This is a great recipe for those lonesome veggies that you have left in the fridge. I made this one with leftover pumpkin, frozen spinach and peas. And let me tell you - it's delicious, easy, and a definite go-to for those unprepared dinners.
1/2 cup Frozen Spinach
1/4 cup Frozen Peas
1/4 cup Baked or Steamed Pumpkin
1/4 cup Ricotta cheese
2 tbs Feta cheese
1/4 cup Cheddar cheese (grated)
2 Puff pastry sheets (thawed)
Preheat your oven to 225°c and line a baking tray with baking paper.
In a pot, heat up the spinach and peas in a little olive oil.
Once cooked (about 4 minutes) remove from heat and transfer into a bowl, then add the feta, ricotta and cheddar cheese and mix together.
Cut the each puff pastry into 4 long strips. Place a small about of the spinach mixture on the bottom right hand side of the pastry.
Starting with the bottom left corner, fold over to the right side to make a small triangle.
Then use the top of the pastry and fold over the small triangle. Keep folding in triangle shapes till you used up the pastry.
Bake in the oven for 20-25 minutes.
Store in the fridge for up to 1 day, but best eating straight away.