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Spinach & Ricotta Mini Jaffles

  • Author: Chantelle Ellem
  • Yield: 32 1x



4 sheets of puff pastry, cut into quarters

1 x 375g tub smooth ricotta

1 cup frozen chopped spinach, defrosted

1 cup grated mozzarella cheese

1/4 cup grated parmesan cheese

1 tsp onion powder

1 tsp garlic powder

Salt and Pepper, to taste


  1. In a medium bowl, combine the ricotta, mozzarella cheese, parmesan cheese, spinach, garlic powder, onion powder, and salt and pepper.
  2. Spray the jaffle maker with oil spray. While the Mini Jaffle Maker is off, place on small sheet of puff pastry down, and then place four spoonfuls of the mixture on top of the pastry. Place a sheet of pastry on top, and then close the machine. Turn it on.
  3. Cook until golden. Remove from the Mini Jaffle Maker, trim and then cut into quarters.