Spinach and Ricotta Rolls

Instructions

1. Step 1

   Preheat the oven to 200°C, or 180°C for a fan oven. Line a baking tray with baking parchment.

   Cookware: baking parchment, baking tray

2. Step 2

   Heat the olive oil in a large frying pan over medium heat. Cook the garlic for 30 seconds, add the spinach, and cook until completely wilted.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 gr Garlic, 15.0 ml Olive Oil, 300.0 gr Spinach

   Cookware: frying pan

3. Step 3

   Transfer the spinach to a colander and let it cool. Press out as much liquid as possible, then chop it coarsely.

   Timer: 5 min (fixed)

   Cookware: colander, knife

4. Step 4

   Combine the spinach, ricotta, Parmesan, breadcrumbs, 1 egg, salt, black pepper, and nutmeg in a large mixing bowl.

   Ingredients used: 50.0 gr Breadcrumb, 1.0 piece Egg, 1.0 gr Ground Black Pepper, 1.0 gr Ground Nutmeg, 50.0 gr Parmesan Cheese, 375.0 gr Ricotta Cheese, 3.0 gr Salt

   Cookware: mixing bowl

5. Step 5

   Cut each puff pastry sheet in half to make four rectangles. Divide the prepared filling evenly along one long edge of each rectangle, roll the pastry around it, and place each log seam-side down.

   Ingredients used: 500.0 gr Puff Pastry

   Cookware: knife

6. Step 6

   Cut each log into 3 equal rolls and arrange them seam-side down on the prepared baking tray.

   Cookware: baking tray, knife

7. Step 7

   Beat 1 egg, brush it over the rolls, and sprinkle with the sesame seeds.

   Ingredients used: 1.0 piece Egg, 10.0 gr Sesame Seed

   Cookware: mixing bowl, pastry brush

8. Step 8

   Bake until puffed and deeply golden, and until the centers reach 74°C.

   Timer: 25 min (fixed)

   Cookware: baking tray