Spinach and ricotta rolls are a delicious and versatile dish that can be served as an appetizer, snack, or even a light meal. Here’s a simple recipe to make them:
Ingredients:
- 1 cup cooked spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (optional)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 package puff pastry sheets (thawed if frozen)
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, chopped basil (if using), minced garlic, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Roll out the puff pastry sheets on a lightly floured surface. If necessary, use a rolling pin to flatten them slightly.
- Spoon the spinach and ricotta mixture evenly onto each puff pastry sheet, leaving a small border around the edges.
- Starting from one end, roll up each pastry sheet tightly to enclose the filling. Seal the edges by pressing them gently with your fingers.
- Cut each rolled pastry into smaller pieces, about 1 to 1.5 inches wide.
- Place the rolls on the prepared baking sheet, leaving some space between each roll.
- Brush the tops of the rolls with beaten egg to give them a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
- Once baked, remove the rolls from the oven and let them cool for a few minutes before serving.
These spinach and ricotta rolls are best served warm and can be enjoyed on their own or with your favorite dipping sauce. Enjoy!
