Spinach and Ricotta Rolls

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.