If you have to eat your greens, which you do, you may as well mix them with cheese and wrap them in butter pastry, right? Why do I always attempt to promote veggies around here, then smother them with fat? I don't know why. Do you mind? Would you rather I served you some lettuce? Here's a compromise: when you take these piping-hot parcels stuffed with a lemony, creamy, bitter-green filling, eat them with a simple salad alongside.
That will make me sleep better at night.
Proud of you!
Bitter Greens and Ricotta Pastries
The filling for this recipe is adapted from Gourmet Traveller's Bitter Greens Cannelloni recipe.
makes approx 12-14 pastries
1/2 onion, finely chopped
1 garlic clove, finely chopped
100 gm each rocket, cavolo nero and silverbeet leaves, roughly chopped
1/4 cup each coarsely chopped fresh oregano and flat-leaf parsley
25 gm each finely grated parmesan and pecorino
1/4 tsp finely grated nutmeg
Finely grated rind of 1/2 lemon
2 sheets store-bought puff pastry
1 egg, lightly beaten mixed with a dash of milk
Heat the olive oil in a large frying pan over medium heat. Saute the onion and garlic until soft. Add the rocket, cavolo nero, silverbeet and herbs and stir until wilted (about 5 mins). Transfer to a colander and press with a spoon to get rid of the excess water. Drain for 5 mins. Transfer greens to a bowl and mix with the rest of the ingredients, plus a squeeze of lemon juice. Season to taste and cool.
Preheat the oven to 200 degrees C.
Remove three sheets of puff pastry from the box and leave out to thaw. When soft, divide the pastry into six squares. Spoon about 2-3 tablespoons of the ricotta mixture into each of the squares and wet the edges with your finger dipped in water. Fold the squares over in half and seal by pressing down on the edges with a fork.
Place the pastries on a parchment-lined baking sheet, prick with a fork a couple of times and paint with the eggwash. Bake in the oven for 25-30 minutes or until puffed and golden brown.