Spinach & Ricotta Rolls

Ingredients

• 2 x 375g sheets of store-bought butter puff pastry, thawed
• 1 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic
• 280g baby spinach
• 50g macadamia, chopped
• 400g That's Amore Traditional Ricotta
• Zest 1 lemon
• 50g parmesan, freshly grated
• Pinch of nutmeg
• 2 eggs + 1 yolk
• 1 tbsp caraway seed
• 1 tbsp sesame seeds
• Salt & pepper

Instructions

Preheat oven to 190°C and line two trays with baking paper.

Heat oil in large pan over medium-high heat and add onion and garlic. Cook for 2-3 mins to soften then add spinach and cook until wilted. Season with salt and pepper, then cool slightly.

In another bowl, whisk together ricotta, parmesan, lemon zest, macadamias, two eggs, nutmeg and salt and pepper. Add cooked spinach and combine well.

Cut pastry sheets in half and make 8 rectangles and position lengthways. Evenly distribute ricotta and spinach mixture onto each length of pastry. Fold pastry over filling and seal side with fork. Whisk egg yolk and brush onto each roll. Sprinkle over with caraway seeds, parmesan and sesame seeds. At this stage, they can go in the fridge or freezer to use later.

Bake in oven for 25-30 mins or until golden brown.