Spinach & Ricotta Rolls
Ingredients
250 g frozen chopped spinach, thawed
375 g ricotta
2 cups grated cheese (Can you cheddar or parmesan - or both)
1 egg
1 teaspoon garlic powder
Salt and pepper to taste
3 sheets puff pastry
Method
Take pastry out of freezer and let it defrost for 10 minutes.
Preheat oven to 180C.
Grab 2 baking trays and cover them in oil or baking paper.
Place spinach in a colander and use a wooden spoon or your hands to press out excess water. Transfer spinach to a large bowl.
Add remaining filling ingredients. Mix to combine.
Place pastry on work surface and cut each sheet in half to create 2 rectangles.
Divide filling between pastries, roll pastry up, place on baking paper with the seam side down.
Cut each roll into 3 smaller rolls.
Bake for 25-30 minutes or until brown and crispy.
Optional extras: 1/4 tsp nutmeg, 2 stalks of fresh rosemary finely chopped.
Written by Margo White, your Melbourne-based neurodiversity affirming clinical nutritionist and ND advocate.
