Ingredients Jump to Instructions ↓

  1. 1 pound spinach - trimmed

  2. 1 tablespoon unsalted butter

  3. 1 clove garlic - minced

  4. salt/pepper

  5. 1 cup ricotta

  6. 8 eggs - divided

  7. 2 tablespoons Parmigiano Reggiano- grated

  8. 2 tablespoons bread crumbs

  9. 1 cup heavy whipping cream

  10. 1 tablespoon fresh marjoram - roughly chopped

  11. dash ground nutmeg

  12. 4 sheets Pepperidge Farm Puff Pastry - thawed

Instructions Jump to Ingredients ↑

  1. {makes 4 – 14 ounces ramekins}

  2. Preheat oven to 400 degrees.

  3. Into a saute pan, add butter, garlic and spinach. Season with salt and pepper. Saute until wilted. Set aside to cool. Once cool enough to handle, completely squeeze out liquid.

  4. Into a large bowl add: ricotta, 4 eggs {beaten}, Parmigiano, bread crumbs, heavy whipping cream, marjoram, nutmeg. Mix to combine. Season with salt and pepper. Add drained spinach. Mix to combine.

  5. Spray your ramekins with cooking spray. To assemble: Cut your puff pastry sheet in half. Form the bottom crust {you will have to piece this together just be sure you seal well}. Add approximately 1 cup of ricotta mixture. Carefully crack one egg on top {you don’t want yolk to run} GENTLY place other half of puff pastry on top. Crimping the edges to seal. GENTLY prick top with fork. Continue until all ramekins are complete.

  6. Bake for approximately 40-50 minutes OR until golden, egg has cooked through and ricotta has set.


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