Spinach & Ricotta rolls


  • 1 brown onion

  • 500g frozen spinach

  • 350g ricotta

  • 80g parmesan (grated)

  • 1/2 tsp dried thyme

  • 2 eggs

  • salt & pepper

  • 4 sheets of puff pastry

  • poppy seeds to decorate


1. preheat the your oven to 180 degrees and remove pastry from the freezer to defrost

2. finely dice the onion and fry in olive oil until translucent, set aside in a bow

3. wilt the spinach as directions show on the packet

4. strain the spinach and use a spoon to push down on it removing any excess liquid

5. mix the onion, thyme, ricotta, parmesan, salt, pepper and ONE of the eggs in a bowl until nicely combined

6. cut the sheets of pastry in half and spread the mixture along it in a sausage shape, use the other egg as egg wash and brush it over the pastry, this will make it stick together as you roll it

7. once it has been rolled, cut it into desired sizes and coat the top with the remaining egg wash and top with poppy seeds

8. bake for 20-30 minutes until golden brown but keep an eye on them as pastry can burn easily. Serve warm and enjoy! x

kim wainscoat