Spinach Puff Pastry Rolls with Feta & Ricotta
Ingredients
4 sheets of Puff Pastry (thawed according to instructions on the packet)
2 1/2 cups Frozen Spinach
1/2 Onion, finely diced
1-2 cloves of Garlic, minced
1 tbsp Olive Oil
1 cup Ricotta
1 cup Feta, crumbled
Salt and pepper, according to taste
1 Egg + 1/2 tbsp water for an egg wash.
Sesame seeds for sprinkling
Ingredients
4 sheets of Puff Pastry (thawed according to instructions on the packet)
2 1/2 cups Frozen Spinach
1/2 Onion, finely diced
1-2 cloves of Garlic, minced
1 tbsp Olive Oil
1 cup Ricotta
1 cup Feta, crumbled
Salt and pepper, according to taste
1 Egg + 1/2 tbsp water for an egg wash.
Sesame seeds for sprinkling
Instructions
- Start by finely dicing half an onion and mincing 1-2 cloves of garlic.
- Heat some olive oil in a pan on 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 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 ricotta cheese generously with salt and pepper in a large bowl.
- Add the cooked spinach mixture to the ricotta mix it all well. Also mix in the feta cheese to the spinach and ricotta.
- Make an egg wash by whisking one egg and a little water together and set it aside for later.
- Pre-heat your oven to 425F.
- To assemble the spinach rolls. I cut the puff pastry sheets into three strips (they came folded that way, so I worked with it) 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 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 using a fork crimp the edges to seal it further and also...it just looks prettier.
- Brush the top of the pastry with egg wash and lightly sprinkle the top with sesame seeds. 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 425F for 18-22 minutes until they are golden and puffy!
- Start by finely dicing half an onion and mincing 1-2 cloves of garlic.
- Heat some olive oil in a pan on 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 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 ricotta cheese generously with salt and pepper in a large bowl.
- Add the cooked spinach mixture to the ricotta mix it all well. Also mix in the feta cheese to the spinach and ricotta.
- Make an egg wash by whisking one egg and a little water together and set it aside for later.
- Pre-heat your oven to 425F.
- To assemble the spinach rolls. I cut the puff pastry sheets into three strips (they came folded that way, so I worked with it) 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 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 using a fork crimp the edges to seal it further and also...it just looks prettier.
- Brush the top of the pastry with egg wash and lightly sprinkle the top with sesame seeds. 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 425F for 18-22 minutes until they are golden and puffy!
Notes
I simply cut each strip of puff pastry in halves making 12 {6" long} rolls out of 4 full sheets. You can easily cut them much smaller to make more for a crowd or shape them anyway you like. Halve the recipe for the filling to make less.
I simply cut each strip of puff pastry in halves making 12 {6" long} rolls out of 4 full sheets. You can easily cut them much smaller to make more for a crowd or shape them anyway you like. Halve the recipe for the filling to make less.
By Noreen (PictureTheRecipe.com)
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