2 September 2018 Lorraine 0Comment
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I made these Spinach Ricotta Rolls for my kids. My hubby is really conscious about what he eats and generally doesn’t eat too much carbs but sometimes he just can’t resist. I made these as he got home from work and he said they looked so delicious and that he had to eat them, so it was worth cheating for one day.

Of course I had to pop them in the oven straight away and he absolutely devoured these little flaky bits of heaven.  I must say I didn’t eat much of the Spinach Ricotta Rolls but the one I did get to taste was amazing, anything with cheese always goes down well.  I didn’t make the pastry as it was too much effort, however the Woolworths ready rolled pastry is perfect. I didn’t need to stress over pastry making, I think  pastry can be a little daunting for me although I do make it every once in a while. But I have to be in the right mood or it will be a disaster.

These Spinach Ricotta Rolls are perfect for the lunchbox or as a snack. You can make them bigger and even have them with a crunchy salad for lunch. It’s best served with a chilli sauce or spicy dip.

Spinach Ricotta Rolls

Course SNACKS

Ingredients

  • 400 gram ready rolled puff pastry
  • 200 gram spinach chopped
  • 2 tspn olive oil
  • 2 cloves garlic minced
  • pinch of nutmeg
  • 220 gram ricotta
  • 1 cup mozarella cheese grated
  • 1/2 tspn chilli flakes

Instructions

  • Preheat oven to 180 deg celcius, there may be slight variations between ovens so depending on your oven you could increase the temperature to 200 degrees celcius.
  • Chop spinach and rinse well. Use the back of a large spoon to drain all the water out of the spinach. Heat the oil in a pan, fry the garlic for a minute. Add the nutmeg and spinach , season with salt and pepper and cook until the spinach is wilted, 4 to 5 minutes. Allow the spinach to cool.
  • Combine the ricotta and mozzarella with the spinach. Add the chilli flakes and mix well. Use your hands to mix it all well.
  • Place pastry on a flat surface and cut it in half lengthwise. Divide the mixture into 2 halves and spoon them along the length of each pastry half. Brush a little milk or water on one edge of the pastry and roll it into a log shape
  • Cut filled pastry into 9 pieces each. Place on a lined baking tray, brush the top with some milk and bake for 20 to 30 minutes. Serve hot


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