Ricotta cheese Spinach rolls
There's nothing like a warm Sunday morning. Hungry but not craving a large brunch, these tiny spinach ricotta bites are the perfect savoury treat to keep the kids happy and the husband on a diet. The tricky part is keeping the dough fresh and crispy on the outside and all the flavour inside. I put them out in the morning and they're gone by the end of the afternoon. This is one of the easiest rolls to make.
1 bunch baby spinach
250g ricotta cheese
90g parmesan cheese
salt & pepper
Preheat oven to 180ºC
Cook baby spinach and drain extra liquid.
When cool, mix in ricotta cheese, parmesan cheese, salt & pepper.
Defrost puff pastry.
Spoon the mixture onto pastry and roll & brush the top with egg.
Cut into the desired length.
Bake for 20minutes or until golden brown.