Spinach and ricotta rolls can be done with different ways with filo pastry or puff pastry. When you do with puff pastry it tastes much better and making them take a bit less time too. This recipe is suitable to do as mini rolls too if you want to serve as a an entree.

I always do these pastries in filo. But I had some leftover puff pastry and I used them to make a big batch of them. I baked half of them and left the other half in freezer to use another time. I always do this. Leaving something standby to use on a busy day makes you comfortable with out giving extra stress.

To freeze them , wrap in baking papers or put them in freezer bags separately. Don’t let them stuck together. Then the thawing time increases. Make sure to squeeze the extra water ┬áin spinach throughly.

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I am making a big batch of spinach and ricotta rolls. You can always halve this recipe. I used 1kg thawed and squeezed spinach, two tubs of ricotta cheese,(1kg) 4 Eggs, onions, galic, parsley and 2 cups bread crumbs.
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Add the ricotta in to a mixing bowl.
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Add onion garlic and herbs. If you like to add any spices this is the time to add. Add salt and pepper. Remember some cheeses comes with salt. So be carefull.
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Add the bread crumbs. You can add more if you feeel the mixture is runny.
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Add the eggs on to it too.
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Mix really well.
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Lay the pastry sheet on the tale or on a board.
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Put the mixture in the middle.
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Roll it to the end. Press well.
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Cut in to desired size.
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Lay on a baking sheet.
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Make an egg wash adding one whole egg or an yolk with some milk. Brush on top of each roll.
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Brush well to cover the whole pastry.
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Sprinkle some sesame or poppy seeds.
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Bake on 200c about 40 minutes or until golden brown. Oven tempreatures may vary from oven to oven.
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Serve with tomato sauce.
Posted by:The Culinary Corner

Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called " Mary" who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management. My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel "The Culinary Corner" I am a full time employee. I record all the videos by my self. As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.

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