These have to be the tastiest version of spinach and ricotta rolls I’ve had to date. The little addition of lemon rind gives them a lovely lift and delightful flavour that instantly reminds me of springtime.
Served as a snack, light meal or as apart of a starter when entertaining these lovely little parcels are sure to have everyone talking.
They’re easy to make and don’t take much time at all.
2 brown onions finely chopped
250 g frozen spinach-defrosted
1 teaspoon butter
Salt and pepper to taste
250g ricotta cheese
1/2 cup grated parmesean
1/2 teaspoon grated lemon rind
3 sheets puff pastry defrosted
Chop onion and pop into a frypan with butter and cook off on low until onions are transparent. Squeeze all the excess water from your defrosted spinach and add this to the onion along with some salt and pepper to taste. Mix well to combine and cook off for a couple of minutes to just cook the spinach and evaporate any excess water that may remain in spinach. Set aside to cool. I’m impatient so I even pop mine in the fridge if I’m in a hurry!
While that’s cooling grab a big bowl and add the ricotta, parmesean, lemon rind, salt and pepper. Crack and whisk the egg in a seperate bowl and add this to the cheese mix. Mix really well.
Once the spinach is cool you can add this to the cheese mixture and combine really well.
Next grab some mixture and pop onto the puff pastry in a sauce shape (see image) and the roll pastry right up. (See image).
Cut sausage into three and place on a baking tray with baking paper.
Repeat until all mixture and pastry is gone. This makes 9 decent sized rolls (they fit into the size of my palm) if you want them smaller (for little hands or for entertaining) use less filling and take out more pastry from the freezer. Cut them smaller, into 4 would be my suggestion.
Spray with a light coating of cooking spray and bake in a preheated oven 175 degrees for approx 25-35 minutes or until golden brown and crispy. Eat and enjoy- caution filling will be hot.