Spinach and Ricotta Rolls

Recipe by ImPat
READY IN: 35mins




  • 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.