Ingredients
- 500 g of ricotta
- 80 g of parmesan cheese finely grated
- 100 g of baby spinach leaves
- 1 egg
- 4 sheets of puff pastry - partially thawed
- 1 teaspoon of nutmeg
- salt and pepper
- sesame seeds - optional
- 1 egg to brush the rolls with.
- Line your two trays with baking paper and preheat your oven to 210 degrees.
- Place the ricotta, grated parmesan cheese, baby spinach leaves, 1 egg, nutmeg and salt, and pepper into a large bowl and stir until all of the ingredients have combined.
- Break the extra egg into a small bowl and lightly whisk.
- Place the partially thawed pastry sheets onto your bench and cut in half lengthways. Brush one edge of the pastry with a little of the egg before using a spoon to add an approximately 3cm wide line of the mixture down the center of the pasty.
- Roll the pastry (starting from the edge without the egg) to enclose the filling.
- Slice the Spinach and Ricotta Rolls into four equal parts and brush with a little more of the beaten egg and sprinkle with sesame seeds if desired.
- Repeat the process until all the pastry and Spinach and Ricotta mixture has been used.
- Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.