Spinach and Artichoke Turnovers with Ricotta and Mozzarella, from Gael

Spinach and Artichoke Turnovers with Ricotta and Mozzarella, from Gael

From Plated meal-delivery kit. Made on 7-8-19, good summer lunch. Kelly's friend Luly ate two all by herself!



1 packet cream cheese (maybe 2 T?)
1 ounce baby spinach
1 jar marinated artichoke hearts
1 ounce shredded mozzarella cheese
1/2 ounce grated Parmesan cheese
4 ounces ricotta cheese
4 5-inch squares puff pastries
1/8 ounce parsley
1/4 pint cherry tomatoes
3 ounces baby arugula
1 tablespoon balsamic vinegar

Recipe includes a recipe for a small accompanying salad.

1. Prepare ingredients

   Preheat oven to 400°F. Set cream cheese aside to soften at room temperature. Rinse all produce. Pat spinach dry with paper towel and roughly chop. Drain artichoke hearts, pat dry with paper towel (to keep moisture out of the filling), and roughly chop. Line a baking sheet with parchment paper.

2. Prepare filling

   In a large bowl, whisk 1 egg. Transfer half of egg to a small bowl and reserve for sealing turnovers. Add mozzarella, Parmesan, cream cheese, and 2 tablespoons ricotta to large bowl with egg and stir to combine. Stir in spinach and artichoke hearts (enlist a kitchen helper for this part). Season with ½ teaspoon salt and pepper as desired.

3. Fill turnovers

   Add puff pastry squares to prepared baking sheet, spacing apart. Add ¼ cup filling to center of squares, leaving a 1-inch border. Lightly brush edges with some reserved egg (from small bowl), saving remainder for the next step. Gently fold 1 corner of eachpuff pastry square over filling to form a triangle, then gently press edges with your fingers to seal—this is another great task for a helper.

4. Bake turnovers

   Cut a small slit on top of turnovers so steam can escape, then brush over remaining egg. Bake until puffed and golden brown, 14-17 minutes.

5. Make balsamic dressing

   While turnovers bake, roughly chop parsley leaves, discarding stems. Halve tomatoes (you could also leave them whole to save time). Pat arugula dry with paper towel. In a separate large bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired. Add tomatoes and arugulato bowl with dressing, waiting to toss until ready to serve so the arugula stays crisp.

6. Plate turnovers

   Use the remaining downtime to get ahead on dishes or set the table. Once baked, let spinach and artichoke turnovers cool for 5 minutes, then divide between serving plates, along with salad. Garnish with parsley and dig in!