There is just something about the texture of ricotta…
It is NOT a cheese I would pick to use for anything. But there are a lot of recipes out there that contain it and when it’s IN something it’s not bad. Like in these little puff pastry pies!
What you have here is puff pastry filled with a ricotta, Parmesean, dill, spinach mix. And it is wonderful!
Using puff pastry instead of Filo is genius. I love spanakopita but it is just takes so long to make with the Filo. I might make these more often just because of the Puff Pastry. Oh, and the flavor! Thanks, Donna!