Spinach Ricotta Rolls

Step 1

Take pastry out of freezer.

Step 2

Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it’s good for you!).

Step 3

Add remaining Filling ingredients. Mix to combine.

Step 4

Place pastry on work surface and cut in half to create 2 rectangles – you should have 6 in total.

Step 5

Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.

Step 6

Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.

Step 7

Spray 2 x baking trays with oil (any).

Step 8

Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.

Step 9

Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.

Step 10

Best served warm – the pastry is crispier and the filling is juicier. See notes for make ahead instructions.