Spinach and Cheese Puff Pastry Rolls

 

Instructions:

200g fresh spinach, chopped

200g ricotta cheese

1 package (about 400g) frozen puff pastry, thawed

50g grated parmesan cheese

1 garlic clove, minced

1/4 teaspoon nutmeg, freshly grated

Salt and pepper to taste

1 egg, beaten (for egg wash)

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Prepare the Filling: In a skillet, sauté the chopped spinach until wilted. Transfer to a bowl and let it cool slightly.

To the bowl with spinach, add ricotta cheese, parmesan cheese, minced garlic, nutmeg, salt, and pepper. Mix well until combined.

Assemble the Rolls: Roll out the puff pastry on a lightly floured surface into a rectangle about 30×20 cm (12×8 inches). Cut into 8 squares.

Place a spoonful of the spinach and cheese mixture in the center of each square. Fold the corners of the pastry squares over the filling, forming a triangle shape. Press the edges to seal and crimp with a fork.

Bake: Arrange the pastry rolls on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.

Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed.

Serve warm as a delightful appetizer or snack.

Enjoy.