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Spinach and ricotta 'sausage' rolls
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Savory vegetarian sausage rolls to tempt all taste buds.
Ingredients:
  • 9.20 gm olive oil
  • 4 green shallots, trimmed, thinly sliced
  • 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
  • 40.00 ml chopped fresh dill
  • 1 lemon, rind finely grated
  • Good pinch of ground nutmeg
  • 2 sheets frozen puff pastry, just thawed
  • Coles 30% Sugar Reduced Tomato Sauce, to serve
Instructions:
  • Preheat your oven to 200C (180C fan forced) and line 2 baking trays with baking paper.
  • Warm the oil in a frying pan over medium heat. Sauté the shallot and garlic, stirring frequently, for 2 minutes or until they become soft. Transfer to a spacious bowl.
  • Place the spinach in a sieve over a bowl and press out excess liquid with the back of a spoon. Discard liquid and add spinach to shallot mixture. Mix in ricotta, parmesan, egg, dill, lemon rind, nutmeg, and season. Combine well using your hands.
  • Divide each pastry sheet in half. Spoon one-fourth of the spinach mixture into a log shape along one long side of each piece of pastry. Brush the other long edge with extra egg wash. Roll up the pastry to seal the filling. Slice each roll into three pieces and place them seam side down on the baking trays. Repeat the process with the rest of the spinach mixture and pastry sheets.
  • Score the rolls every 5mm. Brush generously with extra egg, then bake for 25 minutes or until beautifully golden. Serve alongside a side of tomato sauce for dipping.

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