SPINACH AND RICOTTA ROLLS
Steps:
- 1 Preheat oven to 200C (390F) fan forced or 220C (435/430F) convectional, please note that there can be slight variations between ovens. 2 Heat oil in a fry pan, add onion and fry gently for 2 minutes, add spinach and pinenuts and season with salt and pepper to taste and cook for 5 minutes. 3 Let cool. 4 Add ricotta and mix thoroughly and then add the lightly beaten egg and mix well together. 5 Place pastry sheets on a flat surface and cut in half. 6 Spoon or pipe spinach mixture along the length of each half of the pastry and brush water down the length of the other side and roll up like a sausage roll, repeat with other sheets of pastry and mix. 7 Cut to preferred size (I like to cut into 4 to make mini rolls about 6cm long). 8 Put a couple of slits in each roll (to allow steam to escape). 9 Place on baking tray/sheet seam side down. 10 Put in oven and bake for 15 minutes or until golden brown.
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