Step 1

Rinse leaves well and place in large saucepan over medium heat, cook until leaves are wilted.

Step 2

Remove from heat, drain spinach, cool slightly, press firmly to remove excess liquid. Chop finely.

Step 3

Add onion to a heated, greased large frypan and stir until onion is soft.

Step 4

Stir in chopped spinach, cook until liquid has evaporated.

Step 5

Add ricotta. Continue stirring over heat until spinach and ricotta are combined.

Step 6

Transfer spinach mixture to a bowl, cool slightly.

Step 7

Stir in parmesan and season with salt and pepper.

Step 8

Cut pastry sheets in half. Spoon ½ cup spinach mixture along one long edge of pastry strip. Brush the other long edge of pastry strips with beaten egg. Roll up to enclose filling and form rolls.

Step 9

Place rolls seam-side down, brush tops with beaten egg and sprinkle with a little extra parmesan cheese, if desired. Cut each roll diagonally into 4 pieces. Place on a greased baking tray and bake for 20-25 minutes in a 200C oven, until golden.