Connie's Ricotta and Spinach Pinwheels
Recipe thanks to Connie from Rochester Early Learning
Ingredients
- 500g ricotta
- 200g fresh baby spinach
- 1 cup of parmesan cheese
- ½ cup fetta cheese (optional)
- 1 beaten egg (optional)
- 1 large brown onion or leek
- 1 clove of garlic
- 6 sheets of puff pastry
Instructions
- Preheat oven to 200c
- Cook onions in a frying pan until translucent, then add garlic. Cook until golden brown and set aside to cool slightly.
- Finely chop the spinach and mix spinach, ricotta, parmesan and fetta in a large bowl.
- Add beaten egg, garlic and onion to the mixture and blend or mix together.
- Lay out puff pastry and spread ricotta mixture about 1cm thick, covering the pastry sheet, but leave one inch edge free.
- Roll the pastry into a log up to the clear edge. Cut log into pin wheels, about 1 and a half inch wide.
- Place pin wheels on a lined baking tray and cook until golden brown.
Image
Connie's Ricotta and Spinach Pinwheels