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Spinach & Ricotta Pastizzis

Thanks to Alyce Alexandra for this recipe which looks so incredibly cheesy and tasty. Make sure you visit for more food inspiration or find them on Facebook and Instagram @alycealexandracookbooks

Spinach & Ricotta pastizzis

Makes 24 Vegetarian

100g mozzarella cheese, roughly chopped 100g parmesan cheese, roughly chopped 2 brown onion, peeled and halved 300g ricotta cheese 500g frozen spinach, thawed and squeezed of liquid 2 eggs Salt, to taste 6 sheets ready-rolled puff pastry

1. Preheat oven to 200C 2. Place mozzarella and parmesan cheese in TM bowl, grate for 5 seconds, speed 8. 3. Add onion, chop for 5 seconds, speed 5 4. Add ricotta, spinach, eggs and salt, mix for 10 seconds, speed 6. Scrape down sides. 5. Mix for a further 5 seconds, speed 6. 6. Cut pastry sheets into quarters to make four equal squares. Place a heaped tablespoon of mixture in the centre of each square, then bring all four corners together to enclose filling. Twists the ends together to seal and form a point. 7. Place on lined baking tray and bake for 20 minutes, or until pastry is browned and flaky.

Serve hot out of the oven.

Recipe from our cookbook Quick fix: Every Occasion

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