Spinach Puff Pastry Rolls With Feta Ricotta Recipes

SPINACH RICOTTA ROLLS

Steps:

• Take pastry out of freezer.
• Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it's good for you!).
• Add remaining Filling ingredients. Mix to combine.
• Place pastry on work surface and cut in half to create 2 rectangles - you should have 6 in total.
• Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
• Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
• Spray 2 x baking trays with oil (any).
• Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
• Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
• Best served warm - the pastry is crispier and the filling is juicier. See notes for make ahead instructions.

SPINACH IN PUFF PASTRY

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
• Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

SPINACH PUFF PASTRY ROLLS WITH FETA & RICOTTA

Steps:

• Finely dice the Onion (1/2) and mince the Garlic (1 clove).
• Heat Olive Oil (1 tablespoon) in a pan over medium heat and sauté the diced onion until it turns soft and translucent. Then add the minced garlic and sauté for another minute or so.
• Add the Frozen Spinach (2 1/2 cup) in the pan, mix it with the onion and garlic. Cover the pan and let the spinach thaw and heat through for 4-5 minutes.
• Take the lid off and sauté the spinach till there's no more liquid in the pan. Turn off the heat and set the spinach aside to cool.
• While the spinach mixture is cooling, season the Ground Black Pepper (to taste) generously with Salt (to taste) and Ricotta Cheese (1 cup) in a large bowl.
• Add the cooked spinach mixture to the ricotta and mix it all well. Then, mix in the crumbled Feta Cheese (1 cup) to the spinach and ricotta.
• Make an egg wash by whisking Egg (1) and Water (1/2 tablespoon) together and set it aside for later.
• Preheat your oven to 425 degrees F (220 degrees C). To assemble the spinach rolls, cut the Puff Pastry (4) into three strips and gently rolled them to widen them slightly.
• Spoon the spinach mixture in the middle of the pastry dough leaving about 1/2- 3/4 of an inch on all sides.
• Place another sheet on top of the spinach mixture and using your fingers press down and seal the edges around the spinach, removing big air bubbles. Then use a fork to crimp the edges to seal it further.
• Brush the top of the pastry with egg wash.
• Lightly sprinkle the top with Sesame Seeds (to taste).
• Slash the rolls with a sharp knife to allow steam to escape while baking and cut the rolls however long you'd like them.
• Bake the spinach puff pastry rolls at 425 degrees F (220 degrees C) for 18 to 22 minutes until they are golden and puffy!
• Serve and enjoy!

SPINACH ROLLS WITH PUFF PASTRY

Steps:

• Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
• Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal.
• Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
• Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

SPINACH & RICOTTA SLICE

Steps:

• Heat oven to 180C/160C fan/gas 4. Melt half the butter with the oil in a sauté pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.
• Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.
• Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 5cm border all the way around. Brush the pastry all the way round with some beaten egg.
• Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and crimp with your fingers, or seal down with a fork.
• Brush all over with beaten egg and, if you like, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don't cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.