Servings
12
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 large Swiss brown
- mushrooms, sliced
- ½ tsp sea salt
- ½ cup chopped kale
- 120g fresh baby spinach
- 1 clove garlic, crushed
- 375g ricotta
- 80g parmesan, finely grated
- 1 egg
- 1 cup breadcrumbs
- 3 sheets all-butter puff pastry
- 2 tbsp sesame seeds
- 1 egg
- ¼ cup milk
Method
- Heat olive oil in a frypan and add onions, mushrooms and sea salt. Cook over a low heat for 10 mins until soft and caramelised. Add kale and spinach and cook for a further 10 mins. Set aside and allow to cool.
- Preheat oven to 180°C. Line a baking tray with baking paper and make sure your puff pastry is defrosted.
- Add the kale and spinach mixture to a large bowl along with the garlic, ricotta, parmesan, egg and breadcrumbs. Stir well to combine and set aside.
- Prepare your egg wash by beating together the egg and milk in a bowl
- Place a sheet of puff pastry on the bench, cut in half lengthways so you end up with 2 rectangular pieces.
- Lay 1 rectangular piece of pastry with the longest edge closest to you. Brush the egg wash along 1 long edge of the pastry. Get your spinach filling and shape it into a long log and place it down the middle of the pastry. Roll up the pastry so that the spinach mixture is enclosed and the pastry seam is face down. Repeat the process with your other rectangle of pastry.
- Cut each pastry log into half and place them onto your baking tray. Brush each spinach roll with the egg wash and sprinkle with sesame seeds. Continue the above process with all pastry sheets and you will have 12 spinach rolls.
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