Spinach and Ricotta Rolls

225 grams of spinach leaves Review Details

Half sheet of puff pastry

Two eggs

300 grams of ricotta and 1/4 cup of parmesan cheese

Pumpkin seeds

Season with salt and pepper.

Preheat the oven to approximately 220 degrees.

Spinach leaves should soften after cooking for about seven to ten minutes.

Finely crush the spinach in a food processor and drain it thoroughly. Give the spinach some time to cool.

Mix spinach, ricotta, Parmesan cheese, egg, salt and pepper in a small bowl. mix everything thoroughly.

Cut the puff pastry in half with a sharp knife to create a long rectangle.

Form a log shape by extending the filling lengthwise and spreading the crust.

divide the rolls into 3. If you want it to be smaller, divide the rolls into four equal parts.

Place each roll on a baking tray covered with baking paper. Brush the roll with beaten egg before adding the sesame seeds.

After 20 to 25 minutes in the oven they will begin to brown.

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