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- 2 bunches of rinsed beets cut into strips
- 2 brown onions, finely chopped
- 500 g of ricotta
- 200 g of Greek fetta
- 15 g of butter
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/2 teaspoon ground nutmeg
- 4 puff pastry sheets
- 1 egg
Steam of silver beet for 7-10 minutes. Drain and squeeze out the water.
Meanwhile, fry the onions in the butter until golden.
Preheat the oven to 200C.
Combine the silver beets, onion, ricotta, and fetta in a large bowl. Add nutmeg, salt, and pepper.
Cut 4 circles of dough per sheet. Press into a greased muffin pan and pour in the ricotta mixture.
Roll out the cut dough and cut smaller circles to make the cake tops. Press the lids onto the base dough to seal.
Mix the egg and a tablespoon of water with a fork. Glaze the cakes and bake for 22 minutes, or until golden and puffed.
Spinach can substitute for silver beets.
Rolling the dough for the cake tops, I made 9, then rolled again and got 4, then 3.
The mix can also be used to make sausage rolls.
This recipe was photographed by Amber De Florio for Australia's best recipes.