# Components:
→ Filling
01 - 1 cup ricotta cheese
02 - 1 cup fresh spinach, finely chopped
03 - 1/2 cup grated Parmesan cheese
04 - 1 large egg, lightly beaten
05 - 1 garlic clove, minced
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon ground nutmeg (optional)
→ Pastry
09 - 1 sheet puff pastry, thawed if frozen
→ Topping
10 - 1 large egg, beaten (for egg wash)
11 - 1 tablespoon sesame seeds or poppy seeds (optional)
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a medium bowl, combine ricotta cheese, finely chopped spinach, grated Parmesan cheese, 1 lightly beaten egg, minced garlic, salt, pepper, and nutmeg until thoroughly incorporated.
03 - Unroll the puff pastry sheet onto a lightly floured surface.
04 - Evenly spread the prepared ricotta-spinach mixture over half of the puff pastry, maintaining a 1/2-inch border around the edges.
05 - Fold the puff pastry over the filling to cover, pressing gently to create a seal.
06 - Using a sharp knife or pizza cutter, divide the pastry into 12 uniform strips.
07 - Gently twist each strip several times and arrange them on the prepared baking sheet, ensuring adequate spacing between each twist.
08 - Brush the surface of each pastry twist with the beaten egg wash. Sprinkle with sesame seeds or poppy seeds, if using.
09 - Bake for 18 to 20 minutes, or until the twists are golden brown and have puffed significantly.
10 - Allow the pastry twists to cool slightly before serving warm or at room temperature.
