in half, spread each half with the mixture and press edges together to seal.
Bake on a parchment lined baking sheet. Bake until golden brown, about 15 minutes.
Serves with a green salad.