NUTRITION INFO (1 SERVING)
| KCAL | FATg | S/FATg | CARBg | SUGg | FIBg | PROTg | SALTg |
|---|---|---|---|---|---|---|---|
| 401 | 21.3 | 11.9 | 33.6 | 4.4 | 3 | 15.2 | 1.28 |
INGREDIENTS INFO (SERVES 4)
[2x] 100g Spinach, Raw
150.0g Cherry Tomatoes, Fresh
[2x] Pinch Table Salt
250.0g Mixed Leaf Salad, No Dressing
250.0g Ricotta Cheese
300.0g Jus-Rol Light Puff Pastry Sheet 320g
50g Lidl Linessa Light Mozzarella 125g
METHOD
Preheat the oven to 200C/180C Fan/Gas mark 6. Remove the pastry from the packaging and unravel it. Place it down flat, on top of its baking parchment, on a baking tray. Score a 2.5cm border around the edge and prick the base with a fork. Bake in the preheated oven for 10 minutes until starting to crisp. Remove and allow to cool a little. Put the spinach in a large saucepan with 2-3 tablespoons of water and set over a low to medium heat. Cover the pan and shake occasionally for 3-5 minutes until the spinach wilts and is a lovely bright green. Drain well in a colander, pressing down with a saucer to squeeze out any moisture. Chop roughly. Grate the mozzarella and mix with the spinach and ricotta in a bowl. Season with salt and pepper, then spread evenly over the pastry base. Scatter the cherry tomato halves over the top, pressing them down gently into the spinach mixture. Bake in the preheated oven for 10-15 minutes until the pastry is crisp and the tomatoes have softened. Serve warm, cut into slices, with a large mixed salad.