Rock with the rolls

You’re on a win­ner with an old favourite, and the kids can join in

Central Telegraph - - EASY EATING - with Matt Sin­clair More at Face­book – Matt Sin­clair and In­sta­gram @_mat­t_s­in­clair

WHIP these up with the kids over a week­end. They can get their hands dirty and be the of­fi­cial taste-testers too. Bake a big batch and freeze them so that you have a healthy snack on hand to please the masses.

Spinach and ri­cotta rolls

Makes 4 large rolls

IN­GRE­DI­ENTS: 2 sheets puff pas­try 1 tbs oil 2 brown onions, finely diced 2 pack­ets thawed frozen spinach, ex­cess mois­ture re­moved 200g ri­cotta 50g fetta, crum­bled 50g parme­san cheese, grated 3 eggs 1 cup panko crumb ½ cup sliv­ered al­monds, roasted 1 clove gar­lic, crushed 1 tbs lemon zest 1 tsp ground nut­meg Salt

METHOD: Pre­heat oven to 220 de­grees and line a bak­ing tray with grease­proof pa­per.

Heat oil in a pan over a low-medium heat and saute onions with a pinch of salt for about five min­utes or un­til translu­cent. Be sure not to brown. In a large bowl add spinach, cheeses, two eggs, panko, al­monds, gar­lic, lemon zest, nut­meg, sauteed onions and two tea­spoons of salt. Mix to­gether to com­bine evenly. Taste and ad­just if re­quired. Lightly beat re­main­ing egg to use for egg wash. Cut pas­try sheets in half length­ways to cre­ate four rec­tan­gu­lar pieces. With wet hands, lay spinach mix­ture along one side of each sheet. Brush ex­cess pas­try with egg wash, roll over to join and trim each end. Place rolls on pre­pared bak­ing tray, brush tops with egg wash and place in oven. Bake for 25-30 min­utes or un­til brown and crispy.


Try the clas­sic combo of spinach and ri­cotta in rolls per­fect for a week­end project with the kids.


Spinach and ri­cotta rolls.

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