These spinach and ricotta rolls are a vegetarian's dream. Iron and calcium packed and a full hitting taste, you can't go wrong here. Fast and easy, make this comfort food for a delight anytime of the week.
Ingredients
-
250g frozen Spinach, thawed
-
100g soft Feta, crumbled
- 100g Ricotta
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1 Onion, diced
- 1 Egg
- 2 tbsp Nutritional yeast
- 1/4 tbsp Ginger
- 1/4 tbsp Nutmeg
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1 Garlic clove, crushed
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2 sheets of Frozen Puff pastry, just thawed
Method
- Preheat oven to 200°C. Line a baking pan with baking paper. Squeeze excess liquid from spinach and place spinach in a large bowl.
- Fry up the diced onions until softened. Add, feta, ricotta, cooked onion, seasonings and 1 egg to the large bowl.
- Place 1 pastry sheet on the prepared pan and cut the pastry sheet in half. Spoon 1/4 of the spinach mixture over one-half of the pastry sheet, leaving a 1cm border. Use a bit of water on one side before folding over to enclose filling. Use a sharp knife to make 3cm long slashes at regular intervals. Repeat with the remaining pastry sheet and spinach mixture.
- Brush rolls with leftover egg or oil and season*. Bake for 20-25 mins or until golden and puffed. Enjoy!
NOTES
*It can be nice to season your rolls with sesame or poppy-seed on top.
Extra Comments
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