Puff Pastry with Spinach and Ricotta

Leftover ricotta and courgette asked for a recipe. The only fresh thing I bought in the morning was the bag of baby spinach. Be lazy and take some frozen spinach leaves. No one will see a difference.  Fresh harvested spinach frozen in the factory immediately has more nutrients then the one that is sitting around in the veggie shelves at the store.

Recipe for 3:
1 fresh puff pastry package
200 g baby spinach
1 small bit of courgette
125 g ricotta
2 tbsp grated Cheddar
1 spring onion
2 cloves of garlic
1 tsp olive oil
Nutmeg
Salt and pepper
1 egg
1 tsp Baharat
1 tsp grilled masala
Some drops Tabasco sauce
Sesame seeds

Preheat the oven 180 C fan.

Wash the spinach and put it wet into a hot pan. Let it wilt and pour into a colander. Press out the water and chop.

In the same pan in oil fry off tiny courgette cubes, onion bits and garlic. Season with Baharat and salt.
Put into a bowl with the spinach. Add ricotta and Cheddar and season with grilled masala, salt and pepper and a bit of Tabasco.

Cut the puff pastry into 3 equal parts. Brush egg wash around the sides. Put a third of the filling on one side and flip the other over.
Brush the top with egg wash too and sprinkle some sesame seeds.
Bake for 18 to 20 min.