June Recipes

Spinach & Ricotta Pan Griller

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Roasting pan of Spinach Ricotta Pan Griller
Hands On:
25 minutes
Total Time:
70 minutes


  • 2 tbsp Hy-Vee unsalted butter
  • 2 large leeks, trimmed and thinly sliced (white and light green parts only)
  • 1 cup 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 cup Hy-Vee part-skim ricotta cheese
  • ½ cup 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)
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Preheat a charcoal or gas grill for indirect cooking over medium-high heat (375°). Spray bottom and sides of a 15x10-inch jelly roll pan with nonstick spray; set aside.
Melt butter in large skillet over medium heat. Add leeks, red onion, and ½ 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 ½ 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 ½-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.

Nutrition Facts

Serves: 12
Amount Per Serving
% Daily Value*
Total Fat: 9g 12%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 35mg 12%
Sodium: 310mg 13%
Total Carbohydrate: 13g 5%
Dietary Fiber: 1g 4%
Sugars: 2g 4%
Protein: 6g 12%

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