About this recipe:A quick and easy pastry, which is guaranteed to please. Puff pastry is filled with ricotta, spinach and shallots, then baked to perfection. Leftovers can be popped into packed lunches.
Makes: 24 rolls
6 sheets puff pastry, each cut into quarters
500g fresh ricotta
500g frozen spinach, thawed and drained
4 shallots, thinly sliced
freshly ground pepper and sea salt to taste
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 200 C / Gas 6.
Mix together the ricotta, spinach, shallots and salt and pepper in a large bowl.
Spoon 1 1/2 tablespoons of filling in the centre of each piece of puff pastry. Roll up like a sausage roll and press to seal the ends.
Bake in preheated oven for 25 minutes or until puffed up and golden.