Ricotta and spinach parcels

• Serves 4

• Ingredients
• 230g/12oz spinach -trimmed and washed thoroughly
• 30g/1oz butter
• 1 small onion- chopped finely
• 1 tsp green peppercorns
• 500g puff pastry
• 250g/8oz ricotta cheese
• 1 egg- beaten
• salt
• fresh herb sprigs to garnish

• Method
• Pack the spinach into a large saucepan
• Add a little salt and a very small amount of water and cook until wilted
• Drain well,cool and then squeeze out any excess moisture with the back of a spoon - chop roughly
• Melt the butter in a small saucepan and fry the onion gently until softened but not browned
• Add the green peppercorns and cook for 2 more minutes
• Remove from heat, add spinach and mix together
• Roll out the puff pastry thinly on a lightly floured work surface and cut into 4 squares, each 18cm/7" across
• Place a quarter of the spinach mixture in the centre of each square and top with a quarter of the cheese
• Brush a little beaten egg around the edges of the pastry squares and bring the corners together to form parcels -Press the edges together firmly to seal
• Lift the parcels onto a greased baking sheet, brush with beaten egg and bake in a preheated oven at 200c/400f/gas mark 6 for 20-25 minutes until risen and golden brown
• Serve hot, garnished with sprigs of fresh herbs accompanied by fresh vegetables