Spinach and Ricotta Rolls
Recipe: #15091
October 24, 2014
Categories: Snacks, Cheese, Spinach, Baby Shower, Christmas Mothers Day, New Years, Oven Bake, Vegetarian, more
"Was looking for a sausage roll recipe that used spinach, ricotta and puff pastry. Couldn't find one here on ZAAR but after a google search I came across this one on someones blog site, and posting here to pass onto a friend. Note our pastry sheets (pre-rolled) are about 22cm square."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (84.2 g)
- Calories 261
- Total Fat - 18 g
- Saturated Fat - 4.5 g
- Cholesterol - 29 mg
- Sodium - 253.3 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 1.2 g
- Sugars - 0.6 g
- Protein - 9.4 g
- Calcium - 216.1 mg
- Iron - 1.5 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 200C (390F) fan forced or 220C (435/430F) convectional, please note that there can be slight variations between ovens.
Step 2
Heat oil in a fry pan, add onion and fry gently for 2 minutes, add spinach and pinenuts and season with salt and pepper to taste and cook for 5 minutes.
Step 3
Let cool.
Step 4
Add ricotta and mix thoroughly and then add the lightly beaten egg and mix well together.
Step 5
Place pastry sheets on a flat surface and cut in half.
Step 6
Spoon or pipe spinach mixture along the length of each half of the pastry and brush water down the length of the other side and roll up like a sausage roll, repeat with other sheets of pastry and mix.
Step 7
Cut to preferred size (I like to cut into 4 to make mini rolls about 6cm long).
Step 8
Put a couple of slits in each roll (to allow steam to escape).
Step 9
Place on baking tray/sheet seam side down.
Step 10
Put in oven and bake for 15 minutes or until golden brown.
Tips
No special items needed.
0 Reviews
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