Ricotta and spinach rolls

I spent most of the day on Saturday baking lots of little treats, from samosas to scones. I made some things for the freezer as I like to have a stash to pull out in a nibble emergency and others to enjoy over the weekend.   These savoury nibbles were a last minute decision as I had half a pack of filo pastry leftover.  They make ideal finger food and are best eaten warm.

Recipe taken from Good Food.

You will need;

300g young spinach

1 large onion , sliced

butter

1 garlic clove , crushed

250g tub ricotta

zest 1 lemon

3 tbsp parmesan , grated

6 large sheets filo pastry, unrolled and cut in half lengthways.

Heat the oven to 200C/fan 180C/gas 6. Chop the spinach. Cook the onion in a knob of butter with the crushed garlic until softened. Add the spinach to the onion and cook until wilted. Leave to cool.

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Mix the ricotta with the lemon zest and grated parmesan, then stir the onion and spinach into the ricotta mix and season.  Melt 50g butter and brush a pastry rectangle with the butter, cover with another and brush again.  Put 1 tbsp of filling along the shorter edge of the pastry, fold over the longer edges to secure the filin and roll.  Brush again with butter.

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Bake for 15-20 minutes.

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Serve warm from the oven.

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8 thoughts on “Ricotta and spinach rolls

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