Spinach and Ricotta Rolls

Cook Time 1 hour

Servings 8

Ingredients

2 x 375g sheets of store-bought butter puff pastry, thawed 
1 tbsp extra virgin olive oil 
1 onion, finely chopped
2 cloves garlic
280g baby spinach
50g macadamia, chopped
400g ricotta 
Zest 1 lemon 
50g freshly grated parmesan
Pinch of nutmeg 
2 eggs + 1 yolk
1 tbsp each of caraway seed and sesame seeds 
Salt & pepper 

Method

Preheat the oven to 190°C and line two trays with baking paper. 

Heat oil in a large pan over medium-high heat and add the onion and garlic. Cook for 2-3 minutes to soften then add the spinach and cook until wilted. Season with salt and pepper, then cool slightly. 

In another bowl, whisk together the ricotta, parmesan, lemon zest, macadamias, two eggs, nutmeg and salt and pepper. Add cooked spinach and combine well. 

Cut the pastry sheets in half and make 8 rectangles, and position it lengthways. Evenly distribute the ricotta and spinach mixture onto each length of pastry. Fold pastry over filling and seal side with a fork. Whisk the egg yolk and brush onto each roll. Sprinkle over caraway seeds, parmesan and sesame seeds. At this stage, they can go into the fridge or freezer to use later.

Bake in the oven for 25-30 minutes or until golden brown.