Makes: 20-25 rolls (dependent on desired size.)
Ingredients:
Filling:
250g frozen spinach, chopped
500g firm ricotta
2/4c grated pecorino cheese
1 1/4c shredded mozzarella cheese
1 egg
1 garlic clove, minced
S&P to taste
Assembly:
3-4 sheets puff pastry
1 egg
¾ - 1tbsp Blu Estate Classic EVOO
Method:
- Preheat oven to 170oC (fan-forced).
- Incorporate the filling ingredients, ensuring it is thoroughly combined.
- To assemble, lay a sheet of puff pastry onto your work surface and pipe mixture along one edge, gently fold the pastry over to enclose the filling. Cut the rolls into your preferred size and place onto a lined baking tray. Continue until all the mixture has been used.
- Beat an egg and Blu Estate’s Classic EVOO in a bowl and brush over each roll.
- Bake for approximately 30-35 minutes or until the tops are golden and crispy.
- Serve with your preferred sauce and enjoy while hot.
