So I'll use any excuse to make these babies! I've found these Spinach and Ricotta Rolls are great for toddler lunches and kids or adult parties as well. They are really easy to make, and they aren't full of potato or rice fillers like a lot you find at the shops.
250 grams Spinach (I use fresh and steam it, but frozen spinach also works)
250grams Ricotta Cheese
Puff Pastry (I think I used 4 sheets)
1/2 Cup of Cheddar or Parmesan cheese grated
Salt and Pepper to Taste (I didn't add salt, and they still taste great)
1 egg yolk
Pre-heat the oven to 220 degrees celsius (425 F).
If you have fresh spinach you need to steam it until it is soft and mushy, then drain and chop.
Mix the ricotta, cheddar, oregano, tarragon, 1 egg, spinach, salt and pepper into a mixing bowl, and make sure it is all mixed through.
Cut the pastry sheets in half
Brush the long edges with egg yolk
Fill a piping bag, or zip lock bag with the corner cut off with the ricotta and spinach mixture and then pipe them down the center of each pastry half (as demonstrated below)
Fold the sides over so they overlap and then cut the long roll to make smaller rolls. Any size will work.
Flip them over so they are 'seam' down on a tray covered in baking paper.
Brush some more egg yolk over the top so they brown nicely.
Then put the tray in the oven for 15 minutes on 220C degrees and then reduce to 180C (350F) for another 15 minutes.
They should come out looking like you see in the picture!
If you have a weakness for Spinach and Ricotta like me, then you will probably love this
Spinach and Ricotta Lasagna recipe too!
I hope you love them as much as we do!!
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