25 July, 2021
Spinach and Ricotta Rolls
Ingredients
Rolls
3 sheets thawed puff pastry
Sesame streets
Beaten egg
Filling
250g thawed, frozen chopped spinach
400g ricotta cheese
¾ cup grated parmesan cheese
1½ cups shredded cheddar
1 egg
1 large garlic clove
Pinch of nutmeg
½ tsp salt
Black pepper
Method
Squeeze as much water as possible out of the spinach.
Mix all the filling.
Cut the pastry squares in half.
Divide the filling between the six puff pastry sheets.
Brush the edge of each sheet and roll up, seam side down.
Refrigerate for 15 minutes. While that’s happening, pre-heat the oven to 180°C.
Brush the rolls with the beaten egg, and sprinkle with sesame seeds.
Bake for 25 minutes.