After realising that I can be a bit of a frozen puff-pastry hoarder, I’ve been looking for ways to make sure we use up the packets before they are lost in the depths of our chest freezer. Sausage rolls, in the traditional sense, have been baked in abundance for this reason, and are definitely a ‘go to’ for parties and entertaining. As are my favourite savoury scrolls – which are always a great lunchbox addition.
So when I was looking for a vegetarian dish to contribute to our recent Good Friday lunch, and also a way to finish off the half pack of puff pastry I had in the freezer, these lovely little spinach and ricotta rolls came to be.
Filled with the goodness of spinach, and jazzed up with both ricotta and feta – this vegetarian take on the ol’ sausage roll proved rather delicious. And they will now feature on my ‘bring a plate’ favourites list for sure!
|Prep Time||15 minutes|
|Cook Time||25 minutes|
- 400 g frozen spinach thawed
- 300 g ricotta
- 100 g feta crumbled
- 1 egg lightly whisked (+ 1 extra)
- 1 lemon zested
- 2 sheets frozen puff pastry just thawed
- 1 tbs sesame seeds
- Preheat oven to 200C and line 2 trays with baking paper.
- Squeeze as much liquid out of the spinach as you can, then place in a large bowl with the ricotta, feta, egg and lemon zest. Stir to combine, and season.
- Cut each pastry sheet in half. Place 1/4 of the spinach mixture down the long side of each sheet. Brush the opposite side with egg, and roll to enclose.
- Cut each roll into 6 pieces, and place onto the lined baking trays. Brush the tops with a little more egg, and sprinkle with sesame seeds.
- Bake for 25 minutes, or until golden brown.