Easy Spinach and Ricotta Rolls

For something a touch different to our usual weekend deal with of home made sausage rolls i recently determined to present those easy Spinach and Ricotta Rolls a try.  I absolutely winged it while it came to setting these collectively and primarily based the substances for the filling on what I frequently use whilst making Spinach and Ricotta Cannelloni.  luckily for all worried (these were our dinner ultimate weekend!) they turned out and they have been eagerly wolfed up via the boys who even stored inquiring for more “hen Rolls”…. sure, I think we want to paintings on assisting them become aware of their meals a little higher!

This recipe made around 32 bite sized Spinach and Ricotta Rolls, however you can effortlessly make these any size you need and genuinely alter the cooking time for that reason. this is also an clean recipe to double if need be, you may then pop 1/2 into the freezer to experience over again.

We experience these Spinach and Ricotta Rolls as a yummy snack, but they also can easily be was a meal, particularly if you cause them to a little larger.

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.

Instructions

1. Line your two trays with baking paper and preheat your oven to 210 degrees.
2. 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.
3. Break the extra egg into a small bowl and lightly whisk.
4. 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 mixture down the centre of the pasty.
5. Roll the pastry (starting from the edge without the egg) to enclose the filling.
6. 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.
7. Repeat process until all the pastry and Spinach and Ricotta mixture has been used.
8. Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.
9. Based on the recipe from https://createbakemake.com

source https://kitchenstronger.blogspot.com/2019/04/easy-spinach-and-ricotta-rolls.html

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