Spinach ricotta and feta rolls
Ingredients
- 2 Sheets Puff pastry (frozen sheets)
- 250 grams Ricotta
- 100 grams Feta Drained.
- 150 grams Spinach (cooked)
- 1 medium Egg
- Pepper (to taste)
- Sesame seeds
- Milk
Instructions
- While your pastry is defrosting mix into a bowl the ricotta and egg then add crumbled feta cheese and pepper. Mix.
- Chop up spinach and squeeze all the moisture out, pop in the ricotta mix bowl.
- Cut pastry sheets in half left to right so you have 2 long rectangles. Divide ricotta mix vaguely into 4 portions. Along the middle of the long side add a portion of ricotta and spread evenly along pastry.
- Brush milk along the edge of the pastry and carefully roll into a long tube, repeat with the others.
- Carefully lift the long tube onto a lined baking sheet. Cut each tube with a sharp knife into the portion size you'd like, usually 4 or 6. If you're able to easily move a little apart do so but don't worry if you can't.
- Brush with milk and sprinkle on the sesame seeds.
- Bake for approx 15-20 minutes or until nicely browned.
- Let cool for a minute or two and serve with sauce if needed.
- Pre heat oven to 210-220*C
Notes
Pastry sheets vary in size world wide so if you think the mix may be too big hold back a tablespoon or two of ricotta as you can always add at the end if needed.
These are nice with chopped up ham or bacon in the ricotta mix.
Of course if you like more feta add more.
I used defrosted frozen spinach and squeezed out the moisture really well.
If you find the cooked item a bit soft (ricotta) add less ricotta next time or check the moisture was all out of the spinach.
The feta I use is marinated in herbs and oil. Not the hardest but firm, not sure how a softer one would go adjust ricotta?
Add herbs if you wish.
Use other cooked vegetables.
We ate these in pic and froze the left over to heat and eat next time.