Spinach and Ricotta Rolls

12
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (150.7 g)
  • Calories 348.1
  • Total Fat - 23.4 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 87 mg
  • Sodium - 227.2 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 2.1 g
  • Sugars - 1.2 g
  • Protein - 11.5 g
  • Calcium - 192.2 mg
  • Iron - 2.7 mg
  • Vitamin C - 18.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C/180C fan forced and line 2 baking trays with baking paper.

Step 2

Heat the oil in a frying pan over a medium heat and cook the spring onion and garlic, stirring often, for 2 minutes or until softened and then transfer to a large bowl.

Step 3

Place the spinach in a sieve set over a bowl and using the back of a spoon to press as much liquid as you can out of the spinach and then discard liquid and add the spinach to spring onion mixture and then add ricotta, parmesan, egg, dill, lemon rind and nutmeg and season and using hand to mix until well combined.

Step 4

Cut each pastry sheet in half and place one-quarter of the spinach mixture in a log shape along 1 long side of a piece of pastry and brush the opposite long edge with extra egg and then roll up to enclose.

Step 5

Cut each roll into 3 pieces and place, seam side down on the prepared trays and repeat with the remaining spinach mixture and pastry.

Step 6

Score the rolls at 5mm intervals and brush with extra egg and bake for 25 minutes or until golden brown and serve with tomato sauce/ketchup.

Tips & Variations


No special items needed.

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