Prep 20 mins
Cook 15 mins
Was looking for a sausage roll recipe that used spinach, ricotta and puff pastry. Couldn't find one here on ZAAR but after a google search I came across this one on someones blog site, and posting here to pass onto a friend.
- Preheat oven to 200C (390F) fan forced or 220C (435/430F) convectional, please note that there can be slight variations between ovens.
- Heat oil in a fry pan, add onion and fry gently for 2 minutes, add spinach and pinenuts and season with salt and pepper to taste and cook for 5 minutes.
- Let cool.
- Add ricotta and mix thoroughly and then add the lightly beaten egg and mix well together.
- Place pastry sheets on a flat surface and cut in half.
- Spoon or pipe spinach mixture along the length of each half of the pastry and brush water down the length of the other side and roll up like a sausage roll, repeat with other sheets of pastry and mix.
- Cut to preferred size (I like to cut into 4 to make mini rolls about 6cm long).
- Put a couple of slits in each roll (to allow steam to escape).
- Place on baking tray/sheet seam side down.
- Put in oven and bake for 15 minutes or until golden brown.
Scrummy! I made these for Mother's Day 2013 and got lots of compliments. A tasty yet simple recipe and it is now one of my favourites.
Yum! I made this as just one huge Spinach and Ricotta Roll, we thought it was very delicious. I really enjoy spinach and ricotta rolls I get from the bakery, so I had to try this. It was very easy and simple to make. Thanks I'mPat for posting this wonderful recipe.
I made these for the Aussie/Kiwi Swap in January 2010. These are tasty, and probably even tastier if you use fresh onions ( I used what I had on hand-dehydrated onions). And if you know how to work with phyllo dough (I don't), they can come out very pretty.