Great as finger food at a party, or baked in a big batch to fill the kids' lunch boxes!
Ingredients
- 1 bunch English spinach large stems trimmed
- 1 onion finely chopped large
- 1/2 cup parmesan cheese grated
- 3 sheets puff pastry partially thawed
- 1 g egg lightly beaten
- 250 g Woolworths Ricotta Cheese
Method
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Step 1Rinse leaves well and place in large saucepan over medium heat, cook until leaves are wilted.
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Step 2Remove from heat, drain spinach, cool slightly, press firmly to remove excess liquid. Chop finely.
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Step 3Add onion to a heated, greased large frypan and stir until onion is soft.
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Step 4Stir in chopped spinach, cook until liquid has evaporated.
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Step 5Add ricotta. Continue stirring over heat until spinach and ricotta are combined.
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Step 6Transfer spinach mixture to a bowl, cool slightly.
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Step 7Stir in parmesan and season with salt and pepper.
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Step 8Cut pastry sheets in half. Spoon ½ cup spinach mixture along one long edge of pastry strip. Brush the other long edge of pastry strips with beaten egg. Roll up to enclose filling and form rolls.
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Step 9Place rolls seam-side down, brush tops with beaten egg and sprinkle with a little extra parmesan cheese, if desired. Cut each roll diagonally into 4 pieces. Place on a greased baking tray and bake for 20-25 minutes in a 200C oven, until golden.
Equipment
- 1 saucepan
- 1 frying pan
- 1 bowl
- 1 wooden spoon
- 1 pastry brush
- 1 baking tray
Recipe Notes
Can be frozen or put in an airtight container for several days.
You can add ham and herbs of your choice.
Silverbeet can also be used instead of spinach.
Use frozen or homemade puff pastry.
Recipe Reviews (37)
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