These meat-free spinach and ricotta rolls are the absolute best vegetarian options for those who love their pastry! These would be absolutely ideal to bring along to family gatherings or even for Christmas lunch as they’ll be sure to please everyone including even the biggest meat-lovers.
With a deliciously crunchy pastry casing and a creamy, flavourful filling, you just won’t be able to go past these tasty treats. And while you can choose to make your own pastry, using pre-prepared sheets definitely cuts down on time if you’re already under the pump in the kitchen!
- 2 teaspoons olive oil
- 4 green shallots, trimmed, thinly sliced
- 2 garlic cloves, crushed
- 350g pkt frozen chopped spinach, thawed
- 350g fresh ricotta, crumbled
- 40g (1/2 cup) finely grated parmesan or vegetarian hard cheese
- 1 egg, lightly whisked, plus 1, extra, whisked
- 2 tablespoons chopped fresh dill
- 1 lemon, rind finely grated
- Good pinch of ground nutmeg
- 2 sheets frozen puff pastry, just thawed
- Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Heat oil in frying pan over medium heat. Cook shallot and garlic, stirring often, for 2 minutes or until softened. Transfer to large bowl.
- Place spinach in sieve set over a bowl. Use back of spoon to press as much liquid as you can out of spinach. Discard liquid. Add spinach to shallot mixture. Add ricotta, parmesan, egg, dill, lemon rind and nutmeg. Season. Use hands to mix until well combined.
- Cut each pastry sheet in half. Place one-quarter of spinach mixture in log shape along 1 long side of a piece of pastry. Brush opposite long edge with extra egg. Roll up to enclose. Cut each roll into 3 pieces and place, seam side down, on the prepared trays. Repeat with remaining spinach mixture and pastry.
- Score rolls at 5mm intervals. Brush with extra egg. Bake for 25 minutes or until golden brown. Serve with tomato relish.