I recently had a lunchtime hankering for some flaky pastry goodness so whipped up these spinach ricotta rolls and they really hit the spot. Not only are they super tasty, but they are incredibly easy to prepare, and best of all you can make them in advance and pop them in the freezer so you have delicious lunchtime treats on hand at all times!
- 500g frozen spinach
- 1 small onion
- 3 cloves garlic
- 1tbs oil
- 1/3 cup pine nuts
- 500g ricotta
- 2 eggs
- salt and pepper
- 4 sheets puff pastry (defrosted)
- Sesame seeds
- Preheat oven to 220C
- Defrost the frozen spinach then squeeze out excess liquid
- Dice the onion and mince the garlic
- Heat the oil in a fry pan and cook the onion and garlic for 2-3 minutes
- Add the spinach and pine nuts and cook for 5 minutes then set aside to cool
- Add the ricotta
- Whisk one of the eggs and add to the mixture, stirring to combine then season well with salt and pepper
- Cut the puff pastry in half then spoon the mixture down the long side then roll over the pastry and seal with a fork and cut slits in the top
- Whisk the remaining egg and brush over the rolls, then sprinkle with sesame seeds
- Bake for 18-22 minutes, until the pastry has puffed up and turned golden brown
If you want to freeze these for later I would recommend freezing them before you cook them, so just pop them on a tray to freeze then put them in a container for future you to enjoy. Lucky future you!
Spinach and ricotta is such a winning combination that it is hard to go wrong with these kinds of rolls, but they definitely hit the spot! I don’t eat a lot of pastries, but sometimes a flaky puff pastry really can’t be beaten. Served with a decent dollop of tomato sauce and you’ll be a happy camper for sure!