Roasted pumpkin, ricotta, parmesan and spinach rolls

FinSki's Roasted Pumpkin Ricotta Parmesan & Spinach Rolls Ingredients

1/2 butternut pumpkin

rice bran oil to spray

salt and pepper

1 bunch spinach or silverbeet

1 large leek

1 tbs butter

1 kg ricotta cheese

1 & 1/2 C grated parmesan cheese

2 eggs

6 square pastry sheets (you may have some pastry left over)

egg and milk wash

Method

1.Pre-heat oven to 200 ºC

2. Cut pumpkin into 6-8 pieces. Spray generously with rice bran oil, season with salt and pepper and roast with skin on in the oven until tender, approximately 20-30 minutes, depending on how large your pieces are.

3. Scrape the pumpkin flesh into a bowl and allow to cool.

4. Par-boil your spinach or silverbeet leaves for 1-2 minutes until just wilted. Squeeze out excess water and slice into small pieces.

5. Finely slice your leek, brown gently with butter in the pan. Allow to cool.

6. In a large bowl mix ricotta, raosted pumpkin, spinach, parmesan, with lightly beaten eggs. Add a little more salt and pepper to taste. Let it set in the fridge for about 30 minutes.

FinSki's Roasted Pumpkin Ricotta Parmesan & Spinach Rolls1 7. Cut your square pastry sheets into either 6 or 4 equal portions. I like my rolls medium sized so I cut the pastry sheet into 4. Spoon cheese filling onto the pastry and roll up to make a long tube.

8. Brush with egg and milk wash and bake until golden brown.

FinSki's Roasted Pumpkin Ricotta Parmesan & Spinach Rolls2

Roasted pumpkin, ricotta, parmesan and spinach rolls
Author: 
Recipe type: Finger Food
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ butternut pumpkin
  • rice bran oil to spray
  • salt and pepper
  • 1 bunch spinach or silverbeet
  • 1 large leek
  • 1 tbs butter
  • 1 kg ricotta cheese
  • 1 & ½ C grated parmesan cheese
  • 2 eggs
  • 6 square pastry sheets (you may have some pastry left over)
  • egg and milk wash
Instructions
  1. Pre-heat oven to 200 ºC
  2. Cut pumpkin into 6-8 pieces. Spray generously with rice bran oil, season with salt and pepper and roast with skin on in the oven until tender, approximately 20-30 minutes, depending on how large your pieces are.
  3. Scrape the pumpkin flesh into a bowl and allow to cool.
  4. Par-boil your spinach or silverbeet leaves for 1-2 minutes until just wilted. Squeeze out excess water and slice into small pieces.
  5. Finely slice your leek, brown gently with butter in the pan. Allow to cool.
  6. In a large bowl mix ricotta, raosted pumpkin, spinach, parmesan, with lightly beaten eggs. Add a little more salt and pepper to taste. Let it set in the fridge for about 30 minutes.
  7. Cut your square pastry sheets into either 6 or 4 equal portions. I like my rolls medium sized so I cut the pastry sheet into 4. Spoon cheese filling onto the pastry and roll up to make a long tube.
  8. Brush with egg and milk wash and bake until golden brown.
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