Sides & Nibbles
Spinach and Ricotta rolls
Serves 10
Prep Time
20 Mins
Cooking TIme
25 Mins
Ingredients
- For the pastry;
- 75g KERRYGOLD® UNSALTED IRISH BUTTER 227g
- 150g Plain Flour
- 1-2 tbsp Cold water
- For the Filling;
- 750g Frozen Leaf Spinach
- 100g Ricotta Cheese
- 1/2 tsp Salt
- 1 Egg, beaten to glaze
Directions
Preheat the oven to 180C Fan.
- In a food Processor or using fingertip crumble the butter and flour together until it resembles fine breadcrumbs. Add a little water at a time until you have a smooth dough. Wrap in cling film and rest in the fridge.
- Defrost the frozen spinach in the microwave, cool and squeeze out the excess water. In a mixing bowl add the drained spinach, ricotta cheese and season with salt, mix well.
- Roll out the Pastry dough to a 0.5cm thick rectangle. Spoon the spinach mix down the centre length ways and fold the pastry over using the egg wash to seal. Trim the sides and pressed edge of the roll and slice into 10.
- Bake for 20-25 minutes until the pastry is golden.
