Spinach and Ricotta Rolls

Step 1

Preheat oven 180C / 350F.  Line two baking sheets with parchment paper.  Remove two puff pastry sheets from the freezer and allow to thaw.

Step 2

Heat oil in a frying pan on medium heat.  Add garlic and cook for 30 seconds, stirring regularly, then add spinach and cook until wilted (approx. 3 minutes). Season with salt and pepper, and set aside to cool.

Step 3

Add ricotta, parmesan, cheddar cheese, 1 egg and shallots / green onion to a mixing bowl and stir to combine.

Step 4

Squeeze any excess liquid out of the spinach (just with your hands over the sink), then place into the mixing bowl, and mix well to combine.

Step 5

Cut each puff pastry sheet into half to create two rectangles.  Make a log shape with the filling along one side of a piece of pastry.  Brush the opposite side with the beaten egg.  Roll up tightly to enclose, keeping the seam side down.  Repeat until the filling is divided over the 4 pieces of pastry.

Step 6

Place the rolls on a cutting board and refrigerate for 15 minutes.

Step 7

Remove the rolls from the fridge and cut each into 4 pieces.  Brush with beaten egg, then sprinkle sesame seeds on top, if desired.

Step 8

Place rolls onto baking trays, spacing evenly, and cook for 25 minutes or until golden, crispy and cooked through.

Step 9

Remove two puff pastry sheets from the freezer and allow to thaw.

Step 10

Heat oil in a frying pan on medium heat.  Add garlic and cook for 30 seconds, stirring regularly, then add spinach and cook until wilted (approx. 3 minutes).  Season with salt and pepper, and set aside to cool.

Step 11

Add ricotta, parmesan, cheddar cheese, 1 egg and shallots / green onion to a mixing bowl and stir to combine.

Step 12

Squeeze any excess liquid out of the spinach (just with your hands over the sink), then place into the mixing bowl, and mix well to combine.

Step 13

Cut each puff pastry sheet into half to create two rectangles.  Make a log shape with the filling along one side of a piece of pastry.  Brush the opposite side with beaten egg.  Roll up tightly to enclose, keeping the seam side down.  Repeat until the filling is divided over the 4 pieces of pastry.

Step 14

Place the rolls on a cutting board and refrigerate for 15 minutes.

Step 15

Remove the rolls from the fridge and cut each into 4 pieces.  Brush with beaten egg, then sprinkle sesame seeds on top, if desired.

Step 16

Place the rolls in a single layer in the air fryer basket, and cook on 200C / 390F for 15 - 20 minutes until golden and cooked through.  Depending on the size of your air fryer, you'll need to cook in batches or you can simply freeze the uncooked rolls and cook them another time.