Preheat the oven to 180°C.
Roll out the rectangular puff pastry sheet.
Mix the ricotta with the cooked and drained spinach.
Spread the filling over the puff pastry and fold to form parcels.
Brush the parcels with the egg yolk mixed with milk.
Add seeds as desired.
Bake in the oven for about 30-35 minutes until golden.
Ideal recipe for an aperitif or a light dinner.
Italia, Emilia Romagna
| Energy (kcal) | 221.42 |
| Carbohydrates (g) | 10.76 |
| of which Sugars (g) | 1.71 |
| Fat (g) | 16.19 |
| of which Saturates (g) | 7.76 |
| Protein (g) | 8.24 |
| Fiber (g) | 1.25 |
| Sale (g) | 0.15 |
