Using our Traditional Ricotta in a basket and Grated Parmesan, these vegetarian ‘sausage rolls’ will be a hit at any party or family lunch – even the meat lovers will be impressed. Why not double (or triple) the recipe and pop the extra cooked rolls up in the freezer to save for a later date? These rolls are packed full of green goodness and cheesy deliciousness. Enjoy!
Image: Lemon & Rye Photography
| 350g | Traditional Ricotta |
| 80g | Grated Parmesan Tub |
| 350g | packet of frozen chopped spinach, thawed |
| 4 | green shallots, trimmed, thinly sliced |
| 2 tsp | olive oil |
| 2 | garlic cloves, crushed |
| 2 | eggs (1 egg, lightly whisked, plus 1, extra, whisked) |
| 2 tbsp | chopped fresh dill |
| 1/2 | lemon rind, finely grated |
| 2 | sheets frozen puff pastry, just thawed |
| tomato sauce, to serve |
| 1 | Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. |
| 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. |
| 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. |
| 4 | Cut each pastry sheet in half. Place one-quarter 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 sheet. |
| 5 | Score the rolls at 5mm intervals. Brush with extra egg. Bake for 25 minutes or until golden brown. Serve with tomato sauce. |
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