Spinach and Ricotta Rolls

Ingredients :

225 grams of spinach leaves Review the Explanation

Half a sheet of puff pastry

Two eggs

300 grams of ricotta cheese and 1/4 cup of parmesan cheese

Pumpkin Seeds

Season with salt and pepper.

Préparations :

Get the oven hot, about 220.

The spinach leaves should wilt after around seven to ten minutes of cooking in a covered saucepan.

Drain the spinach well by pressing it through a strainer. Give the spinach a little time to chill.

Toss the spinach, ricotta, parmesan, egg, salt, and pepper into a shallow bowl. Be sure to mix everything up well.

With a sharp knife, cut the thawed puff pastry sheet in half lengthwise, creating two long rectangles.

Form a log shape by spreading filling lengthwise and rolling out the crust.

Separate the logs into thirds. Separate the rolls into four equal halves if you want them smaller.

On a baking sheet covered with parchment paper, arrange each roll. Before topping with sesame seeds, brush the rolls with a little beaten egg.

After 20 to 25 minutes in the oven, they should turn a golden brown color.

HINT: I opted with baby spinach. Always take the stems off a bunch of spinach before cooking. Alternately, you may use spinach that is frozen. To prepare spinach from frozen, just follow the same steps.

Enjoy !

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