A Perfect Pantry
Spinach and Ricotta Rolls
- PREP TIME
10 min - COOK TIME
30 min - READY TIME
40 min - SERVINGS
6
Ingredients
- 2 tablespoons olive oil
- 1 brown onion peeled, diced
- 2 clove garlic peeled, minced
- 250g package frozen spinach defrosted
- 200 grams ricotta
- 2 sprigs thyme shredded
- 1/2 teaspoon lemon zest
- salt and pepper to taste
- 6 sheets frozen puff pastry thawed
- 2 tablespoons milk
- 2 tablespoons sesame seeds
Directions
- Preheat the mini oven to 180°C and line 2 baking trays with baking paper.
- Using a frypan, heat the oil over a medium heat and sauté the onion and garlic until golden brown. Add the spinach and sauté for 3 minutes. Place the mixture into a strainer and press gently to remove any excess liquid.
- Place mixture into a bowl and stir through the ricotta, thyme, lemon zest and salt and pepper.
- Slice sheets of pastry in half and remove plastic backing. Evenly distribute the mixture amongst the pastry sheets and form a thin sausage shape.
- Roll the pastry sides to a close, over lapping underneath. Pinch the ends of the pastry together and press gently with a fork.
- Place onto the prepared trays and brush rolls with a small amount of milk and top with sesame seeds.
- Bake for 30 minutes and serve.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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