SPINACH AND RICOTTA ‘SAUSAGE’ ROLLS

Prep 20 mins // Cook 30 mins

INGREDIENTS

2 teaspoons olive oil

4 green shallots, trimmed, thinly sliced 2 garlic cloves, crushed

350g pkt frozen chopped spinach, thawed 350g fresh ricotta, crumbled

40g (1/2 cup) finely grated parmesan or vegetarian hard cheese

1 egg, lightly whisked, plus 1, extra, whisked 2 tablespoons chopped fresh dill

1 lemon, rind finely grated

Good pinch of Masterfoods Ground Nutmeg 2 sheets frozen puff pastry, just thawed Tomato sauce, to serve

METHOD Step 1

Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.

Step 2

Heat the oil in a frying pan over medium heat. Cook the shallot and garlic, stirring often, for 2 minutes or until softened. Transfer to a large bowl.

Step 3

Place the spinach in a sieve set over a bowl. Use the back of a spoon to press as much liquid as you can out of the spinach. Discard liquid. Add spinach to shallot mixture. Add ricotta, parmesan, egg, dill, lemon rind and nutmeg. Season. Use hands to mix until well combined.

Step 4

Step 5

Score the rolls at 5mm intervals. Brush with extra egg. Bake for 25 minutes or until golden brown. Serve with tomato relish.and pastry. Cut each pastry sheet in half. Place onequarter of the spinach mixture in a log shape along 1 long side of a piece of pastry. Brush the opposite long edge with extra egg. Roll up to enclose. Cut each roll into 3 pieces and place, seam side down, on the prepared trays. Repeat with the remaining spinach mixture and pastry.