Crispy spinach triangles with Parmesan mousse

Ingredients

4 servings

• 10 brick pastry sheets
• 80 g grated Parmigiano Reggiano
• 1 red onion
• 3 garlic cloves
• 300 g baby spinach
• 250 g ricotta
• salt and pepper
• 1 lemon
• extra virgin olive oil
• 50 g Parmigiano Reggiano
• 1 tablespoon mascarpone
• 60 g heavy cream
• 40 ml milk
• fresh thyme (a few sprigs)

Steps

1. 1

   Mince the garlic and onion.

2. 2

   Sauté them in a pan with 1 tbsp of olive oil.

3. 3

   When golden, add the spinach sprouts and sauté for 4-5 minutes until they have wilted and released their water.

4. 4

   Remove and let the spinach cool completely. I recommend placing them in a strainer/sieve over a bowl. This will remove excess water.

5. 5

   Once the spinach has cooled, place it in a bowl. Add the grated Parmigiano Reggiano, ricotta, and mix with a fork. Add the lemon zest, a little thyme, and pepper, then mix again.

6. 6

   Cut the brick pastry sheets in half.

7. 7

   Preheat the oven to 180°C (350°F).

8. 8

   Prepare a small bowl with olive oil.

9. 9

   Take half a brick pastry sheet and fold the rounded part to form a strip. Using a brush, lightly coat the dough strip with olive oil.

10. 10

    Add a generous teaspoon of filling to one end. Fold into a triangle. Then keep folding the triangle over itself.

11. 11

    Repeat the operation with the remaining pastry sheets and filling (you will get about 20 triangles).

12. 12

    Place your triangles on a baking sheet lined with parchment paper. Brush the triangles with oil.

13. 13

    Bake for about 20 minutes or until the triangles are golden. Enjoy!

14. 14

    For the Parmesan mousse: Bring the mascarpone, cream, and milk to a boil. When the mixture boils, remove from heat, add the rosemary, and let infuse for 15 minutes.

15. 15

    Remove the rosemary sprig, add the grated Parmigiano Reggiano, pepper, and mix well.

16. 16

    Strain before pouring into a siphon, add a gas cartridge, and refrigerate for 2 hours. OR if you don't have a siphon, let it cool completely in the fridge and whip the mousse like whipped cream with an electric mixer.