35 mins
4-6
All Year

You loved our classic Sausage Roll recipe so we hope you’ll love our new Spinach & Ricotta Roll recipe! We don’t know about you but we think this combo is an absolute winner!

Method

  1. Pre-heat the oven to 180C, then remove the puff pastry from the freezer.
  2. Place spinach, ricotta, parmesan, grated cheese, one egg, garlic and salt and pepper in a large bowl. Mix to combine.
  3. Place pastry on an even work surface and cut each sheet in half to create two rectangles – you should have six rectangles in total.
  4. Divide the filling between the pastry rectangles, brushing the edge with egg then roll up, finishing with the seam side down.
  5. Line two baking trays with baking paper. Cut each roll into 4 (or 6, depending how big you want your rolls. Brush the tops with egg, and sprinkle with sesame seeds if using.
  6. Bake in the oven for 25 mins. You will most likely need to move the bottom tray up to the top and cook for an additional 5-10 mins to ensure they turn golden.
  7. Serve immediately!

 

Note: Roughly 800g of fresh spinach will be enough for this recipe once it is wilted.

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