Spinach and Ricotta Rolls

Directions

1. Dice your Onion up and cook on your stovetop at a low-medium heat with a splash of olive oil we want to brown it but not burn it, cook for a couple of minuets and add in the crushed garlic

2. Once your onion is brown add in your spinach, you can do it in 2 parts if it won’t all fit in the pan, mix around to start cooking it down and add in your Italian Herb Blend

3. Once cooked leave it to cool down a bit or pop into the fridge, we don’t want it piping hot in the ricotta. It doesn’t have to be cold but just not too hot

4. Preheat your oven to 180° C and then start to assemble, add your ricotta, cooled spinach mix and some salt in a bowl and give it a good mix

5. Add 2 heaped Tbsp of your mixed ricotta onto your pastry, leave a little gap on the side & the end as well, and add 2 rows of the mixture on 1 sheet

6. Cut your pastry in half and fold one half over the filling, join the seams together you can push the pastry together to make it stick. Try to make sure its sealed and none is coming out. Cut your log in half or smaller if you want smaller rolls

7. Spread some egg wash on top on and then add some sesame seeds & Parmesan or Parmigiano. I put a good amount of sesame seeds on top because they bake up deliciously

8. Bake at 180c for about 35-40 minutes or until golden brown (if you cut them smaller they may take less time) and Enjoy Hot or Cold and perfect for the lunchboxes