Preparation

• Drain ricotta by slicing into quarters and place pieces on a plate lined with a few paper towels for 10 minutes to remove the excess liquid.
• Prepare the spinach by squeezing out all the excess water and roughly chop it with kitchen scissors.
• In a large bowl, combine the spinach and drained ricotta cheese, seasoning with salt and pepper.
• Add crumbled feta cheese and chopped sun dried tomatoes, mixing to combine and taste for seasoning.
• Preheat oven to 375°F / 190°C.
• Slice the puff pastry sheet into 9 equal rectangles and place each into a greased muffin tin.
• Press down the pastry sheets to cover insides, letting the excess hang over the edges.
• Add a heaped tablespoon of the filling into each pastry, fold the sides together to seal.
• Spray or brush the tops with olive oil and bake for 20-25 minutes until golden brown.
• Let them cool in the tray for 5 minutes, then carefully remove and cool on a wire rack.