Delicious, flakey and buttery. I made these golden spinach and ricotta rolls yesterday and they've already nearly disappeared! Yup. Wills more of a fan of my summer sausage rolls, but I think he was pleasantly surprised by how yummy the veggie alternative was.
And you can't tell (I don't think) but they are ultra easy to make, but totally look the 'dinner-party-part', right?
...It may be a while off yet but Christmas season is around the corner, and I've got dinner parties, girls nibbles & wine nights on the horizon! And I needed some new finger food recipes to experiment with. These, so far, are my favourite and I hope you love them too.
1 x Puff pastry pack
1 x bag spinach
1/2 red onion
1 x 250g ricotta cheese
1/2 clove crushed garlic
40g parmesan cheese
1 x egg and a Splash of milk whisked together
Salt n' pepper
Preheat the oven to 180oc.
Chop the onion and simmer with the garlic and oil for 10-15 minutes until softened. Set aside. Add the spinach into a pan and simmer until wilted, and transfer onto a clean tea towel. Use this to soak up any excess liquid.
Place the spinach and onion back into a pan on low heat, and add the ricotta cheese and parmesan. Keep mixing until all of the ingredients are combined. Transfer the mix into a mixing bowl and set aside.
Roll out the pastry length-ways and cut into three equal sections horizontally. You should have 3 rectangles of pastry. Spoon the mixture onto the pastry, plently of room around the edges. You'll need to fold the pastry over the mixture, and seal so bear this in mind.
Before you fold over the pastry and seal with the filling inside, you will need to wash the pastry with egg/milk mix. This acts like a glue. Folder over and seal with your fork. Cut each rectangle roll into three equal rolls, and brush with the egg wash. Top with seasme seeds and bake in the oven for 20 minutes or until golden brown.