Ingredients

The following ingredients have 4 Servings
  • 250 g / 8 oz frozen chopped spinach (, thawed (Note 1))
  • 400 g / 13 oz firm ricotta ((Note 2))
  • ¾ cup grated parmesan
  • 1 ½ cups shredded cheese ((cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack))
  • 1 egg
  • 1 large garlic clove (, minced)
  • Pinch of nutmeg ((fresh grated or powder))
  • ¼ - ½ tsp salt
  • Black pepper
  • 3 sheets puff pastry ((Note 3))
  • 1 egg (, beaten)
  • Sesame seeds ((optional))

Instruction

  • Take pastry out of freezer.
  • Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it’s good for you!).
  • Add remaining Filling ingredients. Mix to combine.
  • Place pastry on work surface and cut in half to create 2 rectangles – you should have 6 in total.
  • Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
  • Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
  • Spray 2 x baking trays with oil (any).
  • Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
  • Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
  • Best served warm – the pastry is crispier and the filling is juicier. See notes for make ahead instructions.