Spinach Ricotta Rolls

• servings: 24 servings
• total time: 35 minutes

Ingredients

250 g / 8 oz frozen chopped spinach (, thawed, Note 1)

400 g / 13 oz firm ricotta (Note 2)

¾ cup grated parmesan

1 ½ cups shredded cheese (cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack)

1 egg

1 large garlic clove (, minced)

Pinch of nutmeg (fresh grated or powder)

¼ - ½ tsp salt

Black pepper

3 sheets puff pastry (Note 3)

1 egg (, beaten)

Sesame seeds (optional)

Directions

Take pastry out of freezer.

Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it’s good for you!).

Add remaining Filling ingredients. Mix to combine.

Place pastry on work surface and cut in half to create 2 rectangles – you should have 6 in total.

Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.

Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.

Spray 2 x baking trays with oil (any).

Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.

Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.

Best served warm – the pastry is crispier and the filling is juicier. See notes for make ahead instructions.

Nutrition

• Serving Size: 63 g
• Calories: 202 kcal
• Total Fat: 13.9 g
• Saturated Fat: 5.1 g
• Cholesterol: 27 mg
• Sodium: 180 mg
• Total Carbohydrate: 12.6 g
• Dietary Fiber: 0.6 g
• Protein: 6.8 g