Spinach and Ricotta Rolls

Spinach and Ricotta Rolls:

Imagine a delectable pastry, its golden exterior giving way to a filling bursting with creamy ricotta cheese and vibrant spinach. These Spinach and Ricotta Rolls are a testament to the art of baking, marrying wholesome ingredients with the irresistible allure of flaky pastry. With each bite, you’re greeted by a symphony of flavors and textures that dance harmoniously on your palate.

The filling, a luxurious blend of ricotta cheese and tender spinach leaves, is a celebration of simplicity and sophistication. The ricotta lends its creamy richness, while the spinach adds a pop of color and a subtle earthy sweetness. Together, they create a filling that’s both comforting and indulgent, a perfect marriage of flavors that leaves you craving more.

Wrapped in a blanket of flaky pastry, these rolls are a delight to behold and a joy to devour. As you bite into the crisp exterior, your taste buds are greeted by the warm embrace of the filling, its creamy texture enveloping your senses in a whirlwind of culinary delight. Each mouthful is a journey of discovery, as you uncover new layers of flavor with every bite.

Whether enjoyed as a snack on the go or as part of a leisurely meal, these Spinach and Ricotta Rolls are sure to impress even the most discerning palate. They’re a testament to the magic that can be achieved when simple, wholesome ingredients are combined with care and creativity. So indulge your senses and treat yourself to a taste sensation that’s as comforting as it is irresistible.

Ingredients

225 grams of spinach leaves Review the Explanation

Half a sheet of puff pastry

Two eggs

300 grams of ricotta cheese and 1/4 cup of parmesan cheese

Pumpkin Seeds

Season with salt and pepper.

Preparation

Get the oven hot, about 220.

The spinach leaves should wilt after around seven to ten minutes of cooking in a covered saucepan.

Drain the spinach well by pressing it through a strainer. Give the spinach a little time to chill.

Toss the spinach, ricotta, parmesan, egg, salt, and pepper into a shallow bowl. Be sure to mix everything up well.

With a sharp knife, cut the thawed puff pastry sheet in half lengthwise, creating two long rectangles.

Form a log shape by spreading filling lengthwise and rolling out the crust.

Separate the logs into thirds. Separate the rolls into four equal halves if you want them smaller.

On a baking sheet covered with parchment paper, arrange each roll. Before topping with sesame seeds, brush the rolls with a little beaten egg.

After 20 to 25 minutes in the oven, they should turn a golden brown color.

HINT: I opted with baby spinach. Always take the stems off a bunch of spinach before cooking. Alternately, you may use spinach that is frozen. To prepare spinach from frozen, just follow the same steps.

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