Fetta Ricotta and Spinach Roll
- 1 packet frozen spinach (heinz)
- 1 slab reduced fat feta
- 250 ml fresh ricotta
- 2 sheets puff pastry
- salt and pepper
- egg yolk for egg wash
Preheat oven to 180C. Heat up the baking tray, also.
defrost the frozen spinach overnight in the fridge section. Squeeze out as much water as you could. Crumble feta in a mixing bowl. Mix in fresh ricotta cheese and spinach. Season with salt and pepper. Divide the thawed puff pastry into quarters. Spoon the spinach mix into one puff pastry square. Seal the edges with eggwash. Roll...Brush the top with egg wash and sprinkle with freshly ground pepper. Place rolls onto the greaseproof paper...then onto the hot baking tray. Bake for 20-25 minutes until the pastry puffed up and golden in colour.