Spinach & Ricotta Rolls
Flaky puff pastry loaded with spinach and ricotta cheese. These Spinach and Ricotta Rolls are great finger food for parties, picnics, and lunch boxes.
Ingredients
- 250 g Spinach Leaves See Notes
- 2 Puff Pastry Sheets
- 2 Eggs
- 375 g Ricotta Cheese
- ¼ cup Parmesan Cheese
- Sesame Seeds
- Salt & Blackpepper
Instructions
- Preheat oven at 220℃
- In a pot add spinach leaves, cover and cook for 5-7 minutes until leaves have wilted.
- Put the spinach in a sieve and squeeze as much of the water as you can. Allow the spinach to cool down.
- In a bowl add spinach along with ricotta, parmesan, 1 egg and salt and black pepper. Mix well to combine all the ingredients.
- Cut thawed puff pastry sheet with a sharp knife by half, into two long rectangles.
- Spread some filing (lenghtwise) and roll the pastry to form a log.
- Cut each log into 3 pieces each. If you prefer smaller rolls cut them into 4 pieces.
- Place all the rolls in a baking tray lined with baking paper. Brush the rolls with lightly beaten egg and sprinkle sesame seeds.
- Bake them for 20-25 minutes or until they are golden brown.
Notes
- I used baby spinach. If you are using spinach bunch make sure to remove the stems. You can use frozen spinach as well. Follow the same process for frozen spinach as well.