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Spinach mille-feuille

Spinach, ricotta and cherry tomatoes layered between crisp puff pastry. 

Spinach mille-feuille is an elegant vegetarian starter, lunch or light dinner.

Meal Type Dinner, Lunch, Starter
Cuisine French-Inspired, Italian-Inspired
Keyword Spinach mille-feuille, Vegetarian
Total Time 55 minutes
Servings 4 people
Author Veg Coast Cook

Ingredients

  • 300 g frozen puff pastry slightly thawed (2 sheets, each 24 x 24 cm)

Spinach and ricotta filling

  • ½ tsp extra virgin olive oil
  • 1 clove garlic peeled & crushed
  • 1 large red onion peeled & finely diced (approx. 140 g)
  • 150 g baby spinach chopped
  • 2 tbsp fresh parsley chopped
  • 300 g ricotta
  • Pinch of grated nutmeg
  • Salt and pepper
  • 200 g cherry tomatoes halved

Topping

  • 20 g vegetarian parmesan grated
  • 30 g fresh breadcrumbs
  • Fresh parsley leaves for garnish

Instructions

  1. Preheat oven to 180°C fan. Line two large baking trays with greaseproof paper.
  2. Cut pastry sheets to fit the size of your baking trays. Transfer pastry to baking trays, put another sheet of greaseproof paper onto pastry and lay heavy baking trays on top of both of the pieces of pastry. Weigh down with heavy ovenproof dishes. Bake in oven for 25 minutes until pastry is crisp and golden. Remove from oven and set aside to cool.

  3. Spinach and ricotta filling: heat oil on medium heat in a small saucepan. Add garlic and onion. Fry for 3 minutes. Add spinach and parsley, stir and fry for 1 minute. Remove from heat and allow to cool in a small bowl in the fridge. Stir in ricotta, nutmeg, salt & pepper.
  4. Cut cooled pastry into twelve equally sized rectangles (each approx. 10 cm x 6 cm) - six rectangles from each sheet of pastry.
  5. Heat a griddle pan to a medium heat and place tomatoes cut side down on the pan and cook for 1 minute. Remove from heat.
  6. Topping: mix parmesan and breadcrumbs together in a small bowl. Take four pieces of cooked pastry and add parmesan and breadcrumb mix to the top. Bake in oven for 3 minutes until cheese has melted. Remove from oven.
  7. To assemble mille-feuille: put one layer of pastry on a plate, followed by piped (or use spoonfuls) of spinach and ricotta mixture. Add some tomatoes cut side facing out stood up around edge and repeat. Add final layer of parmesan & breadcrumb encrusted pastry to the top and garnish with parsley leaves. Serve cold as starter or with a salad as a lunch or light dinner.