RICOTTA & SPINACH ROLLS
For the vegetarian gourmet.
- 1 200g tub Ricotta
- 250g frozen spinach
- 50g fetta (I used persian fetta)
- 1 onion diced
- 1/2 tsp crushed garlic
- 1 tsp whole grain mustard
- 1 cup grated cheese
- 1 egg lightly beaten
- salt and pepper to season
- 2 tblsp pine nuts toasted
- 1/2 capsicum diced
- 1/2 cup grated courgettes
- Breadcrumbs to thicken
- 3-4 sheets good quality puff pastry (Pampas)
- Milk to brush
Defrost spinach and push excess water out.
Heat 2tblsp Avocado or Macdamia oil in frypan.
Add onion mustard and garlic saute until onion is soft.
Add pine nuts to small non stick pan on low heat until toasted.
Combine all other ingredients in bowl and combine.
Add spinach, onion mixture and pine nuts and combine.
Season with salt and pepper.
Thicken with breadcrumbs.
Cut pastry sheet in half. Spread mixture and roll. Cut to size, brush with milk and sprinkle with poppyseeds.
Bake in pre heated oven 180 degrees until golden brown.
Serve hot or cold.
NOTE: other ingredients such as grated carrot, corn etc can be included.