Spinach And Ricotta Rolls

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon oil
• 1 red onion (diced)
• 500 g frozen spinach (thawed and squeezed of liquid)
• 50 g pine nuts
• salt (to taste)
• pepper (to taste)
• 500 g ricotta cheese (fresh)
• 1 egg (lightly beaten)
• 1 egg (lightly beaten and mixed with a little milk)
• 3 sheets puff pastry

Recipe

• 1 preheat oven to 200c (390f) fan forced or 220c (435/430f) convectional, please note that there can be slight variations between ovens.
• 2 heat oil in a fry pan, add onion and fry gently for 2 minutes, add spinach and pinenuts and season with salt and pepper to taste and cook for 5 minutes.
• 3 let cool.
• 4 add ricotta and mix thoroughly and then add the lightly beaten egg and mix well together.
• 5 place pastry sheets on a flat surface and cut in half.
• 6 spoon or pipe spinach mixture along the length of each half of the pastry and brush water down the length of the other side and roll up like a sausage roll, repeat with other sheets of pastry and mix.
• 7 cut to preferred size (i like to cut into 4 to make mini rolls about 6cm long).
• 8 put a couple of slits in each roll (to allow steam to escape).
• 9 place on baking tray/sheet seam side down.
• 10 put in oven and bake for 15 minutes or until golden brown.