Preheat a charcoal or gas grill for indirect cooking over medium-high heat (375 degrees). Spray bottom and sides of a 15x10-inch jelly roll pan with nonstick spray; set aside.
It's cheesy, savory, and can be easily prepared to serve a crowd. Try this Spinach and Ricotta Pan Griller for a unique way to feed friends and family at your next backyard barbecue.
Servings and Ingredients
|2 tbsp. Hy-Vee unsalted butter|
|2 large leeks, trimmed and thinly sliced (white and light green parts only)|
|1 c. red onion, finely chopped|
|1 tsp. kosher salt, divided|
|1 (5-oz.) pkg. Full Circle Market organic baby spinach|
|6 clove(s) garlic, minced|
|1 Hy-Vee large egg|
|1 c. Hy-Vee part-skim ricotta cheese|
|½ c. Soiree traditional feta cheese crumbles|
|1 tsp. lemon zest|
|1 tsp. cracked black pepper|
|½ (13.2-oz.) pkg. refrigerated puff pastry sheets, (1 sheet)|
Things To Grab
- Charcoal or gas grill
- 15x10-inch jelly roll pan
- Hy-Vee nonstick cooking spray
- Large skillet
- Medium bowl
Melt butter in large skillet over medium heat. Add leeks, red onion, and 1/2 teaspoon salt. Cook 2 to 3 minutes or until softened, stirring occasionally. Add spinach and garlic. Cook 1 to 2 minutes or just until spinach begins to wilt. Remove from heat; cool slightly.
Whisk together egg, ricotta, and feta cheeses, lemon zest, pepper, and remaining 1/2 teaspoon salt in medium bowl; set aside.
Unfold puff pastry sheet onto lightly floured work surface; roll to 17x12-inch rectangle. Fold pastry in half and place in prepared pan. Unfold pastry and gently ease onto bottom and sides of prepared pan. Generously prick pastry with a fork.
Stir together ricotta and spinach mixtures; spread in pastry-lined pan to within 1/2-inch of bottom edges. Fold edges of pastry up and over filling to make a border.
Place pan over indirect heat. Close grill lid; grill 35 to 45 minutes or until pastry is golden brown. Let stand 10 minutes before serving.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 35mg
- Sodium: 310mg
- Total Carbohydrates: 13g
- Protein: 6g