Spinach Ricotta Rolls
These delicious spinach ricotta rolls are the ideal vegetarian midweek meal. The cheesy spinach filling is a lighter take on traditional sausage rolls that tastes just as good, if not better!
Ingredients
- 1 cup frozen chopped spinach
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 tsp crushed garlic
- 1 cup ricotta
- 1 egg
- Salt and pepper, to taste
- frozen puff pastry
Instructions
- Preheat the oven to 180°C/355°F. Grease and line the tray with baking paper.
- Heat the oil in a medium frying pan over medium-high heat. Combine finely chopped onions and smashed garlic. Cook for approximately 3-4 minutes, stirring constantly, until the onion is tender and transparent.
- Cook for 5 minutes, stirring regularly, until no extra liquid remains in the pan. Transfer the mixture to a bowl and allow it to cool for 10-15 minutes.
- Add the ricotta to the chilled spinach mixture.Using a wooden spoon or fork, whisk together all of the ingredients until thoroughly blended. Season with salt and pepper as necessary.
- Roll out the puff pastry sheets flat and equallydistribute the ricotta spinach mixture.
- Roll up the puff pastry sheets and set them on a baking pan. To set, refrigerate for 10minutes.
- Remove from the fridge, then cut each roll into two or three smaller rolls and place back on the baking pan.
- Whisk the egg and brush it on each roll.
- Bake at 350 degrees for 30 minutes, or until the puff pastry is golden brown and flaky.