Spinach and Ricotta Rolls

Ingredients

• 225 grams of spinach leaves
• Half a sheet of puff pastry
• Two eggs
• 300 grams of ricotta cheese
• 1/4 cup of parmesan cheese
• Pumpkin seeds
• Salt and pepper for seasoning

Preparation

1. Preheat your oven to 220°C (428°F).
2. Cook the spinach leaves in a covered saucepan for about 7-10 minutes until wilted.
3. Drain the spinach thoroughly and allow it to cool slightly.
4. In a mixing bowl, combine the spinach, ricotta, parmesan, one egg, salt, and pepper. Mix until well blended.
5. Cut the thawed puff pastry sheet in half lengthwise to create two long rectangles.
6. Spread the filling along the length of each rectangle and roll them up to form logs.
7. Cut each log into thirds, or into four equal pieces if you prefer smaller rolls.
8. Place the rolls on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg and sprinkle with pumpkin seeds.
9. Bake in the oven for 20-25 minutes, or until the rolls are golden brown.

Tip: I recommend using baby spinach and removing the stems before cooking. Alternatively, you can use frozen spinach; just follow the same cooking steps to prepare it.