Roasted Pumpkin, Spinach, Feta & Ricotta Rolls
 
Prep time
Cook time
Total time
 
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:
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
  1. Pre heat oven to 200°C / 400°F
  2. Defrost the spinach and then squeeze out the excess liquid. Put aside.
  3. Place the pumpkin on a baking tray, drizzle with a little oil and salt and cook for 30 minutes or till softened.
  4. Lightly cook the onion in a little for 10 mins, add the garlic and cook for a further 1 minute. Put aside.
  5. Defrost the puff pastry.
  6. 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.
  7. Cut the pastry sheets in half, place equal amounts of spinach mixture close to one side and then roll up tightly.
  8. 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.
  9. Place on a lined baking tray, brush with the beaten egg and sprinkle the sesame seeds over the rolls.
  10. 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/