Packed full of yumminess and easy to make. Perfect for lunchtimes and picnic boxes.
Spinach & ricotta puff pastry rolls • Caprese salad • Strawberries & cucumber salad
YOU NEED:
Frozen leaf spinach - 500g
Salt - to season
Olive oil - 1 tbsp
Small white onion - 1 chopped small
Garlic - 1 bulb crushed
Ricotta cheese - 250g Egg - 1 Black Pepper - to season Nutmeg - to season Puff pastry - 1 sheet ready rolled 1 egg, lightly beaten (egg wash)
MAKE IT:
1. Heat oven to 200C/180C fan/gas 6. Cook the spinach in salted water. Once cooked, drain out the excess water - squeezing to get it completely dry.
2. Heat the oil and gently fry the onions for 6 minutes until soft & golden. Add the garlic and cook for 1 more minute.
3. In a medium bowl mix up ricotta, egg, spinach, and a little bit nutmeg. Stir in the cooked onions and season with black pepper.
4. On a lightly floured surface, roll out the pastry sheet. Cut it lengthways down the centre to create 2 long strips.
5. Divide the cheese mixture into 2 and roll half into a long sausage shape. Place in the centre of one pastry strip and roll the pastry over the mixture to enclose it. Add a little egg wash to the edge before sealing. Roll over so that the seal is on the base and slice into 8 small rolls. Repeat with the remaining pastry & mixture.
6. Transfer the rolls to a lined baking sheet and brush each one with the egg wash. Cook for 20 mins until golden and puffy.
💚 Makes 16 rolls
⏰ 10 mins prep | 35 mins cook.
👨👩👧👦 Perfect for the family to enjoy.
❄️ Perfect for freezer stash.
Served on our favourite TI-NEE plate. Use discount code: MFB10 for 10% OFF
Spinach & ricotta is just the perfect flavour combo for springtime.
If you're stuck for lunch ideas this week then you need to add these to the menu! Super easy to make and really tasty...perfect for all the family to enjoy and perfect for packing into a lunchbox for your half term picnics.
