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Spinach and Ricotta Rolls

4 - 6 people
00h 00
00h 00

Spinach & ricotta rolls made using gluten-free puff pastry.

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Ingredients and Method

Method

  1. Take pastry out of the freezer.
  2. Place spinach in a nut bag or muslin cloth and use your hands to press out excess water. Transfer spinach to a bowl.
  3. Add ricotta, parmesan cheese, shredded cheese, nutmeg, garlic, salt, pepper and 1 egg to the spinach and combine.
  4. Place pastry on your bench and cut in half to create 2 rectangles
  5. Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
  6. Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C.
  7. Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
  8. Bake for 25 minutes or until golden on top.
  9. Take it out and cool it before serving.
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