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Spinach and Ricotta Rolls

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“Was looking for a sausage roll recipe that used spinach, ricotta and puff pastry. Couldn't find one here on ZAAR but after a google search I came across this one on someones blog site, and posting here to pass onto a friend.”
READY IN:
35mins
SERVES:
24
YIELD:
24 mini sausage rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200C (390F) fan forced or 220C (435/430F) convectional, please note that there can be slight variations between ovens.
  2. Heat oil in a fry pan, add onion and fry gently for 2 minutes, add spinach and pinenuts and season with salt and pepper to taste and cook for 5 minutes.
  3. Let cool.
  4. Add ricotta and mix thoroughly and then add the lightly beaten egg and mix well together.
  5. Place pastry sheets on a flat surface and cut in half.
  6. Spoon or pipe spinach mixture along the length of each half of the pastry and brush water down the length of the other side and roll up like a sausage roll, repeat with other sheets of pastry and mix.
  7. Cut to preferred size (I like to cut into 4 to make mini rolls about 6cm long).
  8. Put a couple of slits in each roll (to allow steam to escape).
  9. Place on baking tray/sheet seam side down.
  10. Put in oven and bake for 15 minutes or until golden brown.

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