14 Jan EASY SPINACH AND RICOTTA ROLLS
School holidays are in full swing and the kids are constantly saying they are HUNGRYYYYY MUM!
I made these for my little ones and they absolutely loved them. They would go perfect in their school lunches along with a Zestio pouch full of yummy yoghurt!
This recipe made around 32 bite sized Spinach and Ricotta Rolls, however you could easily make these any size you want and simply adjust the cooking time accordingly. This is also an easy recipe to double if need be, you can then pop half into the freezer to enjoy another time.
· 500 g of ricotta
· 80 g of parmesan cheese finely grated
· 100 g 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.
1. Line your two trays with baking paper and preheat your oven to 210 degrees.
2. 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.
3. Break the extra egg into a small bowl and lightly whisk.
4. 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.
5. Roll the pastry (starting from the edge without the egg) to enclose the filling.
6. 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.
7. Repeat process until all the pastry and Spinach and Ricotta mixture has been used.
8. Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.
These Spinach and Ricotta Rolls will keep in the freezer for up to three months You can also make larger rolls if you like, however please adjust the cooking time accordingly.