I love these sooo much that I make a big batch of them and freeze them for lunches. They work really well as a dinner also. Rather than cutting them in half or thirds, leave them the full size and serve with a crisp garden salad. The flavours are clean and fresh so you don’t need to add extra spices, but you can serve them with a lovely spicy chutney if you choose.
Author: Finding Feasts
Recipe type: Brunch
Cuisine: Modern
Serves: 8
Ingredients
250g ricotta
½ pumpkin, diced
200g frozen spinach or ½ bunch of fresh
1 onion, finely diced
1 garlic clove, minced
1 tsp salt
1 tsp pepper
4 sheets puff pastry
150g danish feta
1 egg, beaten for brushing
2 tsp white sesame seeds
Method
Pre heat oven to 200°C / 400°F
Defrost the spinach and then squeeze out the excess liquid. Put aside.
Place the pumpkin on a baking tray, drizzle with a little oil and salt and cook for 30 minutes or till softened.
Lightly cook the onion in a little for 10 mins, add the garlic and cook for a further 1 minute. Put aside.
Defrost the puff pastry.
Once ready to assemble, place all your ingredients except the feta, egg and sesame seeds into a large bowl and mix well. Place the feta in and give a gentle toss.
Cut the pastry sheets in half, place equal amounts of spinach mixture close to one side and then roll up tightly.
Cut into you preferred lengths - a mix of lengths work really well with a family - cut a couple of rolls into thirds and others in half.
Place on a lined baking tray, brush with the beaten egg and sprinkle the sesame seeds over the rolls.
Cook for 20 minutes in the 200°C / 400°F oven
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/roasted-pumpkin-spinach-ricotta-rolls/