Roasted Pumpkin, Spinach, Feta & Ricotta Rolls

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.

INGREDIENTS

250g ricotta

1/2 pumpkin, diced

200g frozen spinach or 1/2 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

Roasted Pumpkin Spinach Feta Rolls

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.

Roasted Pumpkin Spinach Feta Rolls

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. Try to avoid breaking it up too much.

Roasted Pumpkin Spinach Feta Rolls

Cut the pastry sheets in half, place equal amounts of spinach mixture close to one side and then roll up tightly.

Roasted Pumpkin Spinach Feta Rolls

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

Roasted Pumpkin Spinach Feta Rolls Roasted Pumpkin Spinach Feta Rolls

Roasted Pumpkin, Spinach, Feta & Ricotta Rolls
Author: 
Recipe type: Brunch
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
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.
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
Instructions
  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

 

Roasted Pumpkin Spinach Feta Rolls

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