SPINACH PUFF PASTRY ROLLS WITH FETA & RICOTTA
INGREDIENTS
INSTRUCTIONS
- Start by finely dicing half an onion and mincing 1-2 cloves of garlic.
- Heat some olive oil in a pan on medium heat and sauté the diced onion until it turns soft and translucent. Then add the minced garlic and sauté for another minute or so.
- Add the frozen spinach in the pan, mix it with the onion and garlic. Cover the pan and let the spinach thaw and heat through for 4-5 minutes. Take the lid off and sauté the spinach till there’s no more liquid in the pan. Turn off the heat and set the spinach aside to cool.
- While the spinach mixture is cooling, season the ricotta cheese generously with salt and pepper in a large bowl.
- Add the cooked spinach mixture to the ricotta mix it all well. Also mix in the feta cheese to the spinach and ricotta.
- Make an egg wash by whisking one egg and a little water together and set it aside for later.
- Preheat your oven to 425F. To assemble the spinach rolls. I cut the puff pastry sheets into three strips (they came folded that way, so I worked with it) and gently rolled them to widen them slightly.
- Spoon the spinach mixture in the middle of the pastry dough leaving about 1/2 – 3/4 inch on all sides. Place another sheet on top of the spinach mixture and using your fingers press down and seal the edges around the spinach, removing big air bubbles. Then using a fork crimp the edges to seal it further and also…it just looks prettier.
- Brush the top of the pastry with egg wash and lightly sprinkle the top with sesame seeds. Slash the rolls with a sharp knife to allow steam to escape while baking and cut the rolls however long you’d like them.
- Bake the spinach puff pastry rolls at 425F for 18-22 minutes until they are golden and puffy!
