Clinton Kelly's Ricotta, Mozzarella, and Spinach Bites

By suedo

Ingredients

• Frozen Pie Dough (thawed)
• 1/2 cup Ricotta cheese (strained)
• 1/2 cup Mozzarella cheese (shredded)
• 1/2 cup Parmigiano-Reggiano (grated and divided)
• 9 ounces Frozen Spinach (thawed and drained)
• Salt and Pepper to taste
• Olive Oil

Preparation

Step 1

Preheat oven to 350 degrees F. Place spinach in a clean kitchen towel and wring out any excess liquid. In a large bowl, combine the ricotta, mozzarella, spinach & half of the Parmigiano-Reggiano. Season with salt and pepper to taste. Add a small amount of olive oil to help combine if necessary.

Divide the dough in half. On a lightly floured surface, roll out the pie dough into two 4x12 inch rectangles, about 1/4 inch thick. Spread the mixture down the center of the dough, lengthwise. Brush the edges of the dough with water and roll crosswise to seal and encapsulate the filling.

Slice into 1 inch bite-sized pieces and arrange, cut side up, on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with the remaining parmesan cheese. .step 4ingredients
instructions
Bake for 15 to 20 minutes or until golden brown. Remove from oven and arrange on a platter. Serve with warm marinara sauce for dipping.

Helpful Tips:
1. Squeeze out all the excess water from the defrosted spinach before beginning the recipe.
2. Extra virgin olive oil loosens up the spinach and cheese mixture.
3. Defrost the pie dough prior to beginning the recipe.
4. Flour the cutting board to prevent the pie crust from sticking. .