INGREADIENT

• 1 bunch English spinach large stems trimmed
• 1 onion finely chopped large
• 1/2 cup parmesan cheese grated
• 3 sheets puff pastry partially thawed
• 1 g egg lightly beaten
• 250 g ricotta

Direction

1. Rinse leaves well and place in large saucepan over medium heat, cook until leaves are wilted.
2. Remove from heat, drain spinach, cool slightly, press firmly to remove excess liquid. Chop finely.
3. Add onion to a heated, greased large frypan and stir until onion is soft.
4. Stir in chopped spinach, cook until liquid has evaporated.
5. Add ricotta. Continue stirring over heat until spinach and ricotta are combined.
6. How to make ricotta.
7. Transfer spinach mixture to a bowl, cool slightly.
8. Stir in parmesan and season with salt and pepper.
9. Cut pastry sheets in half. Spoon ½ cup spinach mixture along one long edge of pastry strip. Brush the other long edge of pastry strips with beaten egg. Roll up to enclose filling and form rolls.
10. Place rolls seam-side down, brush tops with beaten egg and sprinkle with a little extra parmesan cheese, if desired. Cut each roll diagonally into 4 pieces. Place on a greased baking tray and bake for 20-25 minutes in a 200C oven, until golden.