Easy Spinach and Ricotta Rolls

• Vegetarian

• Produce

  • 100 g Baby spinach, leaves

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Nutmeg
  • 1 Salt and pepper
  • 1 Sesame seeds - optional

• Bread & Baked Goods

  • 4 sheets Puff pastry - partially

• Dairy

  • 80 g Parmesan cheese
  • 500 g Ricotta

Found on createbakemake.com

Description

Ingredients

• 500g of ricotta
• 80g of parmesan cheese finely grated
• 100g of baby spinach leaves
• 1 egg
• 4 sheets of puff pastry - partially thawed
• 1 teaspoon of nutmeg
• salt and pepper
• sesame seeds - optional
• 1 egg to brush the rolls with.

Directions

• Line your two trays with baking paper and preheat your oven to 210 degrees.
• Place the ricotta, grated parmesan cheese, baby spinach leaves, 1 egg, nutmeg and salt and pepper into a large bowl and stir until all of the ingredients have combined.
• Break the extra egg into a small bowl and lightly whisk.
• Place the partially thawed pastry sheets onto your bench and cut in half lengthways. Brush one edge of the pastry with a little of the egg before using a spoon to add an approximately 3cm wide line of mixture down the centre of the pasty.
• Roll the pastry (starting from the edge without the egg) to enclose the filling.
• Slice the Spinach and Ricotta Rolls into four equal parts and brush with a little more of the beaten egg and sprinkle with sesame seeds if desired.
• Repeat process until all the pastry and Spinach and Ricotta mixture has been used.
• Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.